Unveiling Secrets at Tío Pepe with Silvia Flores
My recent trip to the Sherry heartland was nothing short of enchanting, a whirlwind of family legacies, velvety tastings, and unexpected adventures. At the epicenter? The iconic Tío Pepe bodega at González Byass, where I had the profound privilege of touring with Silvia Flores Cintado, the spirited third-generation steward who’s breathing fresh life into this storied house. We arrived under a golden autumn sky, checking into the Hotel Bodega Tío Pepe, a boutique gem tucked into the bodega’s historic core. Housed in 19th-century cottages once used by winery workers, the hotel feels like a love letter to sherry’s past – exposed stone walls, wrought-iron accents, and rooms that whisper of old-world romance. Our suite overlooked the sprawling courtyard, where chalk-dusted barrels slumbered like ancient guardians. Mornings began with a lavish breakfast in the garden- a spread of Iberian hams, fresh churros, and, of course, pours of crisp fino to cut through the sweetness. The rooftop pool offered lazy afternoons gazing at the cathedral’s spires, but honestly, who needs a dip when the real immersion is just steps away? It’s the kind of stay that doesn’t just host you; it seduces you into the rhythm of Jerez life. The highlight, without question, was our private tour with Silvia. And Sylvain. Eight years into her role at González Byass (she joined in 2017), this dynamic winemaker and innovator is the epitome of women taking the reins in a traditionally male-dominated world. As the daughter of Antonio Flores, the bodega’s legendary winemaker and master blender – a man whose blends have defined Tío Pepe for decades – Silvia is carrying forward a torch lit by her grandfather, Miguel Flores, who served as technical director for over 50 years. “I’m the third generation,” she shared with a warm laugh, her passion as effervescent as the flor yeast she reveres. “My grandfather, my father, and now it’s my turn to learn all the secrets.” We descended into the bodega’s oldest wing, a 19th-century labyrinth of cool, dimly lit vaults that house part of the solera system – a staggering 20,000 casks strong. The air was thick with humidity (around 70% down here, she noted, versus a drier 33% higher up), the perfect cradle for biological aging. The floor? A mosaic of crushed glass, swept daily to fend off unwanted moisture while coaxing the magic from above. Silvia led us to the “Solera Baja,” the lowest tier where the youngest wines rest, explaining the art of blending across levels. “It’s a blending system,” she said, her eyes lighting up. “We move the wine from role to role, checking every cask monthly to ensure the flor – that living veil of yeast – thrives.” And thrive it does. Peering into an American oak butt, we watched as micro-particles of flor rose to the surface, fueled by the wine’s oxygen space. This “la flor,” as she called it, is the alchemist’s key: it transforms the Palomino Fino grape into the saline, nutty elixir of fino sherry. No added sugars, just pure, probiotic brilliance – “less than one gram per liter,” Silvia assured. With a flourish, she unfurled the venencia – that elegant, long-handled instrument with a slender silver cup, a tool as much art as utility. In one fluid motion, she plunged it deep into the cask, drawing up Tío Pepe’s flagship Fino and pouring it in a golden arc from over her shoulder into our copitas. The sherry sang as it fell, aerating into a pale, crystalline stream. On the palate: razor-sharp green apple, toasted almonds, and a briny Atlantic kiss. Then came the Amontillado, extracted with the same balletic precision – deeper amber, with layers of toasted hazelnut, dried apricot, and a whisper of sea salt caramel. Silvia is the undisputed master of the venencia; her pours are poetry, each drop a testament to generations of skill. Our wanderings took us along Calle Ciegos, the UNESCO-protected street that threads through the bodega’s heart like a living museum. Flanked by whitewashed walls and towering palms, this narrow artery is part of Jerez’s historic sherry district, recognized by UNESCO in 2014 for its cultural landscape of bodegas, vineyards, and traditions. The vines themselves – sprawling across the albariza soils of the Marco de Jerez – are a protected denomination, ensuring that only grapes from this sacred triangle (Jerez, Sanlúcar, El Puerto) can bear the sherry name. Standing there, beneath the bodega’s iconic Tío Pepe weather vane, you feel the weight of centuries: a place where time is measured not in years, but in soleras. Then came the moment that stopped time: Silvia reached for a venencia once more, dipping it into a dusty, museum-like cask marked with faded chalk. Out came Dulce Esteve 1986, a rare, naturally sweet Palomino Fino from an exceptional vintage – one of the bodega’s hidden treasures, untouched by fortification. She poured it straight from the barrel into our copitas, the liquid glowing like liquid topaz. On the nose: toasted fig, candied orange peel, and a whisper of old leather-bound books. The palate unfolded in waves – velvety caramelized dates, rancio nuttiness, and a bright, saline finish that lingered like a sunset over the Guadalquivir. Nearly 40 years old, yet vibrant, complex, and utterly alive. “This