A concatenation of fig marmalade, salted caramel, baking spices and Havana-wreathed smoke, the H&H Boal 10-Year (entirely Boal, aged entirely in lodge canteiro for more than ten years) is sweet, gypsy richness, reverberative depths and tectonic movement: concentrated, lush, galvanizing, seraphic. Recommended at the table: with roasted nuts (especially walnuts) and blue-veined cheeses; pâtes and foie gras; seared venison and braised short rib; robust curry stews and richer Asian dishes. For dessert: with crème caramel or brûlée, tarte tatin and classic bolo de mel. As a digestif: solo, or with a fuller-bodied cigar.