Description
Beautiful rich and dark aromas right from the word go; hazelnut and oregano pasta, poached prunes with rum baba and roasted cocoa nibs. On the palate very thin slices of Spanish Jamon Serrano carved off the bone with a glass of Amontillado VORS sherry – we were in nutty umami heaven! With the addition of water, we were served a ginger crème brûlée with Cointreau-flambe oranges on the nose while to taste we were eating the main course, this time in Japan, with Teppanyaki wagyu beef. After twenty-nine years in a refill American oak oloroso butt, we transferred this whisky into a first fill Spanish oak oloroso butt.