Oh boy! This is what happens when you let Blanquito Manzanilla Pasada have 10 years of oxidative ageing. A subtle and elegant Amontillado with tons of savoury and mineral flavours to balance out the classic caramel and nutty notes.
A stunning example of how ageing in Sanlucar can produce a fresher Amontillado - less rich and chewy despite its average of 20 years ageing, but so so interesting.
Buy it quick before I drink it all!