My recent adventure in Jerez de la Frontera, Spain, was an immersive experience that truly highlighted the artistry and tradition behind some of the world’s most renowned spirits. Invited by González Byass, a name synonymous with Spanish vinicultural excellence and now part of the Alliance Global Group (a Philippine-owned company led by the Town family), I had the privilege of exploring their fully integrated operations — from grape to glass.
We began our journey at the Torre Emperador Castellana, the tallest building in Madrid with a masterclass on the Harvey’s and Fundador portfolio, led by the enthusiastic and knowledgeable Livinia Stuyck (Head of Consumer Marketing Emperador Group) and Alberto Pizarro (Trade Ambassador, Emperador Group). Livinia shared insights into the rich history of Grupo Emperador, emphasizing the subtle yet vital differences between sherry and brandy — both in production and flavor profile. While they often share aging casks, sherry is a fortified wine, and brandy is distilled, each with its unique character shaped by factors like grape variety, aging, and oxidation.
Note: the difference between Sherry and Brandy:
-Sherry vs. Brandy: While both are often aged in the same casks, it’s important to remember that sherry is a fortified wine, while brandy is a distilled spirit
-Flavor Profiles: Understanding how factors like cask age, grape variety, and oxidation method influence the final flavor profile is key to appreciating the nuances of each expression.
The tasting highlighted both Harvey’s Sherry and Fundador Brandy. Harvey’s Bristol Cream evoked cozy evenings with rich dried fruits, caramel, and roasted nuts, beautifully balanced by Parmesan’s saltiness and nuttiness. Fun Fact: When chilled, the Harvey’s logo on the bottle turns blue—indicating the perfect serving temperature!
Harvey’s Medium Dry Sherry delivered bright notes of apricot and citrus, paired with nutty cheeses as an ideal aperitif. Fundador Supremo 12 revealed vanilla, toasted oak, and dried plum, complementing creamy cheese. The Supremo 15 offered rich aromas of fig and spice, with a velvety palate of dried fruit and dark chocolate, best enjoyed with Parmesan. Finally, the Supremo 18, aged to perfection, presented a complex bouquet of fig, walnut, and leather, elevated by aged cheese.
Following this insightful session, we savored an exquisite lunch at the Michelin-starred Élkar on the 33rd floor, boasting panoramic 360° views (as detailed in my previous post). The meal featured refined dishes—Parmesan mousse, Ibérico presá, and Tarta Ópera—paired with exceptional spirits and spirit based cocktails. Did you know that any whiskey- or bourbon-based cocktail can be swapped out for Fundador Sherry Cask Brandy or Harveys Sherry? This discovery really highlighted the incredible versatility of both sherry and brandy! Joined by Angel Piña Serrano (Global Chief Commercial & Marketing Office) and Oscar Vargas ( VP Marketing Pedro Domecq) we discovered the limited-edition Fundador 150 Aniversario, celebrating 150 years of craftsmanship. This extraordinary spirit is best savored neat, with dark chocolate as a divine pairing. As Angel wisely commented, “Once you open the bottle of 150, it has to be finished!”
Next Stop: The Heart of Jerez de la Frontera
My adventure unfolded in the sunny southern lands of Spain, an area steeped in centuries of history influenced by Moorish legacies, bustling trade routes, and a passion for quality. Wandering through lush vineyards and historic cellars, I felt fully immersed in a culture that honors its heritage while embracing innovation.
Guided by the passionate Beatriz Fierro Clavero, Head of Consumer Marketing for the Emperador Group, whose deep knowledge brought every detail to life, our day started at El Majuelo Vineyard. Renowned for its exceptional albariza soil—white, chalky, porous, and limestone-rich—this terrain retains moisture expertly, creating ideal conditions for premium palomino grapes that yield some of Spain’s finest sherry wines.
Next, we explored the historic cellars of Bodega de La Mezquita, built in 1974 with impressive mosque-style arches designed to maintain perfect humidity—a crucial element for aging. The construction ingeniously incorporates natural elements: window designs and ocean orientation for climate control. Spanning six buildings equivalent to four football fields in size, this complex—designed by Lopi Nodia over three years—blends Moorish architecture with nature, evoking a cathedral-like ambiance. Surrounded by over 40,000 sherry casks, some dating back to 1730, the scale was awe-inspiring. These casks aren’t mere storage; they’re living artifacts, seasoned like whiskey or bourbon barrels, imparting rich, layered flavors through the solera system—a tiered blending process ensuring consistent quality.
Nearby, El Molino, the oldest bodega established in 1730, holds a distinguished place in Spanish winemaking history. It preserves traditional methods while integrating modern advancements, producing wines that reflect the region’s unique terroir with unwavering dedication to excellence.
Passing through the Neoclassical Porta Rota gate at the bodega, I entered lush gardens that regulate humidity for the bodega, enhanced by the gentle flow of the River Guadalquivir. These gardens not only captivate visually but also create a vital microclimate, featuring artisan touches like handmade fishing nets crafted by local experts—emblems of regional tradition. The on-site museum revealed the estate’s storied past through artifacts, vintage tools, and photographs.
The tasting included a range of spirits, each with its unique personality:
- Harvey’s Oloroso, full-bodied with dried fruits and toasted almonds;
- Nuanced Amontillado, perfect with cheeses or pâtés;
- Velvety Pedro Ximénez, bursting with raisins and caramel;
- Fundador’s expertly aged sherries, from the elegant Sherry Cask to the layered Doble Madera and Doble Triple Madera expressions;
- The refined Fundador Supremo 30, a 30-year-old brandy with rich dried fruit, toasted oak, and subtle spice.
We concluded with a delightful lunch at Casa Fundador Restaurante, featuring an incredible four-course meal paired with spirits and the newly launched Mica Fundador Sherry Cask beer. This Toro Amber Ale, aged in Oloroso sherry casks, boasts a rich amber hue with notes of dried fruit, toasted almond, and oak—Spain’s most awarded craft beer! From a Harvey’s Spritz with duck foie gras, pink pepper, and tomato jam to a Fundador Brandy Colada with brandy-infused tiramisu, every element was curated flawlessly. Beatriz insisted on tasting the exceptional Fundador Supremo 30, aged for three decades: deep, refined, and balanced, rich with dried fruit, toasted oak, and subtle spice—the epitome of aged brandy.
This journey through Andalusia exemplified the rich heritage, masterful craftsmanship, and cultural significance of Spanish sherry and brandy. From historic vineyards and ancient cellars to curated tastings and exquisite pairings, these spirits transcend beverages—they are living testaments to tradition, innovation, and passion. Reflecting on this immersive experience, I appreciate the deep-rooted history and meticulous artistry defining Spain’s renowned wine and spirit industry. Whether in a historic bodega or paired with culinary delights, Spanish sherry and brandy continue to enchant connoisseurs worldwide, preserving a legacy as vibrant and enduring as the region itself.