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Lepanto Pedro Ximenez Solera Gran Reserva Brandy De Jerez
Distillation:
Lepanto boasts its uniqueness as the only Brandy de Jerez entirely distilled in Jerez, derived from the Palomino grape variety. It employs only the cream of the Palomino musts, primarily extracted from the pneumatic Wilmes presses. The must undergoes a rigorous double-distillation in two Charentais pot stills situated in the Los Arcos cellar of González Byass in Jerez - a distinction making it Jerez's sole brandy distillation. The eminent master distiller, Luis Trillo, carefully chooses the core of the distilled spirit, eliminating both the heads and tails. This central portion, referred to as Holanda, represents the pinnacle of purity and quality, radiating fragrances reminiscent of pear, pineapple, and banana due to the meticulous alcoholic fermentation of Palomino wines.
Aging:
Lepanto's Holanda matures in 600-liter American oak barrels, which previously contained sherry, adhering to Jerez's exclusive Solera system. Specifically, for Lepanto PX (Pedro Ximenez), the spirit ages 12 years in barrels that once housed Tio Pepe, followed by an additional 3-year maturation in barrels that nurtured 30-year-old Pedro Ximenez Noé. Consequently, the brandy undergoes an average maturation of 15 years, earning it the esteemed Solera Gran Reserva title.
Master Blender's Notes:
Lepanto PX's affinity with old Pedro Ximenez barrels is unmistakably evident. The brandy exhibits a dark amber shade tinged with mahogany. Its aroma is a captivating blend of rich raisin, fig, and oak undertones, a testament to its time in the cask. The palate is greeted with elegance, characterized by a smooth texture and the inherent sweetness of Pedro Ximenez.
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