La Copa Reserva is long-aged vermouth in the reference class, nothing less.
We can thank declining sherry sales for the creation, as González Byass – via his own, old recipe from the 19th century – has used the stock of better, well-aged oloroso sherry and a little pedro ximénez. Forced innovation rarely brings anything good, but genius like this should not be excused.
While normal vermouth consists of a diluted base wine to which is added an alcoholic extract of spices and herbs (or worse: a bad extract), la Copa Reserva uses only premium ingredients and no added alcohol. One can only wonder that the price for this high end vermouth is not higher.
La Copa Reserva becomes vermouth through an extra year of aging in olorosofades of sherries with cloves, orange, cinnamon, nutmeg, sar, Chinese bark and a hint of wormwood.
This mahogany colored vermouth offers aromas of ‘warm’ spices that are tastefully matched with the depth of the wine, while bitter orange, Chinese bark and wormwood provide the bitter edge that adds springiness and keeps the senses and brain stimulated. Here there is great intensity but perfect balance, as the complexity from the sherry seems intact and a captivating sweetness rounds it off.
About ten years of aging from grape to ready-to-sell vermouth does not deny itself…
Enjoyed for thoughtful moments, for hipster get-togethers, so you can stylishly enjoy the space in the sun.
Served at the temperature that best suits one’s preferences.
We like it well chilled ourselves – preferably with ice cubes and, if possible, a few slices of blood orange. And of course it can also optimize a negroni.
