- Range: La Copa
- Producer: Gonzalez Byass
- UK Distributor: Cellar Trends
- Retail Price: £13.06
- Origin: Jerez, Spain
- ABV: 15.5%
- Distinct Botanicals: Orange, Clove Cinnamon
- Wine Base: Oloroso and Pedro Ximénez Sherry
- Sugar Content: Unknown at present
- Nose: Full of baking spices with plenty of nutmeg and cinnamon
- Palette: Orange, Cinnamon, Clove with a slight nuttiness
- Finish: Baking spiced and dried orange peel
Overall: A very interested vermouth, Spanish vermouth tends to be subtle but this has a punch of spice, I can see this working well in a lot of new and classic cocktails. Very wintered and ‘christmasy’ I’ll be using this on winter menus.
Based on original recipes from the 19th century, the classic aperitif is a blend of 8-year old Oloroso and Pedro Ximenez from the century old cellars in Jerez.
In keeping with the Gonzalez Byass philosophy to preserve and recover traditional techniques we have launched the first genuine sherry Vermouth, recovering recipes and techniques dating back to 1896.
Using the original label design, sourced from the company’s extensive archives, Gonzalez Byass La Copa Vermouth uses Oloroso and Pedro Ximénez sherry sources from the well-established soleras at Gonzalez Byass.
These fine, sweet sherries are left to macerate with a selection of aromatic spices and botanicals – wormwood, clove, orange peel, nutmeg, angelica and quinine – to produce a unique wine with all the flavours and aromas of a classic Vermouth but with the delicious undertones of sweet Oloroso and Pedro Ximénez sherries.
Commenting on the launch, International Sales Director, Nicolás Bertino, said: “Our new Vermouth epitomises our company philosophy of preserving traditional and well-established aspects of our sherry winemaking business with the new and the modern. Vermouth consumption is on-trend in Spain and abroad and we saw the opportunity to revive an original and distinctive brand, Gonzalez Byass La Copa – giving authenticity and a touch of originality to a classic aperitif that is extensively used by mixologists.”