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Published on March 24th, 2017 | by Ruben

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Fino La Cala Albert Adrià

Fino La Cala Albert AdriaLa 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

fell in love with sherry fifteen 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 www.whiskynotes.be



  • Hi Ruben.
    I had the chance to taste this special fino these days. It is great! Has an almost “winey” touch. Very delicate. Very elegant. I keep my fingers crossed, that you’ll also have the chance to taste it soon 🙂

    • SherryNotes

      Actually I had it in my hands (El Corte Inglés on Sol, Madrid) but I was travelling with carry-on luggage so I had to put the bottle back on the shelf. Some other time perhaps.

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