We ran Pedro Ximenez sherry through the rotary evaporator. Hard to believe but the sherry became even better. The resulting elixir is a complex liquid raisin, complemented by notes of wood and spice. It is the tastiest ingredient we have gotten through cold reduction alone. It is delicious drizzled over vanilla ice cream. With a little tweaking it will become the sauce for a raw Nantucket bay scallop dish we are preparing for the Maximum Flavor dinner at Charcoal BYOB next Friday, December 13.