is what patience tastes like,” she said softly. We stood in reverent silence, glasses trembling slightly in our hands. But Tío Pepe isn’t just about sherry anymore. Silvia, ever the innovator, walked us through their expanding spirits lineup, where women are very much at the helm. Their Mom Premium Gin, distilled with sherry wines and Andalusian botanicals like oroblanco and fennel, embodies this forward-thinking vibe – crisp, juniper-forward, yet hauntingly floral. “It’s about blending heritage with what’s next,” she said, mixing us G&Ts that paired seamlessly with the bodega’s tapas. Under her guidance, González Byass is reimagining Tío Pepe not as a relic, but as a vibrant force in modern mixology. Hunger struck as the sun climbed, leading us to Restaurante Pedro Nolasco, the bodega’s elegant on-site
Breaking Barrels and Barriers with Gonzalez Byass-LePanto & Nomad Outlaw
Imagine stepping into a sun-drenched cellar in Jerez de la Frontera, Spain, where the air is thick with the intoxicating aroma of aged oak and caramelized spirits. A legendary, family-owned empire, Gonzalez Byass, who’s been crafting world-class sherries, brandies, and more since 1835. On a recent visit, I found myself immersed in the heart of their operations, uncovering the secrets behind LePanto, a brandy that’s as rare as it is remarkable as well as Nomad Outlaw whiskey and Gonzalez Byass sherry. What unfolded was a captivating blend of history, craftsmanship, and sheer passion, led by the brilliant young master distiller, Rocio Trillo—the youngest female distiller in Jerez. What happens when you step into a world where spirits aren’t just drinks, but stories aged in oak and whispered through generations. This wasn’t a mere tasting; it was a brand immersion, tracing the alchemy of alcohol from its raw beginnings to its refined masterpieces. If you’re a spirits enthusiast, this is the kind of experience that lingers on the palate long after the last sip. Our adventure began with a dive into the company’s storied past with Sylvain Vielle-Grosjean, International Visits Coordinator, as our guide. As we drove through the grounds on the Gonzalez Byass trolley, he told us tales of the ambitious 23-year-old Manuel Maria Gonzalez, founder of Gonzalez Byass, who swapped a dull banking job in Paris for the vibrant world of wine, Gonzalez Byass rose from humble beginnings. With no money and zero industry know-how, Gonzalez bootstrapped his way to success, starting with just ten casks of sherry. By 1855, a pivotal partnership with London-based Robert Blake catapulted the brand into the UK market, where it thrived for over a century. Fast-forward to 1988: The British side of the family fades out, and Gonzalez Byass becomes 100% Spanish-owned, now widespread portfolio across wines and spirits. Family members still helm key roles— president, sustainability director, and beyond. As Sylvain quipped with a grin, “At the end, his family is very happy.” It’s this enduring family spirit that infuses every bottle, making Gonzalez Byass feel less like a corporation and more like a living legacy. Our day kicked off with her spirited energy of Rocio Trillo, the vibrant force behind LePanto Brandy and Nomad Whiskey. A trailblazer who’s redefining the distilling scene in Jerez. As the youngest woman to helm a distillery here, Rocio brings a fresh, innovative spirit to an industry steeped in tradition. At just a glance, she’s a revelation: young, female, and utterly commanding. “My dad was the master distiller here for almost 40 years,” she shared, her eyes sparkling. “I learned from him, but I’ve traveled—California, Australia—gathering experiences.” Taking over just a few years ago, Rocio isn’t just preserving history; she’s innovating it. Her passion for brandy isn’t just professional—it’s personal, rooted in the sun-drenched vineyards of Andalusia. Over steaming copitas and lively conversation, she walked us through the soul of her craft, emphasizing sustainability and bold experimentation. “Brandy is poetry in a bottle,” she quipped, and by the end of our tour, we couldn’t agree more. Her ongoing PhD research explores how soil and parcels influence brandy quality, dreaming of single-parcel expressions akin to terroir-driven Cognacs. “I want to know if there’s a parcel that’s better for brandy,” she explained, her enthusiasm infectious. LePanto’s magic starts in the vineyards. Spanning about 300 hectares, these Palomino plots are the same ones used for Gonzalez Byass’s famed sherries. But for brandy, timing is everything: Grapes are harvested early, in July or August, to amp up acidity and skip sulfur additions that could harm the copper stills. Sourced from iconic regions like Carrascal, Macharnudo, and Cala, the fruit yields a fragrant base wine at around 12% ABV. Winemaking is minimalist—gravity pressing (known locally as “Gemma”) extracts the purest first-press juice, preserving those vital aromatics. No heavy interventions here; it’s all about letting the grape shine. Then comes the distillation, revived in 2005 after a 30-year hiatus. In massive 2,500-liter copper pot stills, the wine undergoes double distillation. The first yields a 33% ABV spirit; the second separates it into heads (1%, volatile and unbalanced), heart (90%, the prized “Orlando” for