We drank a glass of chianti out of typical fiasco wicker-wrapped glass bottle, bursting with resplendent black, blue and red fruits yet also fine-grained tannins and spice. On the palate we found hazelnut brittle, golden raisins and candied grapefruit peel, plus padron peppers in the finish. After reduction, a slice of marzipan cake with pears poached in red wine was followed by miso caramel ice cream. To taste there were praline flapjacks and sablé-style shortbread. After five years in a bourbon barrel, we transferred this whisky into a first fill barrique from a privately owned small bodega, now in its ninth generation, that focuses exclusively on the Pedro Ximénez grape.