A warm street in Seville – orange blossoms falling, butter pastries, café solo and flamenco dancers’ leather boots – that’s the vibe we got from the nose. The palate was full-bodied, with dry oak and leather, crème brûlée and nutmeg on rice pudding, dried dates, figs, raisins and roasted nuts. The reduced nose gave sugared almonds, orange zest, dark chocolate, rum-soaked raisins and dusty floorboards. On the palate, we discovered runny caramel, polvorónes and chocolate, coconut and soft marshmallow snowballs; then a dry, warming finish of cumin, clove and cinnamon. After 13 years in ex-bourbon wood, we moved this into a first fill  American oak oloroso hogshead.