We started off with a Mexican breakfast: chili tomato stew with onions, garlic and bay leaves, fried eggs and cheese all wrapped in lightly fried corn tortillas and our ‘huevos rancheros’ was ready. In the taste we added fresh coriander leaves, ginger and turmeric and a semi-sweet hot chili sauce. With a drop of water, we remembered what we drank last night before we went to bed, a clove-y, gingery and cinnamon-y liqueur and a splash of Fernet Branca. After 13 years in an Oloroso sherry butt, we transferred this whisky directly into a 1st fill Pedro Ximenez butt for the remainder of its maturation.