The first thing we noted, when pouring the sample, was a lovely beading like a necklace of pearls, which preceded the smell of a meaty, slow-cooked oxtail soup as well as a honey mustard dressing and orange zest. Thick and unctuous on the palate, this brought to mind chocolate chipotle-barbecued ribs and candied orange slices in syrup. Water initially released a puff of gunpowder before the scents of polished oak, walnut liqueur and beeswax emerged. To taste we enjoyed figs in sweet/spiced syrup, followed by panettone, mango trifle and a torched meringue tart in the finish. After spending nine years in a refill oloroso butt, we transferred this whisky into a first fill ex-oloroso bodega butt.