Noe Vinum Optimum Rare Signatum PX 30-year-old Sherry / 15.5% / 0.75l

González Byass is a company founded in 1835 in Jerez de la Frontera, Spain, by Manuel María González, initially dealing only with wine trade, although over time and due to rapid development, Manuel decided to also deal with production, in order to ensure the unparalleled high quality of the products offered. He asked for help from his uncle José Ángel, who taught him the secrets of production to the best of his knowledge. Sherry Fino produced by González Byass is today probably the most famous in the world in this category. Another person who strengthened the position of the brand and allowed it to develop even further was Robert Blake Byass, initially the company's agent in England, who convinced Manuel to enter the British market, and after crowning this venture with success, both gentlemen established a partnership.

Currently, the brand has 14 wineries in its portfolio, located not only in Spain, but also in Chile and Mexico, producing not only wines, but also spirits. As a result of the strong emphasis on export and recognition, the company is already present in over 100 countries around the world, where, apart from the number of bottles sold, the most important thing is still respect for tradition and high quality.

Noe Vinum Optimum Rare Signatum PX 30-year-old Sherry / 15.5% / 0.75l

Excellent quality sherry from the Pedro Ximenez grape variety, produced using the traditional method, where fermentation is interrupted by adding high-proof alcohol at the right moment. It matures in American oak barrels for 30 years in the Solera system. On the nose it is very concentrated and rich, harmoniously developing aromas of dried fruit, with accents of sweet spices and coffee beans. On the palate it is dense and strong, although very rounded, well combining flavors of candied orange peel with a touch of honey and coffee notes. The finish is very long and surprisingly fresh, with a spicy accent.

It tastes best served at a temperature of 12-14 degrees. In culinary combinations, it works well with rich chocolate-based desserts with the addition of dried yellow fruit. It also goes well with cream cakes.