Pedro Ximénez

In the olfactory phase, the initial alcoholic intensity typical of its 40º is shown, after a few seconds of oxygenation, smoothly balanced with notes of raisins, as well as hints of noble wood, woodwork and old Solera background. Perfumed without tiring on the nose and pleasantly appetising...

In the mouth it is very round, pleasant, deeply velvety and with a subtle sweetness reminiscent of both the raw material and the barrels in which it has aged. The retro-nasal phase is of absolute fullness, with a very prolonged aftertaste intensity. It provides a very long and absolutely unforgettable pleasant sensory perception.

Distillate of our House wines, which forms part of the second phase of the ageing process of the brandies we make. The first phase is the same as for our Brandy DIEZ MIL BOTELLAS, from whose annual saca 2100 litres are separated to continue ageing for a further 13 years in 225-litre American oak casks. Originally, once distilled from Pedro Ximénez, the extracted spirits are aged in 750 litre Chestnut wood casks, which have been previously bottled with our Pedro Ximénez sultana wine; the sum of Chestnut and Oak makes it very balanced. There is a perfect harmony between the sweet flavours and aromas, which the Chestnut respects, and the strong astringency that the oak inevitably brings. The final blend is achieved thanks to the contribution of the Pedro Ximénez grape as a raw material and the quality of the barrels selected for its production. Each cask is drawn off according to sensory and organoleptic tasting criteria, but even so, the regularity year after year is so strict that it is practically impossible to distinguish one drawing off from the previous one. Finally, the yield is less than 100 bottles of distillate per tonne of fresh grapes. Translated with www.DeepL.com/Translator (free version)

Chocolates and cigars.

Serve at room temperature ALWAYS BELOW 25ºC, keep in a cool, dry place.