A downpour of rich rioja red wine poured over figs, dark chocolate and dried prunes wrapped in serrano ham. Apricot schnapps tumbled over spicy chorizo, while on the palate a lightning bolt of chilli jam electrified pork cheeks braised in Pedro Ximenez sherry.

With water added to the mix the nose tingled with orange sherbet. Like walking into an oriental bodega, the distinctive aroma of sangria and sherry mingled with lemon chicken and Chinese five spice. The spices merged with vanilla chocolate cake, filled with a layer of lavender and blackberry jam and served with grilled pork chops. After spending 10 years in an ex-bourbon hogshead, this was transferred to a 1st fill Pedro Ximenez barrique for the remainder of its maturation.