aging), and tails (9%, fatty and heavy). Rocio demonstrated this with samples straight from the process: The heads burned with intensity at 80% ABV, while the Orlando at 65-70% was a revelation—clean, fruity, alive. “You need experience and a good nose,” she said, emphasizing the human touch in cutting fractions. It’s this precision that keeps LePanto fresh and elegant. Under Rocio’s watch, LePanto stands out as the region—the only brandy made entirely in Jerez from 100% Palomino grapes, distilled in traditional pot stills. In a world of column-distilled, outsourced spirits, this is pure artistry. From there, we transitioned into the hallowed halls dedicated to LePanto Brandy, a crown jewel of Jerez’s solera system. This isn’t your everyday digestif; LePanto is a symphony of patience, where brandies from different vintages mingle in a fractional blending process that ensures consistency and depth. We started at the source—tasting the pure, fiery alcohol straight from the still, a stark, unyielding spirit that demanded respect. Aging seals the deal, using the iconic solera system—stacked casks where younger spirits mingle with older ones for consistency. American oak sherry butts (600 liters, medium-toast) impart softness, unlike Cognac’s smaller French oak barrels. LePanto spends its first nine years in Fino sherry casks for vibrancy, then three in rare, 30-year-old Matusalem (a sweet Oloroso-PX blend) for depth. Categories range from Solera (1+ year) to Reserva (3-10 years) and Gran Reserva (10+, often 12-15, including opulent XO expressions). Dilution is gradual—from 60% to 40%, then 36% ABV for the U.S. market—to safeguard those delicate aromas. Humidity control? Purely natural—water added at night to maintain 65-70%, balancing evaporation. With around 2,000 barrels in cellars named after family members (like “San Manuel” for the founder), it’s a symphony of tradition. The real thrill? Tasting straight from the cask. What elevated this visit from memorable to transformative was the progressive tasting.
Discovering Andalusia’s Spirit Heritage: A Journey Through Harveys Sherry and Fundador Brandy
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: 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
24 Hours In Madrid: Foodie’s Whirlwind Feast
We’re embarking on the González Byass Press Trip, curated by The Tourism Lab—24 immersive hours in Madrid, priming our palates before diving into the sherry and brandy heritage of González Byass, Harvey’s, and Fundador. Touch down with just one day to savor the city’s vibrant soul through exceptional cuisine. This isn’t a typical tour—it’s our exhilarating gastronomic journey across seven standout destinations: the timeless Chocolatería San Ginés for churros, a lively stop at Plaza Mayor beneath the iconic Tío Pepe sign, tapas delights at Mercado de San Miguel, an elevated lunch at Élkar on the 33rd floor, classic cocktails at Viva Madrid, and a refreshing close at Kala Greek Frozen Yogurt, with optional evening views from on high. Perfectly positioned in the historic center and business district (near Puerta del Sol, Gran Vía, and Paseo de la Castellana), these spots connect seamlessly via walks, metros, or quick taxis for an energizing, flavor-filled 24 hours. Get ready, food enthusiasts—Madrid’s culinary heights are calling us! Morning Kickoff: Sweet Start at Chocolatería San Ginés (9 AM – 11 AM) Kick off your adventure (or wrap up a late night—it’s open almost round-the-clock!) at this beloved 1894 gem hidden in Pasadizo de San Ginés, steps from Puerta del Sol. Indulge in crisp churros (or hearty porras) dunked in rich, pudding-like hot chocolate—a true Madrid essential. With marble tables and tiled charm, it’s a favorite for locals and visitors alike. Pro tip: The classic combo costs under €5 and provides the perfect fuel. Stroll 5 minutes west to Plaza Mayor next. Late Morning Highlight: Plaza Mayor Magic (11 AM – 11:30 AM) Pause in Madrid’s historic core at Plaza Mayor, a 17th-century masterpiece of arcades, frescoes, and energy. Capture the glowing Tío Pepe neon sign (a sherry icon since 1935) alongside the King Philip III statue. Enjoy street performers and a quick café con leche from a terrace—it’s free, fabulous for photos, and appetite-building. Head north 15 minutes on foot (or by metro/taxi) for more. Mid-Morning Grazing: Mercado de San Miguel (11:45 AM – 12:45 PM) Step into the elegant iron-and-glass haven of Mercado de San Miguel, a 1916 landmark turned premier food hall. Explore 30+ stalls brimming with Spanish gems: paper-thin jamón ibérico, calamari, olives of every kind, fresh oysters, regional cheeses, paella nibbles, and vermouth pours. Keep it light with calamares bocata or croquetas (€15-25). Vibrant yet top-quality—stand and savor. Then, taxi 10 minutes north along Gran Vía to soar upward. Sky-High Lunch: Élkar Excellence (1 PM – 3:30 PM) Ascend to the 33rd floor of Torre Emperador Castellana (over 160m up—Spain’s highest restaurant!) for Élkar’s “Gastronomía de Altura.” Panoramic windows reveal stunning 360° vistas of the Sierra, Bernabéu, and cityscape. Chef Fran Vicente’s Mediterranean menu dazzles: Parmesan mousse with pesto, premium bellota ham, pistachio ajo blanco with tuna and Jerez pearls, sea bass with beurre blanc and caviar, Ibérico