Nose: quite a lot of caramel and milk chocolate, with prune jam or prune tartlets. Also hazelnut cream, honey and (slightly burnt) brown sugar. Just a little orange peel and a faint maritime note refer to its Amontillado / Fino origins. Hints of old wood as well. Mouth: much less sweet than expected. It’s just off-sweet and fairly timid at first. Then there’s a firm dry, oaky side to it, with chestnuts, walnut skins and a briney touch. Light bitterness of dark chocolate (with salt flakes) and coffee. It’s a bit peculiar, it lacks the complexity and intensity of a true Amontillado and at the same time it lacks the richer texture of PX.