Tasting Notes
We were transported to the region of Montilla-Moriles in Andalucia where we laid grapes on straw mats to dry in the sun, referred to as the soleo process. The taste was full-on, like drawing a glass of sweet wine from a cask in a damp cellar with a distinct dry, fruity spiciness of acacia, apricots and plums. After reduction we made an ancient bread named after the word sun in Arabic. It is literally baked in the heat of the sun due to the absence of ovens in the pharaonic period. We then drank prune wine out of a leather wineskin. Following 11 years in an ex-bourbon hogshead, we transferred this whisky into a first fill ex-bodega PX barrique.