(2024) Not Sherry, but a solera-aged Pedro Ximénez from a family that produced its first fortified PX wine in the 1940s. Perhaps slightly lighter in colour than a typical Spanish version - nut brown rather than mahogany brown - it pours with engine oil thickness and gloriously sweet and luscious aromas of fig, raisin and walnut, a delicate rancio character adding a layer of intrigue. In the mouth super-sweet and mouth-filling, really all about the sweet and unctuous flavour rather than massive complexity, but utterly delicious.