An extremely rare find, was lucky enough to have a taste of this to add to the library. Pedro Ximenez and Palomino grapes are blended in a solera (process for ageing sherry that involves a succession of barrels through which the liquid is transferred over time) in this case, for an average of 25 years. It’s an Oloroso for sure, but extra oily and amalgamated, very hard to parse since the age has really sealed every nuance into a unified coat. A caramel almond herb molasses coat.

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