Amontillado undergoes a double solera ageing process – firstly biological, under flor yeast, and then oxidatively - making it particularly complex and intriguing. We explain how this type of sherry is made, before exploring different styles and pairings.
Spanish company Castillo de Canena joined forces with Bodegas Lustau to produce a unique Arbequina oil with the complex aromas of an aged sherry wine.
Spanish sherry is one of the hottest ingredients in the world’s mixology scene. Versatile and delicious, it seamlessly bridges the gap between tradition and modernity by an array of stunningly creative cocktails.
Hailing from the triangular area of the province of Cádiz between Jerez de la Frontera, Sanlúcar de Barrameda and El Puerto de Santa María in the Andalusia region of southern Spain, sherry is a unique wine in many ways. For one, it’s fortified, or infused with a spirit. Secondly, its typically a non-vintage! Sherry is aged via the solera method, a complex approach to blending wines of different ages. As a result, every bottle of sherry contains a mix of old and younger wines.
Hello again sherry lovers! Now that you’ve read an overview of sherry production, followed by detailed reports on Fino/Manzanilla, Amontillado, and Oloroso, it’s time to wrap things up with the style that many consider to be the most complex of all, the much lauded and often misunderstood Palo Cortado.