Produced in Jerez, this brandy follows a distinctive approach within Spanish brandy production by starting with wine distilled in copper pot stills rather than neutral spirit. This method preserves more aromatic compounds from the base wine, resulting in a fuller and more expressive distillate before aging begins.
Maturation takes place through the traditional solera system, where different ages are blended progressively across a series of casks. In this case, the defining influence comes from Pedro Ximenez sherry casks, which have previously held intensely sweet, sun-dried grape wines. These casks contribute a high concentration of residual sugars, glycerol, and oxidative compounds, shaping the brandy’s texture and flavour toward a richer, more opulent style.
Compared to Oloroso-aged expressions, the PX casks push the profile further into sweetness and density, with a more pronounced dried fruit character and a heavier mouthfeel. Despite this richness, the solera process helps maintain balance by integrating younger, fresher components with older, more concentrated ones.
Best appreciated neat, where its layered sweetness and depth can unfold gradually, though it can also serve as a dessert-style digestif.
Tasting Notes
Nose:
Intense and opulent, with raisin, fig, molasses, dark chocolate, and hints of coffee and spice.
Palate:
Full-bodied and velvety, showing dried fruit, toffee, cocoa, and a pronounced PX sweetness balanced by soft oak.
Finish:
Long and lingering, with notes of raisin, caramel, and a rich, slightly syrupy fade.
