An air of grandeur

The nose had a certain air of grandeur about it as we imagined sitting in an antique leather Chesterfield. Next to us on an oak side table, a teak hand carved bowl filled with spicy, dry roasted nuts and a voluminous wine glass filled with a Rioja Gran Reserva. After we added a couple of drops of water, we were served nutty Manchego cheese with a sweet tomato and chilli chutney before we finished with Morello cherries dipped in Armagnac and coated in rich dark chocolate. Following thirteen years in an ex-bourbon hogshead, we transferred this whisky into a 1st fill Spanish oak Oloroso hogshead.