Andrew Jefford: Deep, clear walnut; some green at the rim. Not just cask, but plenty of hessian-clad bung here, too. Pounded peach skins and an alcoholic warmth. As with its peers in this flight, we are smelling age itself as much as wine. The wine is the litmus for time passed. Compared to [Osborne y Ca Rare Sherry Palo Cortado Solera], though, there is a slight sulfury rankness about this. On the palate, it is immensely concentrated, immensely old, heading off to the place where wine becomes medicine. That slightly rank style of the aromatic profile has gone; in its place, there is a hugely concentrated Persian carpet of flavor, in which dry raisins meet black chocolate, tobacco, dried peach, dried apple, caramel, and a bit of cinder thrown in for luck. Very impressive; a thimbleful would satisfy. It’s more concentrated, thicker, and probably older than [Osborne y Ca Rare Sherry Palo Cortado Solera] but aesthetically not quite at the level of that wine 17

Richard Mayson: Very deep mahogany in color, with a green rim; powerful, pungent, lifted aromas; huge power and concentration here from years and years of evaporation and aging in cask; rich, essence of dried figs, prunes, and raisins; wonderful power, texture, and concentration: goes on and on and on. A great old Oloroso? A classic, and a real treat19: Jancis Robinson: Mid-blackish tawny, with yellow rim. Treacle tang on the nose, then mellow sweetness—and treacle finish. Nice package, if a bit gunpowder-like, with the alcohol evident. Rancio almost uncomfortably marked. Drink 1990–2015 16