One Panellist was immediately transported to the stables and tack room of the Royal Andalusian School of Equestrian Art. The smell of perfectly groomed horses mingling with the aroma of prestigious leather saddles and bridles left, even for a non-hippophile, a lasting impression.

On the palate we all dipped gingerbread chai biscotti into an espresso. Reduction added raw organic heather honey with those typical aromas of treacle, fudge and caramel almost like molasses yet with a very distinct, malty, earthy flavour with a hint of salt in the finish. Following eight years in an ex-bourbon hogshead, we transferred this whisky into a 1st fill heavy toast medium char hogshead.