Cask No. 44.145

After 11 years in ex-bourbon wood, we transferred this into a first-fill American oak PX hogshead, thus marrying the spirit of Scotland to the Sabor of Andalusia. We might have been on a dusty pilgrimage to El Rocio; smells of candied orange peel, dark cherries in syrup, coffee biscuits and vanilla custard flans, all balanced with cured jamón, salt-grilled prawns and barbeque ribs – maybe some pipe tobacco after. The palate somehow evoked a Christmas kitchen – preparing sweet treats (peel, pistachio, vanilla, ginger, brown sugar, date slice) while enjoying a glass of sherry – then an arm-chair flop of molasses, leather, oak and Padrón peppers.

USA allocation: 174 bottles