presa with demi-glace and kumquat, or the exquisite Tarta Ópera. Enhance with Fundador infusions or cellar wines. Choose the executive menu or à la carte; book ahead. Sophisticated and inspiring—taxi 15 minutes south afterward. Early Afternoon Aperitivo: Viva Madrid (4 PM – 7 PM) Dive into Barrio de las Letras at Viva Madrid, a 1856 tavern reborn with flair by mixologist Diego Cabrera. Vintage tiles meet ‘20s tango ambiance as jazz hums in the background. Sip gin classics or try the standout Honey Moon cocktail—Pisco 1615 blended with spiced liquor, elderflower, lemon juice, and a whisper of smoked orange tree honey that adds a delightful, aromatic sweetness. Pair with upscale tapas such as truffle croquetas or vermouth olives. It’s the ideal relaxed aperitivo spot to unwind. Evening Finale: Kala Greek Frozen Yogurt (7 PM Onward) End on a fresh note at Kala on Calle de las Huertas: authentic Greek yogurt in creamy pistachio or fruit bases, topped with compote, berries, or crunch. Probiotic and portion-packed—perfect for strolling or bench-sitting. For night owls: Revisit San Ginés or taxi to Élkar’s bar for starry views and cocktails. In just 24 hours, experience Madrid’s core: timeless treats, plaza charm, market buzz, elevated feasts with Fundador elegance, spirited tapas, and cool refreshment. Arrive eager, depart delighted—¡Buen provecho! These gems glow anytime in this vibrant city, day or night.
Inside the Susana Balbo’s Unique Stays
Imagine this: sun-drenched vineyards unfurling like a Malbec tapestry at the foot of the Andes, the air humming with the scent of ripening Torrontés, and a concrete “egg” tub cradling you like a vintage in repose—its curves echoing the very vats where Argentina’s wine revolution was born. This isn’t just another Andean escape. It’s Susana Balbo Unique Stays, the trailblazing haven where Argentina’s first female winemaker, Susana Balbo, and her daughter Ana Lovaglio Balbo have transformed their family home into a 7-suite sanctuary of wine, wellness, and whispered legacy. Susana Balbo didn’t just break barriers; she bottled them. Graduating as Argentina’s inaugural female oenologist in 1981, she defied the red-wine redoubt of Mendoza by championing elegant whites like Torrontés—earning her the crown “Queen of Torrontés.” After nine years elevating Cafayate’s high-altitude valleys, she returned in 1991 to found her eponymous winery in Agrelo, crafting high-scoring vintages exported to 42 countries. But why branch into hospitality? It’s pure evolution: a mother-daughter bid to share their “buen vivir”—that artful blend of wine culture, family stories, and soul-stirring wellness. What started as Ana’s vision to expand enotourism at the winery bloomed into transforming their Chacras de Coria family villa into this adults-only boutique (now a Relais & Châteaux darling since 2024). It’s not about scaling; it’s about intimacy—inviting guests into their world, where every vine-tended detail whispers, This is Mendoza through our eyes. Nestled in leafy Chacras de Coria (20 minutes from downtown Mendoza, 40 from the airport), the estate unfolds like a private dream: a centenary mansion ringed by seven standalone Spa Suites, each a low-slung chalet blending into lush gardens. No towering Andes vista here—instead, it’s an urban-oasis vibe, with linden-lined lanes leading to a saltwater infinity pool that shimmers like liquid quartz. Sustainability pulses through: native flora only, upcycled olive-wood front desk, biodegradable soaps in refillable vessels, and water-saving tech that honors the arid Andean ethos. The Art That Whispers Legacy: A Gallery in Disguise Step through the gates, and art doesn’t just decorate—it narrates. Over 15 local and international creators (Sergio Roggerone, Julio Le Parc, Sebastião Salgado, Martín Villalonga) have woven Susana’s saga into every corner, turning the house into a living gallery. But the showstopper? The monumental “Tree of Life” installation by Sergio Roggerone in the entryway—a towering, kinetic sculpture of twisted iron, glowing resins, and vine-like tendrils that spirals upward like a Malbec barrel stave reaching for the sun. It’s no mere motif; it embodies Susana’s philosophy of growth, resilience, and interconnectedness—mirroring her journey from oenology pioneer to hospitality visionary. Branches fan out like family lineages, etched with subtle nods to Torrontés grapes and Andean peaks, casting dappled shadows that dance with the light. It’s the emotional anchor: As Ana says, “Our story is what makes us unique.” Gaze up, and you’re not just checking in—you’re grafted into the Balbo legacy. Ana herself guided us through the hotel’s three vertical pillars—Wellness, Wine, and Art—revealing how the Tree of Life is more than sculpture; it’s the blueprint. Each of the seven suites corresponds to one of the painting’s seven symbolic elements: earth, water, fire, air, root, trunk, and crown. From the grounding clay tones of Templo (earth) to the ethereal skylights of Corona (crown), every space is a chapter in the same living story. Suite 7—Raíz (Root)—my sanctuary—was the crown jewel of the lineup, the largest and most secluded, tucked at the garden’s far edge like a secret barrel room. It embodies the “root” element: deep, anchoring, foundational. Inside, the