Published on March 24th, 2017 | by Ruben1
Fino La Cala Albert Adrià
La Cala Albert Adrià and González Byass have joined forces to create Fino La Cala, a Fino sherry that is said to evoque aperitif qualities, creativity and passion.
Albert Adrìa, known as the dessert chef from El Bulli, started La Cala as a side project of his tapas bar, cocktail bar, vermuteria and restaurants in Barcelona. The brand offers innovative aperitifs: artisan olive oil, cheeses, tinned seafood and other tapas, as well as sangría, vermouth and wine.
After some tasting sessions with Antonio Flores, the cellarmaster at González Byass, they created a blend of Fino butts from different soleras in the bodega.
It is said to be coastal, with hints of almonds and algae on the nose and a light, fresh body with a bitter and saline finish, making it a good companion for food. An interesting Fino de autor – I hope to be able to try it one day.