THE PRODUCER

  • BODEGAS BARON

    Finding the right sherry producer was essential to us. The quality of their wine and casks will have a very significant impact upon our Single Malt Whisky, and we wanted to build a lasting relationship with like-minded people.

    Bodegas Baron is a family owned bodega in Sanlúcar de Barrameda. Founded in 1631, they have a thoroughly modern approach in what is a very traditional region, a value shared with the Port of Leith Distillery.

    However, it was after tasting our way through their treasure trove warehouse, tucked away in the centre of the town, that we knew we had found a life-long partner for our whisky.

    Fresh, complex and with a remarkable intensity of flavour, it took all of our self-control not to include their jaw-dropping Manzanilla, delicate Fino and beguiling Pedro-Ximenez in our launch.

  • Facade of Bodegas Barón building with ornate blue and white design, arched windows, and cloudy sky above.

    BODEGAS BARON

  • Vineyard with barren grapevines on a sunny day

    BARRIO SOILS

  • Cluster of green grapes hanging from a vine with leaves.

    THE GRAPES

  • Person harvesting grapes in a vineyard wearing a straw hat and light-colored shirt.

    HARVESTING

  • Farm workers using small tractor to transport grape harvest in vineyard.

    HARVESTING

  • Exterior view of a white industrial-style building with arched doors and windows under a cloudy sky.

    THE WINERY

  • Wooden barrel labeled 'Oloroso' with various numbers and markings, surrounded by other barrels in wine cellar.

    SOLERA SYSTEM

  • Rows of wooden barrels in a dimly lit warehouse or cellar.

    CASK SEASONING

  • Founders and cask partners sitting at a table in a room. A laptop, glassware, and papers are on the table.

    THE MEETING ROOM

  • Founders and cask partners standing in front of Bodegas Barón building with entrance showing barrels inside, sign reading 'Casa fundada en 1631.'

    OUR FIRST VISIT

    Description goes here

The Sherry

  • Bottle of Manzanilla sherry on black table with brown background

    The Manzanilla

    Produced in the coastal town of Sanlucar de Barrameda in Spain's sherry triangle. Manzanilla is made in the same style as Fino sherry; bone dry with notes of fresh citrus, nuttiness and doughy flavours that linger on your palate.

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  • A bottle of Oloroso sherry on a bar counter with blurred liquor bottles in the background.

    The Oloroso

    Oloroso is fortified to a strength of 17% to stop the development of flor and exposes the wine to air. This produces a heavier, more structured and complex wine that’s bursting with dried fruits, complex oak and a balanced sweetness with hints of spice.

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  • Pedro Ximénez sherry wine bottle on wooden table with dark background.

    The Pedro Ximénenz

    Pedro Ximénenz (or PX) is a naturally sweet style of sherry and is more like a dessert wine. It has incredibly rich flavours of raisins, figs and prunes, with deep, beguiling aromas of coffee and chocolate on the nose.

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The History

  • Edinburgh’s Port of Leith was once the epicentre of Scotland’s whisky trade.

    Casks of sherry arriving into the harbour would be decanted into locally manufactured bottles. Whisky merchants then bought up the empty casks to store their spirit in the dozens of bonded warehouses that once lined the shore. They soon discovered that it transformed their spirit and a major innovation in whisky production was born on our doorstep.

  • Line art of Sanlúcar de Barrameda architecture on bottle label with sun and birds.

    The palomino grapes for sherry are grown in vineyards in Jerez in the South of Spain. They are fermented like any other wine.

  • Illustrated cityscape featuring architectural elements like churches and buildings, with the name 'Jerez' and text indicating an alcohol content of 17.5% vol.

    The wines are then fortified with grape spirit and matured in 'Solera' warehouses in the towns of Jerez and Sanlúcar de Barrameda.

  • Black and white illustration on a product label featuring Edinburgh buildings, a ship, and barrels labeled 'Edinburgh' and 'Leith.'

    Historically, full casks of sherry were shipped to Leith and then decanted into locally-made bottles. Whisky merchants then used the empty casks to mature their spirit.

  • Black and white illustration of a mountainous landscape with architectural elements like houses and buildings, featuring clouds and water.

    They realised customers came back for the sherry cask-matured whisky. A new tradition in Scotch production was born, and it began in Leith.

 

THE COCKTAILS

  • HOW TO SERVE OLOROSO SHERRY

    Our sherry is a refreshing, dry style of Oloroso, with zingy citrus notes, dried fruit, and a beautiful array of nutty flavours. It’s delicious served at room temperature with a plate of charcuterie, or chilled on a hot summer’s evening.

    Sherry also works incredibly well as a cocktail ingredient, so we teamed up with London-based mixologist Liquid Intellect to create a trio of drinks to suit every season.

  • SHERRY & TONIC

    The Sherry & Tonic is deliciously refreshing, with a beguiling sweet walnut finish.

    30ml Port of Leith Oloroso

    15ml Cocchi Americano

    15ml Plum Sake

    10 Drops Fee Brothers Plum Bitters

    40ml Fever Tree Tonic Water

  • SHERRY CHAUD

    Our mulled sherry recipe is a total game-changer for any winter party. Warm gently and serve straight from the pan.

    45ml Port of Leith Oloroso

    60ml Thistly Cross Cider

    10ml Cocchi Vermouth de Torino

    2.5ml Monin Caramel Syrup

    5ml Fresh Orange

  • SHERRY OLD FASHIONED

    Sherry & whisky love each other, so we mix them together to re-imagine an Old Fashioned.

    30ml Port of Leith Oloroso Sherry

    15ml Monkey Shoulder

    7.5ml Maple Syrup

    10 Drops Black Walnut Bitters

    1.25ml Laphroaig Quarter Cask