space breathes: soaring ceilings with exposed beams, a living area anchored by a suspended fireplace that crackles like a Malbec reduction, and floor-to-ceiling glass sliding doors that erase the line between indoors and out. The egg tub sits on a raised cedar platform, overlooking the private heated plunge pool—a sleek rectangle of turquoise framed by native chañar and carob trees, perfect for midnight dips under star-drenched skies. The dry sauna is a cedar cocoon with a porthole to the garden; step out onto heated stone for a cold-plunge contrast that jolts the senses awake. The bed? A cloud of Egyptian cotton facing a private vineyard sliver—wake to the soft rustle of leaves. A hidden outdoor shower under a pergola of climbing jasmine, a yoga deck with cushioned mats, and a wine fridge stocked with Susana’s Signature wines sealed the deal. It’s not a room. It’s a retreat within a retreat. The Night Begins: A Signature Cocktail to Set the Tone Our evening ignited with Ana’s welcome ritual: a signature cocktail served fireside surrounded by other Mendozian works of art in the cocktail bar. Picture this—grappa infused with clarified butter, toasted hazelnuts, and poached pears, shaken over ice and strained into a chilled coupe. The nose? Warm pastry and orchard fruit. The sip? Silky, nutty, with a whisper of pear sweetness and a clean, spirit-driven finish. It wasn’t just a drink—it was a preview of Mendoza’s soul: bold, layered, unexpectedly refined. One sip, and the Andes felt closer. La Vida by Flavia Amad: A Chef’s Ode to Mendoza’s Soul Dining here is a revelation, helmed by Mendoza-born wunderkind executive chef, Flavia Amad Di Leo—a Michelin-apprenticed force (stages with Anthony Bourdain and Daniel Boulud, New York stardom under her belt). At La Vida, the in-house restaurant, Flavia reinvents regional lore with local, organic bounty: bold, flame-kissed plates that marry molecular wizardry to Andean heart. Chef Flavia’s magical 7-course Tree of Life tasting menu paired with Susana’s curated wines. Throughout the meal, we pieced together puzzle cards revealing ingredients tied to each element of the tree – Roots with redish, cashew, corn, beet, and ponzu; Stem featuring buckwheat and beet; Fruits layering puff pastry with butter-capers, lemon mirin olive, bitter cocoa raspberry, and a cheese & artisanal sweets cart were some of the courses. Flavia’s flavors telling Mendoza’s story, one element at a time. By the finale, we assembled a double-sided image: one side, the full menu in elegant calligraphy; the other, a photographic replica of the Tree of Life,
Marcelo’s Alba Gems: Brazil’s Aguardentes
I’m thrilled to introduce our fellow judge, the incredible bartender and cachaça sommelier Marcelo Pereira! His infectious passion for Brazilian spirits and culture lights up the room, and today he’s treating us international judges to two absolute gems from Alba Distillaria. Let me share the magic he’s poured for us — and dive into the heart of aguardente, how it’s crafted, and the story behind this remarkable distillery. The Soul of Aguardente in Brazil In Brazil, aguardente de cana — better known as cachaça — is pure national pride in liquid form. Born in the 16th century with Portuguese distillation know-how, it’s the heartbeat of celebrations, the soul of the caipirinha, and a symbol of resilience and joy. From powering samba nights to once serving as currency in colonial times, cachaça is Brazil’s most beloved spirit, with over 40,000 producers and countless regional styles. It’s not just a drink — it’s heritage, rhythm, and rebellion in every sip. How Aguardente de Cana is Made It all starts with fresh, juicy sugarcane, crushed to release its sweet nectar. That juice ferments naturally (often with wild yeasts) for days, building bold, vibrant flavors. Then comes the artistry: double distillation in traditional copper pot stills using the bain-marie method — gentle heat that preserves purity and character. The result? A crystal-clear spirit between 38–54% ABV, either enjoyed young and fresh or aged in native Brazilian woods like amburana (think vanilla and spice) or jequitibá (subtle, honeyed warmth). Every bottle carries the land, the hands, and the heart of its maker. Alba Distillaria: A New Chapter in Brazilian Spirits Tucked into the wine-soaked hills of Serra Gaúcha in Monte Belo do Sul, Alba Destilaria was born in late 2021 from the bold vision of Pedro Paiva (a former psychologist) and Rosana Cavaleri. After two years of planning, they launched a micro-distillery dedicated to spontaneous fermentation, wild yeasts, and living ingredients only — no shortcuts, no additives. Using local grapes and sugarcane year-round, they craft high-ester, terroir-driven spirits in copper alembics, blending tradition with fearless innovation. Since their first 2022 harvest, Alba has been redefining Brazilian rum and eaux-de-vie, putting the untapped soul of Rio Grande do Sul on the world stage. Aguardente de Uva LorenaFrom the stunning Monte Belo do Sul/RS, this Eau de Vie is crafted from the rare Uva Lorena grape. Distilled in a copper alembic with the bain-marie method, it’s a refined 45% ABV with smooth, fruity elegance, delicate floral hints, and a crisp, lingering finish. Pure sophistication in a glass — like sipping sunlight from the vineyard. Aguardente de Cana VermelhaHailing from Presidente Lucena/RS, this powerhouse is made from Cana Vermelha, fermented for 30 days and distilled in copper. At a fiery 54% ABV, it delivers sweet cane freshness, deep earthy richness, and a crisp, joyful finish that explodes with personality. Brazil in a bottle — bold, alive, and unforgettable. Marcelo, your passion is contagious — and these spirits? They’re proof that Brazil’s liquid legacy is only getting brighter. Cheers to Alba, to tradition, and to the next revolution in every glass! Link to the Instagram Reel – Marcelo & Alba Spirits
