Antonio Flores, award-winning master blender at González Byass, selected this release from 96 butts from the Tio Pepe solera.
Flores noted that this year’s saca “was clearly influenced by the weather during the growing season. A very mild, and extremely dry, winter meant that the flor (the yeast covering that protects fino from oxidation) was very active during the colder months.”
The annual spring selection is made when the Flor is at its thickest giving Tio Pepe En Rama its distinctive intensity and freshness.
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