Classic aromas of hazelnuts, roasted chestnuts and raisins created a familiar mix with cinnamon, nutmeg and bruised apples. Then tobacco and soft leather merged with dried herbs before the palate brought a rich and spicy sweetness. Flavours took us from almonds, walnuts and coconut husk to dried orange and burnt toffee in a matchbox.

Water accentuated oxidized apple and pear fruit but now with prunes, dates and a puff of incense smoke. Oily textures of jamón now wrapped around rum and raisin fudge while sweet cereals combined with ginger, cloves and a touch of peppermint on a finish of dry stone fruits and firm tannins.