Eternal Sips at Graham’s: A Cherished Port
Nestled on the south bank of the Douro River in Vila Nova de Gaia, just across from the vibrant city of Porto, Graham’s Lodge stands as a beacon of Portugal’s rich Port wine heritage. As part of the esteemed Symington Family Estates—one of the world’s leading Port producers—I recently had the privilege of touring this historic site. What unfolded was not just a visit to a winery, but an immersive dive into centuries of tradition, innovation, and the alchemy of aging wine. Guiding me through this captivating experience was our gracious host, Nuno R. Silva, whose passion and expertise brought the story of Graham’s to life. The Brand: Symington and Graham’s—A Legacy of Excellence Symington Family Estates is a powerhouse in the Port world, owning iconic houses like Graham’s, Dow’s, Warre’s, and Cockburn’s. Founded by the Symington family, who trace their roots back to the 19th century, the company is now in its fifth generation of family ownership. They are the largest vineyard owners in the Douro Valley, with over 1,000 hectares spread across 26 Lodges (estates), producing everything from vintage Ports to innovative blends. Graham’s, acquired by Symington in 1970, is celebrated for its opulent, fruit-forward Ports that embody romance and exuberance. As Nuno explained during our tour, Graham’s stands out for its colorful, approachable style—think sweeter, more vibrant expressions compared to the drier, more restrained profiles of sister brands like Dow’s. The brand’s motto, “Ne Oublie” (Never Forget), honors its Scottish founder, Andrew James Symington, who arrived in Porto in 1882. Today, Symington’s isn’t just about Port; it’s a multifaceted empire encompassing table wines from regions like Douro, Vinho Verde and Alentejo, plus a thriving wine tourism arm that includes three visitor centers, restaurants, and even a cocktail bar in Porto’s city center. What sets Symington apart is their commitment to sustainability—they were the first in the Port industry to achieve B Corp certification, emphasizing environmental, social, and financial responsibility. From sponsoring firefighters in the Douro to reducing water usage in their cellars, their ethos resonates with modern wine lovers who seek quality with a conscience. The History: From River Barrels to Global Icon Stepping into Graham’s Lodge feels like entering a living museum. The cellars, dating back to the 19th century, house an astonishing diversity of wines aging in casks and bottles—from 1882 vintages to the latest 2024 harvests. Nuno painted a vivid picture of Port’s history: born from the synergy between the rugged Douro Valley vineyards and Porto’s urban trade hubs, Port wine evolved as a fortified style to withstand long sea voyages to Britain, thanks to the world’s oldest alliance between Portugal and the UK (dating back 650 years).We wandered through rows of “small” casks (holding thousands of liters each) and massive pipes, where wines from over 140 years mingle in a symphony of blends. Nuno highlighted how the Douro’s schist soils—acting like solar panels to retain heat—contribute to the slow, concentrated maturation of grapes. He shared tales of the region’s challenges: climate change pushing vineyards to higher altitudes for freshness, and historical hurdles like phylloxera in the late 1800s that decimated vines but spurred innovation. A highlight was the “Very Old Tawny” section, where hidden gems like the 1882 Ne Oublie—a wine over 140 years old—evoke indestructibility. Nuno recounted how Andrew James Symington received barrels as his first payment upon arriving in Porto, some of which have survived wars, floods, and time itself. This isn’t just wine; it’s a generational handoff, with Symington producing Ports today that won’t peak until 2040 or beyond. We also touched on evolution: from foot-treading in lagares (traditional granite tanks) to modern robotic systems that mimic human pressure for precision. Blending, Nuno emphasized, is the true art—combining varieties, plots, and even years to create harmony. It’s alchemy, as he put it, blending patience, experience, and a touch of magic. The Tasting Experience: A Symphony of Flavors No visit to Graham’s is complete without tasting, and under Nuno’s expert guidance, we sampled a curated lineup that showcased the brand’s versatility and the Symington portfolio’s depth. Starting in the cool, dimly lit bottle maturation cellar—home to vintages from the 1860s—we moved to a private tasting room overlooking the river. Each Port told a story, with Nuno weaving in tales of harvests, vintages, and the Douro’s soul. Throughout the