We prepared a traditional Andalusian breakfast that consisted of tostada (a toasted bread called “pitufo” that has a crunchy exterior) with olive oil sprinkled over the top and accompanied by a cortado coffee. Initially a silky chewy texture with sweet fruitiness but this then morphed into fragrant incense smoke as well as strawberry and chilli jam. Diluted, we flambéed bananas in Cointreau and chargrilled sweet peppers, while to taste a dry Madeira called Sercial with typical flavours of walnuts, apricots and vanilla and to finish gentle tones of wood. Following ten years in an ex-bourbon hogshead, we transferred this whisky into a first fill custom toasted American (70%) and European (30%) oak hogshead with toasted heads.