It’s fleshy, with a round and velvety texture and a long, vibrant finish. Unfortified again, the nose throws hints of caramel, orange rind and toasted almonds. The palate is mellow and super-complex, with lively freshness and complex flavours of quince, bitter orange and loads of brown spice and tobacco notes. The finish is long and iodine-rich. Perfect to drink on its own or sensational with almonds, charcuterie and very mature cheese.

It is a lovely, driven, spicy, nutty and smoky Amontillado with a generous, pulpy, glycerol-rich personality and a complex finish that has a twist of quinine and bitter coffee.

Don PX grapes are the speciality of Toro Albalá and each is treated exclusively, from harvest to desiccation. It is this total control process that gives the wines their unique character and their creator strives to excite the wine taster with each one. The Toro Albalá winery began in the heart of Southern Cordoba in 1922, which is famous for its wine region Montilla-Moriles. Toro Albala winery has received awards in recognition of its constancy in the world of viticulture. Patience bears sweet fruit, something which winemaker and enologist Antonio Sánchez knows well, having dedicated all his life to this and for whom the Pedro Ximénez grapes are as if they were his own offspring, grown under the best conditions to ensure sufficient character and to be a part of the most wonderful dinner gatherings. This project has spanned many years, generations in fact.

15%ABV. Toro Albalá's Eléctrico solera produces a superb, complex and powerful Fino with vivid aromas and flavours of green apple, lemon peel, grilled almond, and iodine. One of the keys to understanding this wine is that it has not been fortified, i.e., it only has the natural alcohol from its primary fermentation. This makes for a particularly pure and vinous expression of Fino. It’s also made from 100% Pedro Ximénez grapes, which brings texture and depth. This offers an invitingly layered mid-palate and a round finish that sets it apart from Jerezano Fino and Manzanilla. However, there is still plenty of that bright, chalky crackle—so distinctive of the Fino style and the local chalky soils. The freshness is, well, electrico! As always, this is an absolute bargain.

After a minimum of 25 years in barrel, vintages are selected for release only when they have attained classic hallmarks of aged Pedro Ximenez: a black mahogany colour and a sweetly radiant nose. Saturated with all kinds of evocative smoke, raisin, and savoury aromas. The palate is full of dark chocolate, roasted coffee beans, rum, fruitcake and Turkish coffee thats fresh acidity that hems in the wines shape and freshness.

This early release wine is not barrel aged or blended, it is a pure, fresh, grapey example of Pedro and captures all the tanginess of the style before rancio sets in. The palate shows concentrated toffee, caramel and dried fruit notes and the finish is warm and lingering.

Bottled unfiltered with an average of 25 years, it opens with an intense with tobacco leaves, walnut and hazelnut underpinned by pepper and clove spice and notes of orange peel. The palate is dry with citrus peel and roasted nuts joined by super-fine, moreish savoury texture. It finishes with salty and intense close. It deserves the best jamón you can get your hands on.