Aged for 3 years in sherry casks, firstly under a film of yeast known as flor. It develops bready/brioche notes and is then exposed to oxygen which develops dried fruit and nut flavours.
Fresh, roasted almonds, walnuts and toasted oak. The taste is nutty and zesty with some subtle toffee and light herbal notes. This is blended with Pedro Ximenez to give it some sweetness.
Barbadillo has been making sherry since 1827. The solera system in which this Amontillado is aged has 12,667 sherry butts.