Butifarra negra, patatas gratinadas topped with poppy seeds, and a glass of rioja. This was rich, nutty and consumed by the Panellists while enveloped by old leather armchairs. The palate was laden with all of the above, joined too by a spiced apple chutney and a wintergreen minty finish. Water brought charred pineapple to the nose, and mangoes drizzled with honey served on damp forest moss. The palate held firm, with more emphasis on poppyseed and, again, a touch of the mentholic in the finish. After eight years in an ex-bourbon hogshead, we transferred this to a first fill Spanish oak oloroso hogshead for the remainder of its maturation.