We imagined sitting on the Playa de Sanlucar de Barrameda barbequing on a warm evening the famous king prawns caught off the coast of Cadiz. As we waited for them to be ready, we toasted each other with a Manzanilla Pasada. A well-aged Sherry with those characteristic notes on the palate of almonds, orange peel, a hint of wood and a subtle salinity in the finish. After reduction, an ‘old-style’ scent of hay essential oil with distinct sweet hay, barnyard and dry wood nuances next to candied rose petals and salted caramels as we shared sour cream and chive pretzels. After eleven years in an ex-bourbon hogshead, we transferred this whisky into a 1st fill Spanish oak Oloroso hogshead.