CASK No. 95.71

So, "oloroso", literally fragrant in Spanish, like a spiced winter sangria of red wine mixed with apples, oranges, cinnamon and cloves. The taste was sweet and spicy; a gingerbread caramel mousse, or buñuelos de calabaza – pumpkin fritters, dipped into a spicy chocolate a la taza, Spanish hot chocolate. After reduction the aroma was fresher, like a ginger wine or "sobretabla", the youngest wine in the first row of a solera system in the production of sherry.  On the palate serrano-wrapped plums were followed by cantaloupe melon with mint. Following 11 years in an ex-bourbon hogshead, we transferred this whisky into a first fill Spanish oak oloroso hogshead.