Alba Liquída
Picked early and pressed cold the same day, Sierra Mágina's mountain Picual at its most vivid: intense, grassy, and alive with the bitterness that only young oil carries.
Brasa Americana
Tomato and onion, smoked twice over with chipotle and oak paprika, sweetened with cane sugar and honey: barbecue sauce read through a Spanish-Mexican kitchen.
Brétema de Wagyu
Wagyu beef, air-cured the Castilian way cecina has always been made, sliced gossamer-thin so the marbling dissolves the moment it hits the tongue.
Catedral do Guinda
Slow-cooked cherry preserve layered with Pedro Ximénez richness and warm tonka spice.
Cenit Godello Viñas Viejas 2021
80-year-old vines, 15 days on skins and 8 months in used French oak.
Cenit Pago de Las Salinas 2020
120-year-old Tempranillo, hand-harvested and aged 22 months in French oak.
Contradicciónes
Slow-cooked tomato confit crossed with Basque piparra peppers folded in late, so the pickle-bright lift survives the cook and cuts through the sweetness.
Eco del Rebaño
Raw milk from one Manchega herd, pressed under master cheesemaker Carlos Molina and rested four months: buttery, lactic, and unmistakably La Mancha.
El Lomo Fino
The fattier cabecero cut of the Ibérico loin, hand-rubbed with pimentón and dry-aged until it's softer and juicier than standard lomo.
El Lomo Mayor
The leaner rear-loin cut, cured longer with sea salt and pimentón until it holds a firm, architectural line, built for the board rather than the melt.
El Vicio Noble
Duck foie gras cured with a trinity of brandy, whisky and sweet wine, the Colección 1888 flagship, silken and melting with a black pepper counterweight.
Gran Duque de Veragua Gran Reserva
95% Airén and 5% Palomino, aged for around 30 years in American oak through the traditional solera system.
La Barrica
Cultured butter marbled with balsamic of Modena, reduced to syrup so it folds in without breaking the emulsion, and rounded out with honey.
La Cabra Quemada
Goat milk reduced slowly for four to six hours into a dark-amber caramel, carrying more tang and depth than dulce de leche ever could.
La Colmena
Cultured butter folded with honey and vanilla, kept honest by sea salt so it stays a butter first and a sweet spread second.
La Cura Seca
Seasoned Iberian pork freeze-dried into crisp, intensely savoury pieces with deep cured flavour.
La Lluvia Echa Raíces
Whole baby carrots pickled bright rather than sour, with cardamom and thyme threading a green-aromatic warmth through the crunch.
La Mala 2019
140-year-old ungrafted Tinto Fino, hand-harvested and aged 19 months in French oak.
La Mimosa 1925
Orange juice and reduced demi-sec cava, sharpened with raspberry and orange peel: the 1925 Ritz cocktail, turned into something you spread on toast.
La Roza 2019
180-year-old ungrafted Tinto Fino, hand-harvested and aged 19 months in French oak.
La ventana del Huerto
Green apple reduced slow with brown sugar and vinegar, layered with cardamom, clove and a brandied finish: a chutney that still tastes like the apple it started as.
Llanos del Almendro 2018
150-year-old ungrafted Tinto Fino, hand-harvested and aged 19 months in French oak.
Llanos del Almendro 2019
150-year-old ungrafted Tinto Fino, hand-harvested and aged 19 months in French oak.
Los Latidos
Silky Arabica coffee flan layered with caramel sweetness and a clean roasted finish.