This dram's second home was evident upfront. Raisins, warm tarmac, grape must, salted peanuts and cherry pipe tobacco leapt from the glass as we sat in vintage wooden armchairs. The palate was a rich, resinous and sticky Dundee cake wrapped in serrano ham and drizzled with spiced plum and fig sauce. Water pulled out vanilla ice cream, olive oil and old leather jackets, followed by mango and an open-air market. The reduced palate produced herbaceous notes superseding the sweetness, as thyme and dark cigar tobacco led to a dry finish. After eight years in a bourbon hogshead, we transferred this to a first fill Spanish oak oloroso hogshead for the remainder of its maturation.