Spanish-American Speyside scotch

We combined two 12-year-old ex-bourbon hogsheads into one first fill Spanish oak oloroso butt for further maturation and marrying. Surprisingly, instead of Spanish impressions, the nose gave us pecan pie, root beer and cinnamon sticks soaked in rum; orange zest and tobacco also appeared. Orange and rum notes continued in the taste, including orange oil, tangerines and rum canelés – plus additional flavours of dark chocolate, sambuca and cherry coulis. Adding water brought polished antique furniture, fennel seeds and a classic aftershave inspired by potpourri to the nose, while the palate now discovered dried mango, old fashioned cocktails and cinnamon buns; syrupy sweetness developed into a teasingly bitter finish.