Cask No. B5.8

We imagined walking among grapes which were being sun-dried on straw mats, a process known as "soleo" in Spain. On the palate, it was initially dry and spicy with sweetness in the background, like a fiery Jamaican dark 'n' stormy cocktail using navy-strength rum and strong ginger beer – invigorating! Following reduction we lit a bonfire on the beach, watching flying sparks and hearing the pop and crackle of the burning wood. To taste, salted caramel, stewed raisins, cherry pie and vanilla custard with a long finish of PX sherry over luxury spiced Belgian chocolate ice cream – simply divine.