Spain is beloved for wine, sherry, and bullfighting. However, other Spanish spirits, from rum and vermouth to liqueur and few others in between, are being noticed around the world.
Spain is legendary for producing sherry, which is aged using the solera process. It is a complex system of maturation using a large number of casks and fractional blending. The end product is a blend of age statements, with the average age gradually increasing as the process continues over many years.
Spanish Rum in your Cocktails
This rich history has influenced how rum has long been made in the Iberian nation. “The unique accents often provided by sherry or Madeira casks are hallmarks of Spanish rum,” according to Allen Katz, Director of Mixology and Spirits Education at Southern Glazer’s Wine & Spirits, New York.
These flavor characteristics make Spanish rum easy to blend in many types of drinks. So Spanish rums are both a bartender’s and home cocktail enthusiast’s top choice for many classic cocktails: think the Dark and Stormy or just a simple, delicious rum and coke.
It's Vermut O’Clock Somewhere
Vermouth (“Vermut” in Spanish) is a fortified wine that Spaniards enjoy either as an aperitif before a meal or as an alcoholic complement to their renowned tapas. Traditionally, there is a name for the time of day when it is best savored: "la hora del vermut," which means "vermouth o'clock" and occurs just before lunch. Sipping a glass of vermouth is a distinctively Spanish experience. Encourage your customers to enjoy a bottle or glass of Vermut, and drink like a Spaniard!
From Medicine to Mixed Drinks
Liqueurs have a long and interesting history in Spain, as with the rest of Europe. Many were developed as herbal medicines in monasteries by monks. Those herbal concoctions were often enjoyed for personal use as well. However, most liqueurs were created in family kitchens using herbs that were immediately available to them. Every family had their own personal recipe that was passed down through the years. Because of the different varieties of local plants available from one region to another, there is now a wide array of liqueurs to explore and enjoy from Spain, whether neat, over ice or in a cocktail.
