We found ourselves transported into a world of flavours, as dried figs and dates were served alongside serrano ham and toasted almonds. Standing in the shade of the bodega, the heavy smell of oak mingled with maturing sherry boasting wondrous aromas of dried fruit.

With a dash of water we discovered a darker side, however. Now cocoa powder rained down on black forest gateau. The slightest suggestion of coal dust merged into molasses and liquorice, before ginger wine, cinnamon and hot chocolate combined on the finish. At 10 years of age, we combined selected casks from the same distillery. We then returned the single malt into a variety of different casks to develop further. This is one of those casks.