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Published on March 24th, 2017 | by Ruben


Fino La Cala Albert Adrià

Fino La Cala Albert Adria 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.

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About the Author

is a Certified Sherry Educator who fell in love with sherry some 25 years ago, but switched to a higher gear in 2013 and started writing about it. Lived in Madrid for a couple of years, now back in Belgium. I also run a whisky blog over at

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Many thanks!