€521,21 — Sold Out
This is possibly the most difficult to obtain among the Cigars Club of our House and that is precisely because what we are looking for is «the balance within the balance». In other words, it has to accompany the most intense Dominican and Nicaraguan cigars and, at the same time, medium strength cigars. All this without ceasing to be a distillate of different degrees within a very homogeneous Solera.
José Antonio Zarzana - Viticulturist
Variety: 100% Pedro Ximénez
Alcoholic Grade: 45.17%
Capacity: 70 cl.
Presentation: Individual Oak Case
Distilled from 100% Pedro Ximénez sunny grape wines, with a yield close to 90 liters of Brandy per ton of fresh grape. Authentic certified raisin wine is distilled in order to obtain “Fine Holandas de Alquitara”, capable of providing a “Brandy distilled from wine” with organoleptic characteristics different from those of any other distillate.
Until this Solera was founded in 1948, no viticulturist dedicated to Pedro Ximénez had done anything similar, and even today our procedures are the only ones of their type known in Spain. After distillation, this product spends 12 years in 750-liter chestnut barrels and another 12 years in 250-liter American oak barrels. Once the precise quality for the Fortaleza Nº2 cigars has been selected, one more year passes unifying the set obtained. The sum of the aging periods makes the average age of each bag not less than 25 years.
This is a specific selection for medium intensity cigars, therefore they are not chosen barrels that maintain a regularity with the rest of the Solera, but rather those that have organoleptic characteristics that are markedly suitable for the cigars they should accompany.
VISUAL: At sight the tone is intense amber. In fact, it is apparently darker than Cigars Club Nº1, which is logical because it is a distillate with much more oxidation and consequently, the greenish iridescence of the edges that it presents are of a more marked hue.
OLFATIVE: In the olfactory phase the aromatic intensity is moderate: raisins and dried plums. The alcoholic perception is remarkable, initially high although little by little balanced with the gradual oxygenation of the glass. The alcoholic graduation is higher than what is perceived. Wood present and prolonged.
TASTE: On the palate it is specific and with very marked wood features without losing its balance. The notes of P.X. they do not stand out from the distillate. The retro-nasal phase is intense and very long, with a very prolonged aftertaste intensity. It has a natural tendency to notes of vanilla that make the last two-thirds smoke very pleasant.
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