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 buuelos 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. Cask:First-fill Spanish oak Oloroso hogshead

USA allocation: 90 bottles