tour, Nuno R. Silva shone as the perfect ambassador. With over a decade in the industry—including stints in wine tourism and sales for Symington—Nuno’s enthusiasm is infectious. Hailing from Porto, he weaves personal anecdotes (like his father’s initial skepticism toward Port cocktails) with deep knowledge of viticulture, climate impacts, and blending artistry.What struck me most was Nuno’s ability to demystify the nuances of Port without diminishing its magic. Whether explaining single-Lodge vintages or sustainability initiatives, he made complex topics accessible and engaging. His pride in Graham’s—calling it “colorful and romantic”—mirrors his warm, approachable style. By the end, it felt like chatting with an old friend over exceptional wine. The day concluded with a memorable lunch at Vinum, Graham’s elegant restaurant perched with a stunning view of the Douro River and Porto’s skyline. We savored a grilled whole John Dory, its flaky flesh complemented by vibrant heirloom tomatoes and a trio of croquettes—crisp outside, creamy within. Paired with a 2022 Loureiro from Ameál, this crisp white wine revealed zesty lime, peach blossom, and a mineral edge, harmonizing beautifully with the seafood and enhancing the panoramic vista. The experience was sensory and emotional: the cool cellar air, the scent of aged oak, and wines that transported us through time. If you’re a wine enthusiast planning a trip to Porto, book a tour at Graham’s Lodge (part of Symington’s portfolio) and request Nuno as your guide. It’s not just a visit; it’s a portal to Portugal’s soulful wine world.
A Sip of Tradition: Visiting Velho Alambique Cachaçaria in Brazil
Welcome, wine lovers and spirit enthusiasts, to another adventure with The Happy Vine! Today, we’re stepping away from the vineyard and diving into the vibrant world of cachaça, Brazil’s beloved spirit, with a visit to the charming Velho Alambique Cachaçaria. Nestled in the heart of Brazil’s sugarcane country, this small, family-owned distillery is a treasure trove of tradition, passion, and some seriously sippable cachaça. So, grab a shot glass and let’s explore! Nestled in the rolling hills of Santa Tereza, Rio Grande do Sul, Velho Alambique is a family-run gem producing organic, artisanal cachaças from their own sugarcane fields. With a nod to tradition and a flair for wood-aged innovation, their lineup showcases the distillery’s mastery of blends and native Brazilian hardwoods. The distillery sits on a modest 10-12 hectares of sugarcane fields, a plot that’s been lovingly tended by the family for generations. The current owners, João and Maria, have passed down their passion to the next generation, their daughter Laura and son Gustavo, who are now steering the distillery into the future with pride and innovation. Velho Alambique churns out an impressive 40,000 liters of cachaça each year, all from a single harvest in June when the sugarcane is at its peak. That’s right—one harvest, one chance to capture the essence of the land in liquid form. The process is as much art as it is science, with every step infused with the family’s dedication to quality. From the moment the cane is cut to the final bottling, you can feel the care that João, Maria, Laura, and Gustavo pour into every drop. What makes Velho Alambique truly special is their experimentation with 35 types of wood for aging their cachaça. Yes, you read that right—35! They use exotic woods like balsam, each imparting its own unique character to the spirit. Laura shared that the level of toasting on the barrels plays a fascinating role in the final product: less toasted wood gives the cachaça a deeper, richer color, while more heavily toasted barrels result in a lighter hue but bolder, smokier flavors. It’s like a painter’s palette, with each barrel adding its own stroke of genius. According to Brazil’s cachaça regulations (set by the Ministry of Agriculture, Livestock and Supply), there’s no cap on the types of wood you can use to age this spirited gem. The only rule? Aging happens in “suitable wooden barrels” (think classic oak or vibrant Brazilian hardwoods) up to 700 liters, for at least one year to earn that coveted envelhecida (aged) cachaça title. But here’s the exciting part: the guidelines throw the doors wide open for creativity, letting distillers play with a dazzling array of native woods to craft bold, unique flavor profiles that make every sip a journey! As we toured the distillery, Laura explained the concept of the “angel’s share”—the 3-5% of cachaça that evaporates during aging, a little gift to the heavens (or maybe just the Brazilian humidity). It’s a reminder of the patience required to craft something extraordinary. The cachaça here is made with respect for tradition but also a playful curiosity, as Laura and Gustavo experiment with new woods and techniques to honor their parents’ legacy while keeping things fresh and exciting. We enjoyed churrasco—Brazilian barbecue—and sampled their range of cachaça, from unaged white varieties to those aged in various woods, revealing deep amber hues. I was genuinely impressed by the breadth of flavors and distinct spirit profiles.My personal favorite was the amburana-aged cachaça: exceptionally smooth, with warm, spicy notes reminiscent of cinnamon. Sipping their