Mantequilla il Giardino
Cultured butter built around sun-dried tomato and fresh basil, the dried fruit concentrating an umami the fresh version could never reach.
Melaza de Humo
Chipotle chiles smoked seventy-two hours over pecan, oak and mesquite, then cooked down in cane sugar until the jar reads smoke first, sweet second, heat last.
Náiades 2022
100+ year-old Verdejo, hand-harvested, barrel-fermented and aged 9 months on its lees.
Nora da Neve 2023
Old-vine Albariño fermented in French oak and aged 7 months with bâtonnage.
Nora da Neve Magnum 2022
Old-vine Albariño fermented in French oak and aged 7 months with bâtonnage.
Notte di Modena
The house's flagship dark balsamic, aged well beyond what PGI requires - Trebbiano and Lambrusco Grasparossa, cooked over open fire, refined up to eight years in oak and cherry.
Nubes de la Mancha
Rich Manchego cream freeze-dried into feather-light, nutty and intensely savoury clouds.
Nubes Del Reggiano
Rich Parmesan cream freeze-dried into feather-light, intensely savoury clouds.
Pedro Ximénez 1730 VORS
100% Pedro Ximénez, sun-dried and oxidatively aged for a minimum of 30 years in American oak.
Penumbra de Café
Marcona almonds roasted and coated in a coffee-threaded caramel shell, the same technique behind garrapiñadas and praliné, with espresso running straight through the brittle coat.
Perlas Secas
Salt-cured capers freeze-dried under vacuum, the water gone but the mustard-floral brine concentrated many times over into a crisp, shattering pearl.
Puerta Vieja de Oriente
DOP Lodosa piquillo peppers, wood-roasted and hand-peeled, folded into a warm-spiced chutney where lime and balsamic keep the sweetness honest.
Raúl Boo Godello 2023
100% Godello, fermented in French oak and aged 6 months on lees with bâtonnage.
San Juan 2019
155-year-old ungrafted Tinto Fino, hand-harvested and aged 19 months in French oak.
Sel du Ponant
Hand-harvested from Atlantic clay basins using a method unchanged for centuries - no pumps, no additives, just sun, wind, and patience.
Sombra de Encina
Cerdo ibérico raised on acorns through the montanera, aged at least three years in secadero and bodega, sliced paper-thin until the fat melts at body temperature.
Valdegatiles 2017
130-year-old ungrafted Tinto Fino from deep clay soils, hand-harvested and aged 19 months in French oak.
Valdegatiles 2018
130-year-old ungrafted Tinto Fino from deep clay soils, hand-harvested and aged 19 months in French oak.
Valdegatiles 2019
130-year-old ungrafted Tinto Fino from deep clay soils, hand-harvested and aged 19 months in French oak.
Vermut Álvaro Domecq
Oloroso, Palomino and Pedro Ximénez with aromatic botanicals and a smooth, persistent finish.