Three Sherries

Tasting of three Sherries.

Bodegas Yuste Aurora Manzanilla had orange, raisin and salt. There was some sharpness.

Jose Luis Gonzalez Obregon Fino El Puerto de Santa Maria had almond, orange, decayed grass and salt. This tasted similar to Manzanilla, but had more roundness.

Luster East India Solera Sherry is sweetened Oloroso, so I guess it's Cream.
This was the most approachable to me. Raisin, caramel, coffee, walnut.

Fino and Manzanilla are technically the same. They are made in a same way, but come from different locations. They both had a balance of fruit and savoriness.

Fino and Manzanilla Sherries are made with biological ageing, in which wine is aged with the thick layer of yeast called flor on its surface.
Flor gives the unique flavors of tanginess or saltiness, and protects the wine from oxidation. Without the flor, wine loses freshness quickly so it is better to be consumed as soon as possible after bottling.

However, I find Sherry quite interesting but not a kind of drink l can drink a lot; therefore, JC created a cocktail from these Sherries.

He used a recipe from Bar Radio Cocktail Book, and arranged it.

I tasted more Campari than Sherry, but good cocktail. Then we had olives with this, and they were great together! The fruitiness of the cocktail and the salt in olives integrated well and became very smooth.

If you ever want to try, here's the recipe:

A dash of Angostura bitters
A bar spoon of Demerara syrup
A bar spoon of Dry Curacao
1 oz Fino Sherry
1/2 oz Manzanilla
1/4 oz Campari
1/4 oz Cream Sherry

Simply stir with ice. Enjoy!