Cinnamon, cumin and turmeric beautifully integrated with dark chocolate, marmalade and banana skin while the delightful oiliness of glazed pork and chorizo coated antique wood in a Spanish bodega. Fruitcake emerged on the palate with sour cherries, cranberries and prunes, topped with burnt moscovado sugar, ground coffee beans and slithers of orange skin. Water combined coffee with cream as dried fruits merged mint chocolate and wood char in the most sophisticated way. On the tongue a joyous amalgamation of cocoa nibs, orange oil and brown sugar complimented chocolate covered brazil nuts, praline and walnuts crushed with a linseed coated cricket bat. After spending 9 years in an ex-bourbon hogshead this was transferred to a 1st fill Spanish oak oloroso hogshead.