February 11, 2024 - Some say only 36.0% alcohol volume. Elaborated by Sánchez Romate. Same system of criaderas and soleras as most of their pairs on this occasion of wines Oloroso and Pedro Ximénez. The grapes used in this production are palomino, airén and Pedro Ximénez. Always aged in American oak barrels. Alcohol burns and cleanses the nose. The rest are aromas of wood and nuts. Vinous texture on the palate with notes of dried grapes and prunes. An aftertaste between sweet and alcohol ready to be burnt. The winery itself recommends it to be drunk in mixture with soda.
Dicen que un 36.0% de volumen alcohólico. Elaborado por Sánchez Romate. Mismo sistema de criaderas y soleras que la mayoría de sus pares en esta ocasión de vinos Oloroso y Pedro Ximénez. Las uvas empleadas en esta elaboración son palomino, airén y Pedro Ximénez. Envejecido siempre en barricas de roble americano. El alcohol quema y limpia en nariz. El resto son aromas a maderas y frutos secos. Textura vinosa al paladar con notas a uvas y a ciruelas pasas. Un regusto entre dulce y de alcohol de quemar. La propia bodega lo recomienda para ser bebido en mezcla con soda.
January 3, 2022 - Very impressive Spanish brandy. Deep, complex, rich, nuts and raisins, toffee and vanilla. Just what you want from it. Lovely. A benchmark example. Don’t expect cognac, it isn’t. A wholly different, and, going by many of the other comments on it, misunderstood drink
April 1, 2021 - Molasses, burnt caramel and valerian on the nose. Valerian extract, molasses and caramel on the palate, syrupy. I guess it’s the valerian note that arose the ire of “sweetstuff” below. And honestly I concur, am amused by the entirely appropriate medicinal metaphor of "St. Bernard in the alpine passes for reviving the half-frozen" and don’t really see the point of this product. Yet the offer came with nice brandy glasses, so I am glad I bought it, but certainly won’t again. I am now going to open its big brother, hoping for more success.
January 8, 2017 - By the glass at Jose Pizzaro, London.
Oak used here to give a more mellow, chocholate/charamel feel to the brandy as the outright ones ( like the Carlos I we tried along) are too sharp. Still quite a bit of alcohol on the nose and felt as if they heated the brandy up. Not an interesting one to be honest. low 80s if we had to rate
November 24, 2016 - I did not care for this at all. In your face caramel, more like a liqueur than a brandy. No finesse to speak of. It was OK just for a sip or two, then I got tired of it. A waste of money to get a whole bottle, sample before you buy.
April 12, 2016 - Loads of caramel and coffee. Very good length.
February 11, 2016 - Tasted from a just opened bottle. Just slightly sweet, nevertheless opulent, full bodied and very Long. Loads of dried fruits, a beautiful sherry note, burned sugar and just a hint of caramel. 42% alcohol gives it the right Punch. Great Brandy.
November 5, 2015 - Sorry, Sr. Romate, but this brandy, which seems more low-end Pedro Xismenez Arrope than anything else, is dominated by an unbalanced bitterness and awful energetic heat that makes it a pleasure to spit. Could have been enjoyable, better put together and better balanced, but I'll pass. I have tried to warm up to it on several occasions, but without luck. Might be good to have with you if you were a St. Bernard in the alpine passes for reviving the half-frozen, but for those with more normal core temperatures, it would be good to give it a miss.
February 25, 2015 - smells like a sweet oloroso, molasses, caramel, some nuts
full body, almost feels like it's going to be cloying
Raisins, dates
Fiery, not super smooth
LOvely sherried finish - walnuts, vanilla
Very long, touch peppery, dry finish leaves you wanting another sip
Enjoyable
October 23, 2012 - Nose: It's warm, rich, and rather dense. It has a definite spirity quality to it, but is more along the lines of sherry wine. There's a tremendous amount of grape, thick brown sugar, some plum and concentrated date juice. Very cooked, nearly burned raisins. There's some allspice and licorice in it. In the whirlpool of aromas, a note of slightly bitter orange extract emerged. Reminiscent, too, of a thick muscat dessert wine.
Palate: Medium body and a little sweet from the mid-to-tail end. Oh so syrupy in feel and taste. Condensed port wine and more muscat. Grape and luscious raisin clusters baked in a honeyed caramel. Spices and sweetness similar to mince pie filling.
Finish: The wine base, though truly thick and sweet, shines through. It's more on the fruit and fruit cake. It would be just as satisfying to lick it off your fingers. If you like Iberian dessert wines, you'll love this. A bit straightforward in profile, it's rich and big and sweet. The knock is that the finish reminded me a little of Manischewitz wine for the sweetness and sugar thread. All the same, it's B+/A- (89/90).