Fernando de Castilla - Vermut Blanco, Jerez, Spain

TASTING NOTES

Fruity, with aromas of Muscat grapes and spices. On the palate, it’s semi-sweet, intense and long, with flavours of wormwood, clove and thyme. lemon peel and orange.

The grapes are pressed and fermented in stainless steel, then aged in barrel for around 4 years. 27 botanicals are used.

Rey Fernando de Castilla was founded in 1960s by Fernando Andrada-Vanderwilde, who was part of an aristocratic family involved in winemaking for over 200 years. He took over some old sherry cellars from Pedro Domecq, as well as brandy soleras from Marqués del Real Tesoro. After having operated as Fernando III, the company was renamed Fernando de Castilla in 1972. He focused primarily on top quality brandy as well as on Pedro Ximénez wine.

Later the Norwegian-born Jan Pettersen bought Bodegas Rey Fernando de Castillo in 1999 and upgraded the brand to one of the most interesting of the D.O. Jerez / Xéres / Sherry. Pettersen also acquired a neighbouring almacenista José Bustamente and focused entirely on high-end, complex sherries, usually from a single solera. While some of them are old enough to carry a VOS or VORS label, the bodega doesn’t believe in this system. Pettersen feels that it does not accurately reflect what makes sherry so special.