Alternating between American white oak for 3 years and then splitting it for an additional two in French Cognac and Spanish sherry barrels might be the most unconventional approach yet to an Extra-Añejo. Which is exactly why we did it. Aromas of toasted seeds, roasted cacao, coffee and almonds with wild acorns, intense vanilla and oak.
Toasted seeds, roasted cocoa, coffee, almonds and wild acorns.
Intense vanilla and oak developing into jasmine and cinnamon.