Gonzalez Byass

cgarcia@gonzalezbyass.es

WWW www.gonzalezbyass.com

Address

C/ MAUEL MARÍA GONZÁLEZ 12

11403 Jerez de la Frontera Cádiz

Spain

Tel +34 956 357 016

Fax +34 916 612 124

González Byass is a family business founded in 1835 and dedicated to the production of Sherry and Jerez Brandy. Such famous brands as Tio Pepe, Noé and Apóstoles or Lepanto Brandy de Jerez Solera Gran Reserva have made González Byass one of the leading bodegas in the world.

Lepanto Solera Gran Reserva

The base wine for the distillation of Lepanto is 100% Palomino Fino, the classic white grape of Jerez, which is also used to produce Tio Pepe. All the grapes used come from vineyards owned by González Byass located in Jerez Superior, the best production area of the entire district.

DOUBLE DISTILLED IN JEREZ POT STILLS
The historic González Byass Bodega Los Arcos is the location of our Charentais style stills in which the base wine is distilled to produce the holandas. Lepanto is aged in our quiet bodegas in Jerez in American oak butts which have previously contained Sherry. We use the same system of criaderas and soleras as we do for Sherry which involves a systematic and regular blending of the younger spirits with the older ones to obtain a quality and flavour profile which can be maintained constant over long periods of time.

Luís Trillo, master brandy distiller at González Byass, is convinced that the love and attention to detail lavished on the production of our brandies can easily be discerned in the quality of Lepanto.

Tasting notes

Elegant mahogany colour with glints of old gold. Aromas of noble oak and Oloroso Sherry. Gentle sweetness and warmth on the palate with a balanced bitterness and slightly balsamic finish.

Lepanto Solera Gran Reserva is aged for over 12 years in American oak butts. It spends 9 years in butts which have aged Tio Pepe followed by 3 years in butts which have aged the 30 year old Oloroso Matúsalem VORS.

Serving suggestions

Lepanto is an excellent digestive, a noble and natural brandy which is perfect for enjoying on its own, in a leisurely manner, savouring the complexity of the aromas in every glass. But we would also invite you to try it in other ways for that unique experience:
Chill Lepanto to 5ᴼ and see how the alcohol is less obvious and opens up a new world of matching brandy with cheese. Experiment with the delightful aromas they have in common and try some of the following recommendations:

Lepanto Solera Gran Reserva with blue cheese such as Stilton or Roquefort: on the one hand, the intense salty flavour of the cheese will be heightened by the influence of the Tio Pepe butts, and on the other hand it will be balanced perfectly by the soft and slightly sweet aromas which emanate from the brandy’s finishing in sweet Oloroso butts.
Lepanto OV with fresh goat’s cheese: the spicy dried fruit and nuts aromas of Lepanto OV create a contrast with the creaminess of the cheese which also acts as a palate cleanser.
Lepanto PX with half cured Gouda: this combination works perfectly as the tang of the cheese is balanced by the toffee notes of the brandy, and the flavours linger on for ages.