Eight years in ex-bourbon wood, then we introduced this to a lovely first-fill, Spanish oak oloroso hogshead. The resulting nose evoked tapas bars and bullrings – sherry-soaked wood, peanut brittle, raisins and ice cream, perfumes, cigarette ash, leather, and sand. The palate had intense dark sweetness (caramel, date slice, cherry coke, and honey drizzled over figs) and spice (chorizo, tobacco, wasabi). The reduced nose found savoury notes (maple-cured bacon, jamón ibérico), ginger, Turkish coffee, and creosoted wood. On the palate now, dark chocolate, honey on toast, pain au raisin, and custard tarts; sweet, slightly bitter, and warming – this was a study in complexity.