A rich aroma of roasted brussels sprouts with balsamic vinegar, toasted walnuts, warm focaccia with parma ham, and rosemary crisps emerged from the glass. The taste neat was more diverse; some had rye granola with dried sour cherries while others licked yeast extract off a stave or had an oxtail soup. With water we were in a sherry bodega sitting on a straw mat, reading an old leather-bound book and drinking stout. On the palate we found gamey notes of venison steak with a port sauce and raspberry vinegar drizzled over yorkshire pudding. Following five years in an ex-bourbon hogshead, we transferred this whisky into a first fill Spanish oak oloroso hogshead.