Although distilled in Scotland, this completed its maturation in Spain; it’s not scotch, but it is very tasty. Cocoa powder, melted milk chocolate, ground hazelnut, vanilla pod, snuff, and allspice go full tilt at cask strength. Chocolate fondant pudding, baked fruit, cocoa, malt, dried fig, black pepper, and black fruits operate with a dark, tangy edge that ignites the tongue. This has been bottled at a perfect strength. (900 bottles for U.S.)

Reviewed by: Jonny McCormick (Spring 2019)

A sultry, earthy, fragrant whisky, with black cherry, currants, dunnage warehouses, sherry, ground ginger, dry oak, and chili flakes. Warm and enticing, this displays great structure: black cherry, sultana, and dried fig; a middle phase of cavorting spices that are soothed into a lengthy finish of spicy, rich dried fruits. Plenty of sherry character makes this a delicious find, but it would be interesting to try a less cask-driven expression. (900 bottles for U.S.)

Reviewed by: Jonny McCormick (Spring 2019)

Red apple, dried fig, clove, baked ham, and plums boiled in sugar in this warm, fragrant, and aromatic whisky made with Spanish malt. The complexity of the nose is not sustained, as the spice characters dominate the palate after the initial few seconds. Baked orange, verging on tropical fruits, is overthrown by the black pepper and clove welling up from the underside of the tongue, leaving a bitter chicory aftertaste. (900 bottles for U.S.)

Reviewed by: Jonny McCormick (Spring 2019)

A non-age statement Spanish malt whisky. Whereas Scotch whisky is often a showcase of the grain, this Spanish malt is all about spotlighting the unique Palo Cortado sherry cask. Monster raisin leads things off and is followed by apricot jam, honey, ginger, and grape blossom. The impact of sherry is so great, it borders on tasting like an interesting young Spanish brandy. A very spicy mid-palate, which is a little hot, drives a very dry finish. (U.S. only)

Reviewed by: Geoffrey Kleinman (Spring 2015)

No age statement on this grain whisky made from Spanish corn and aged in Palo Cortado sherry casks. Whereas the Navazos-Palazzi malt captured the richness of the sherry, the grain seems to pull the more acidic and dry qualities. Here it's dry sherry, coffee bean, brown sugar, and white pepper. Much hotter and drier than the Navazos-Palazzi malt, it explodes with heat and spice. This grain whisky was probably never meant to be consumed unblended, and it shows. (U.S. only)

Reviewed by: Geoffrey Kleinman (Spring 2015)