How does a Manzanilla become an Amontillado? What is Palo Cortado? What is Vermut!?
For the answer to these questions and more join Tim Holt, Bodegas Barbadillo’s Sherry Expert, on a journey through Sherry. The masterclass is split into 3 Parts. 1) An in-depth look into the evolution of Manzanilla and how it becomes an Amontillado. For this we will taste 4 wines, from 6 years old to 50 years old, selected at critical stages of the Solera ageing system. 2) A study of Palo Cortado, the Sherry industry’s most sought after and mysterious style. For this Tim has selected and old and rare VORS Palo Cortado. 3) To finish on something uniquely different, Barbadillo will show their sweet Vermut (Vermouth) produced using a Manzanilla base, elaborated with Andalucian aromatics and 50 year old vermouths selected from the family cellars. Barbadillo was founded in 1821 in Sanlucar de Barrameda. Today the family’s 7th generation are the world’s leading Manzanilla producer and proud owners of some of the sherry industry’s most famous brands, like “Solear” and “Castillo”. They own 500ha of vineyard in the Jerez Superior, and 15 Bodegas across Sanlucar de Barrameda which collectively contain 30,000 sherry butts.
Tim Holt was born in Oxford but has spent the past 30 years working and living in the Sherry region. The last 9 years of this have been spent with Barbadillo in Sanlucar de Barrameda, where his key responsibilities have been sherry development and education worldwide. Tim is skilled orator and over his 30 years in the industry he has amassed an encyclopaedic knowledge of Sherry
How does a Manzanilla become an Amontillado?
What is Palo Cortado?
What is Vermut?!
Delivered to the UK £90
Delivered to the EU £100
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