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Iberica creates special En Rama menu

Gonzålez Byass may have sold out of its 175th anniversary limited release Tio Pepe “En Rama” through The Wine Society within hours, but London restaurant Iberica is offering Sherry fans the chance try this turbo-charged, lightly filtered fino as part of a specially created tasting menu.

The full £80 menu takes in six different Sherries from the Gonzålez Byass range, matched with 14 different tapas dishes.

Individual sections of the menu are also available from £15, with the En Rama menu priced at £27 while stocks last.

Created by Iberica’s head chef Santiago Guerrero and Michelin-starred executive chef Nacho Manzana, the dishes venture far beyond the standard formula of jamon iberico and croquetas.

The En Rama menu takes in almonds with mojama, anchovies with fresh sardine skin and crispy red mullet with liver alioli. Further down, the Alfonso dry oloroso is paired first with sea urchin, then confit salmon fin with pitu crests.

A few cases of En Rama have also been made available on a strictly allocated basis to a select group of London restaurants, including Bar Pepito (Gonzålez Byass’ joint project with Camino), Barrafina, Fino, Pinchito, Patterson’s and Hakkasan. Prestige off-trade accounts such as Harvey Nichols, Lea & Sandeman and Fortum & Mason have also received limited supplies.

In recognition of the long-standing relationship between the UK and the Sherry trade, including the historical link with the Byass family, En Rama has been made available exclusively to this market.

“We don’t want to cannibalise sales of Tio Pepe, it’s really important that the people selling it can talk to their customers about the difference and how to drink it,” explained Victoria Gonzålez-Gordon, international marketing manager for Gonzålez Byass.

“In principle it’s just a one-off,” said Martin Skelton, managing director for Gonzålez Byass UK. However, he added: “We’ve had a lot of independent specialists wanting to get behind this. If it’s successful and we get positive feedback then we’ll do it again.”

Gabriel Savage, 15.06.2010

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