El Vicio Noble
foie gras de pato
◆ In House

El Vicio Noble

Colección 1888 Duck Foie Gras
€69.90
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.
1
Origin España
Producer Zales & Rego
Volume 255 g
Appearance

Deep amber-pink, silken, glossy with discernible fat veining; near-translucent at the edges

Aroma

Sweet liver, brandy oak, whisky-smoke, sweet-wine honey, black pepper

Taste · Primary

Buttery liver-fat melt, brandy depth, sweet-wine roundness

Taste · Secondary

Whisky-smoke, oak, dried fruit, leather, black pepper structure

Texture

Silken, melts at body temperature, palate-coating

Finish

Long, rich-sweet-smoky, with a sustained pepper-clean close

Brétema de Wagyu
FROM OUR TABLEBrétema de WagyuWagyu Cecina, Castilian Air-Cure
La Mimosa 1925
FROM OUR TABLELa Mimosa 1925Orange & Cava Marmalade

Foie gras is the apex of the European preserved-luxury tradition. The flagship of the Colección 1888, The Noble Vice is duck foie gras with sea salt, sugar, brandy, whisky, sweet wine and black pepper.

The trinity of spirits is the structural signature: brandy delivers the depth and caramel oak, whisky adds the smoky-cereal complexity that traditional Cognac-only preparations cannot supply, and sweet wine carries the rounded sweetness that balances the liver fat. Black pepper is the structural counter-weight, without it the preparation slides into pure richness. Cured at low temperature and rested for slow flavour development, the result is a foie with the silken, melting texture of properly aged liver.

laboratorio antiguo
The Producer

Zales & Rego - Alcorcón, Madrid

The line starts in a botica in Mondoñedo, Galicia, where remedies, conserves and spices once shared the same shelf. Alonzo Rego carried the trade to Cádiz in 1776, then across the Atlantic to Veracruz in 1795. In 1888, Don Ismael Rego y Salcedo gave the house its formal name. Seven generations later, Zales & Rego returns to the old world, composing and selecting from a workshop in Alcorcón, Madrid: compose, select, preserve the excellent.
Founded 1888
Generations Seven, documented in archive
Workshop Alcorcón, Madrid
Philosophy Compose. Select. Preserve the Excellent.
The Process

Three spirits, one structural trinity.

Duck foie gras cures at low temperature with sea salt, sugar and black pepper, but the defining move is the trinity of spirits: brandy for depth and caramel oak, whisky for a smoky-cereal complexity a Cognac-only preparation can't reach, and sweet wine to round out the liver's richness. Black pepper holds the whole thing back from sliding into pure sweetness. A slow rest afterward lets the flavours settle into something silken.
Liver Duck foie gras, 98%
Spirits Brandy, whisky, sweet wine
Cure Low temperature, slow rest
Collection Colección 1888 flagship

“One spirit gives you depth. Three give you a structure.”

Zales & Rego · España