cachaça was, of course, the highlight. Each glass told a story—of the land, the family, and the craftsmanship of João, Maria, Laura, and Gustavo. Whether it was a smooth, golden cachaça aged in lightly toasted balsam or a crisp, unaged version bursting with fresh sugarcane notes, every taste was a celebration of Brazil’s spirit (pun intended). Velho Alambique proudly upholds the denominação de origem (DO) status, a mark of quality and authenticity for cachaça. Brazil currently recognizes seven DO regions for cachaça, each with its own distinct terroir and production methods, and Velho Alambique’s offerings shine as a testament to their region’s unique character. As I left Velho Alambique, the sun was setting over the sugarcane fields, casting a golden glow that felt like a nod to the liquid gold in their barrels. This little distillery is a testament to the beauty of small-scale, family-run operations—where João and Maria’s vision lives on through Laura and Gustavo’s passion, tradition, and innovation come together in every bottle. If you ever find yourself in Brazil, make the trek to Velho Alambique. And if you can’t, track down a bottle of their cachaça and let it transport you to those sun-drenched fields. Until our next adventure, keep sipping, exploring, and finding joy in every glass. Link to the Instagram Reel: Vamos! Velho Alambique
North to South: Argentina’s Wine Odyssey
Today I attended a North to South Argentina Wines Seminar hosted by WOFA, the Consulate of Argentina, and Copa Air. Surrounded by the bold, abstract art of Paula Morando—her “De América” series swirling with vibrant layers of color and raw energy—our guide Veronica took us on a thrilling journey through 11 wines from 6 regions. Each sip was a passport stamp from Salta’s heights to Buenos Aires’ coast. On a personal note, I was so happy to reunite with my fellow WOFA Argentina trip friends from this past September—Veronica and Li—whose fellowship and smiles instantly brought back the magic of our unforgettable trip. Catching up mid-tasting felt like coming home. To top off the magic, Copa Air gave away two round-trip tickets from anywhere in the USA to Argentina to two lucky winners! The room erupted as dreams of Mendoza sunsets and Salta peaks became real for two attendees. Talk about a flight worth toasting! From high-altitude whites to powerhouse reds, Argentina delivered diversity, soul, and fire. Veronica’s passion, Morando’s art, and these world-class pours made this seminar unforgettable.¡Salud!
The 24th Brasil Selection Wine & Spirits Lights Up Bento Gonçalves!
Olá, my delightful vine explorers! 🍷✨ Imagine this: rolling hills kissed by the southern sun, air humming with the promise of fresh grapes, and the unmistakable buzz of passion in every pour. That’s Bento Gonçalves for you – Brazil’s beating heart of wine country – where the 24th edition of the Brasil Selection Wine & Spirits held on October 19 to 22nd 2025 just wrapped up like a perfectly aged vintage. Held over three unforgettable days, this gem of an event, organized by CMB (Concours Mondial de Bruxelles), turned the Serra Gaúcha into a playground for palates and a toast to viticultural magic. Let’s rewind the reel a bit. Picture 35 expert judges – including five international stars hailing from Canada, Peru, the USA, and the UK – diving deep into a sea of excellence. They evaluated a whopping 200 wines and 300 spirits, each one a story bottled up from Brazil’s diverse regions. The wine squad? They powered through 96 samples across those sun-soaked days, noses attuned, tongues dancing. But oh, it wasn’t just about the sips! The program wove in cultural gems, lively samplings, and those heartwarming moments that make you feel like family. (Stay tuned for the juicy details on pairings and hidden gems – I’ve got scoops coming your way!). The closing gala unfolded at the prestigious USC Escola de Gastronomia, where the organizers announced next year’s epic celebration will take place in the enchanting Flores da Cunha! This isn’t your average tasting; it’s a full-on showcase of Brazil’s viticultural prowess. From the bold reds echoing Italian roots to the crisp sparklers that rival the world’s best, these wines and spirits are proving that South American soil is crafting world-class wonders. Culminating in the big reveal of this year’s top-tier honorees, it’s the kind of event that reminds us why we chase that next glass – for the discovery, the joy, and the sheer felicidade it brings. A massive, heartfelt obrigado to the incredible volunteers and CMB crew who poured their souls into making it all seamless. And shoutout to the Spa do Vinho staff – your hospitality turned every moment into pure bliss. You created an unforgettable tapestry for every participant, judge, and wide-eyed attendee. Here’s to you, the unsung heroes behind the vines! Fellow wine lovers, if you’re not already plotting a pilgrimage to Bento Gonçalves (Brazil’s official “Capital of Wine,” with over 600 wineries calling the Serra Gaúcha home), what are you waiting for? This event is a siren call to explore, taste, and fall head over heels for Brazilian brilliance. Grab a bottle from a past winner, raise it high this weekend, and let’s keep the conversation bubbling. Saúde to more adventures on the vine!