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750ml
Bottle:
$169.93
12 bottles:
$166.53
Complex and super intense Palo Cortado, loaded with concentration. Salted caramel, toffee, walnut and some tangy...
750ml
Bottle:
$14.41
$15.83
This is bright for a cream Sherry, with green tea and singed ginger notes out front, providing heft to the date,...
750ml
Bottle:
$61.55
$64.79
An exceptionally old fino, perhaps the oldest on the market, at about 15 years, from a gentle, gracious family, who...
750ml
Bottle:
$14.94
$15.83
Sea salt, Brazil nut and dried chamomile notes are racy and filigreed, with a stony edge on the finish. Drink now.
750ml
Bottle:
$27.94
$31.19
Shows lovely focus and persistence, with a prominent thread of bitter almond that runs from start to finish, while...
750ml
Bottle:
$59.93
$64.79
The NV Villapanes Oloroso wears a dark amber-brown robe and has a very intense nose, showing some marmalade, dark...
500ml
Bottle:
$19.90
$20.80
12 bottles:
$19.00
Nothing besides glorious dried fig and raisin aromas are the greeting on this brown, lusty, sweet Sherry. Given the...
500ml
Bottle:
$43.64
6 bottles:
$36.80
DECANTER WORLD WINE AWARDS 2018 - PLATINUM: Deliciously complex notes of fresh apple, chamomile, lemon and baked...
White Mencia Sherry Tequila
Sherry is made in a unique way using the solera system, which blends fractional shares of young wine from oak barrels with older, more mature wines. Sherry has no vintage date because it is blended from a variety of years. Rare, old sherries can contain wine that dates back 25 to 50 years or more, the date the solera was begun. If a bottle has a date on it, it probably refers to the date the company was founded.
Most sherries begin with the Palomino grape, which enjoys a generally mild climate in and around the triad of towns known as the "Sherry Triangle" and grows in white, limestone and clay soils that look like beach sand. The Pedro Ximenez type of sweet sherry comes from the Pedro Ximenez grape.
Sherry is a "fortified" wine, which means that distilled, neutral spirits are used to fortify the sherry. The added liquor means that the final sherry will be 16 to 20 percent alcohol (higher than table wines) and that it will have a longer shelf life than table wines.
Tequila is probably Mexico’s greatest gift to the world of fine spirits, and is also possibly one of the most underestimated and misunderstood drinks in the world. Widely used for shots and slammers, and more often than not associated with parties and hangovers, Tequila is in fact a wonderful drink full of subtleties and expression of terroir, that is highly rewarding for those who look into its finer points.
One of the special things about Tequila is the fact that it is capable of expressing the fine nuances and subtle notes of its raw material, far more so than other, similar spirits. That raw material is, of course, the Blue Agave - not a cactus, as is commonly believed, but rather a succulent quite like a lily, which grows in the deserts of Mexico mainly around the province of Jalisco. The Blue Agave takes a decade to mature, and during those ten years, it takes in many of the features of its surroundings, just like a grapevine would. This is why Tequila varies in flavor and aroma from region to region, from the earthier Tequilas of the lowlands, to the more delicate and floral examples from areas of a higher altitude.
The picking and peeling of the spiky Agave, and the distillation process of Tequila is a complicated one, and one which is carried out with enormous skill by the jimadors and master craftsmen who produce the spirit. Steam cooking of the body of the plant is followed by crushing, then fermentation and distillation completes the process. The end product is categorized according to whether or not it is made with pure (‘puro’) agave, or blended with other sugars, and according to how long the spirit is aged for.