Today in Cocktail Culture the history of the house Gonzalez Byass from Jerez de la Frontera in Spain.
I bring you the information about this Sherry selection, on my personal opinion the best and all from the house Gonzalez Byass from Jerez de la Frontera in Spain.
Tio Pepe: Aged in soleras for approximately 4 years, our fino sherry is a pale straw colour, with a delicate yet pungent almond aroma. It is not acidic and is very dry and light on the palate. It should be drunk at a temperature of between 4ºC and 7ºC, ideally with tapas, or to accompany shellfish, seafood, Spanish ham and mild cheese. Alcohol content: 15% vol.
Vermouth La Copa: The uniqueness of wine and the exoticism of aromatic herbs and spices blend into La Copa, a vermouth made of noble Oloroso and Pedro Ximémez soleras older than 8 years along with a careful selection and combination of botanical ingredients such as wormwood, savoury, clove, orange peel, cinnamon, nutmeg, angelica and quinine bark. Vermouth La Copa by González Byass exudes a deep spicy aroma where subtle notes of clove and cinnamon harmonise –in a very balanced way–with the rest of spices. On the palate, its smoothness and elegance –which recall its Jerez origin– are remarkable, just as its slightly bitter aftertaste.
Néctar Pedro Ximenez: A very dark, intense mahogany colour. Very sweet aromas of raisins and caramel, with hints of wood. Velvety and richly sweet on the palate, it is reminiscent of aged raisins and dates, with a long, vibrant finish. A dessert in itself, it is exquisite over fruit salad or with dried fruits and nuts.
Leonor Palo Cortado: Amber with gold hues and an ochre rim. Intense, with nutty aromas (toasted almonds and hazelnuts), enveloped in notes of old wood. An intense and persistent palate with a hint of toast. Long, balanced aftertaste, and a smooth palate.
Viña AB Amontillado:
An amber Amontillado, with a pungent hazelnut aroma, soft, full-bodied and very dry. An excellent aperitif, it is also a perfect match for white meat, oily fish and mature cheeses.