Full-on fiery flamenco passion

What a nose – cured meat and olives served in a dusty tabanco bar; a saddled horse waits outside in the sunshine. The neat palate was full on and brimming with fiery flamenco passion – toasted almonds, cigar stubs, dried dates, treacle toffee, Turkish delight and cakes made with red wine and olive oil. With water, the nose discovered halva, fruit cake and cask char, plus “sniffing the sound hole of a Spanish guitar”. The palate combined barley sugars and toasted coconut with a finish of oak, balsamic, tar and ash. After 12 years in ex-bourbon wood, this was transferred to a first fill Spanish oak oloroso hogshead.