Description
After 12 years in ex-bourbon wood, further maturation in a first fill Spanish oak oloroso hogshead turned this into an amazing sherry bomb. The nose was full of figs, raisins, fruit leathers, apricots and dried mango, plus Dundee cake, sherry trifle and bodegas. The palate – wow! – bakewell tart and boozy trifle, fig rolls, dark chocolate and sugared almonds, with a touch of Iberico pork or game pie; making it big and boisterous, but friendly. Water brought flamenco boots and old guitar interiors, date molasses, brandy snaps and devils on horseback to the nose, and hot cross buns, sangria, cigar butts and liquorice allsorts to the palate.