A dry (not sweetened before bottling) oloroso aged, following oxidative ageing, for 12 years in Bodega La Campana in Jerez de la Frontera. Serve at 13 -14ºC (55 - 57ºF) with hard or matured cheeses, ...

A bone-dry Manzanilla aged (for an average of five years) under a veil of yeast called "flor" in the cool, humid, salty air of Sanlúcar de Barrameda, a fishing town on the estuary of the Guadalquivir ...

If you have our recommended Starter ingredients, click on your favourite spirit below to see what cocktails you can make with that spirit.

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