Cask No. 80.53

Having just buffed our oak table to a high sheen using quality wax polish we felt we deserved a treat in the form of thin slices of pata negra (Iberian Spanish ham) from the tastiest part known as ‘la maza’.  Other flavours were those of spiced fig jam with red wine, cloves, black pepper and carob-coated brazil nuts. Water lightened the scent a little as we got roasted pumpkins, chocolate-cinnamon brioche, plum jam and gingerbread on the nose. To taste, we found sweet roasted coconut and fig tart with lavender honey. Following nine years in an ex-bourbon hogshead, we transferred this whisky into a first fill Spanish oak oloroso hogshead.