Valdespino Aperitifs: The art of maceration.

Old recipes, original labels, and above all, aged wines from the most exclusive oloroso soleras of Valdespino. These are the unique ingredients that make up VALDESPINO APERITIFS, a range of high-expression aperitifs just launched on the market by the José Estévez winery group.

VALDESPINO APERITIFS consists of a VERMOUTH and a QUINA, aiming to revive and update centuries-old traditions and methods of the house, such as the production of beverages through maceration in Sherry wine with botanicals, spices, and citrus fruits. Although the maceration of different ingredients in wine is an ancient practice with references dating back to even Hippocrates (ancient Greece, 5th century BC), it was during the 18th century that the term “vermut” began to be popularized in Italy to refer to flavored wines, usually consumed before a meal to stimulate the appetite. Vermouth, vermú, vermouth… these are different terms for the same beverage, which in Spain is closely associated with tapas and its “social moment,” to the extent that there are cities – like Madrid – where it’s common to hear the expression “salir a tomar el vermú” regardless of whether one intends to consume this aperitif or not. Thus, the term “vermú” has come to represent the act of going out for a drink with family or friends before having lunch.

By the late 19th century, VALDESPINO was already producing aperitifs, but it was in the 1920s and 1930s that this practice gained ground. In the winery’s historical catalog, terms like “quinated wines,” “tonics,” “fortifying tonics,” “vermouth,” were commonly used to refer to wines macerated with extracts of bitter roots, fruits, and various botanicals. These beverages achieved notable success in their commercialization, both in the Spanish market and for export. In fact, VALDESPINO, in collaboration with its partner Jack Poust, even launched a vermouth called TOMBOE in the United States in the 1960s, specially targeted at a young audience and flavored with orange. At the same time, during this period, VALDESPINO also gained relevance in the United Kingdom and the British Empire with wines macerated in “cinchona calisaya,” a bitter root whose bark, quina, is the basis for quinine, an effective extract in the prevention of tropical diseases like malaria.

VALDESPINO has always produced vermouths and quinas using Sherry wine, a tradition that was not interrupted when the Estévez family acquired the winery in 1999. They continued to macerate various botanicals, natural extracts, and citrus fruits in small productions and batches primarily intended for their own consumption.

Now, the launch of the VALDESPINO APERITIFS range marks a milestone for the house in its commitment to preserving and maintaining its great legacy. Even in its presentation, it brings back vintage labels based on proposals that once existed in the winery’s catalog. In this regard, the art deco label of the “Tónico para Enfermos” (Tonic for the Sick), which is over 100 years old, was selected as the reference from which the new labels for the vermouth and quina in the range have been designed.

Traditional formulas, historical labels… and of course, wines from the foundational soleras to complete this new product range. VERMOUTH VALDESPINO is made from a blend of aged Oloroso and Moscatel from Valdespino’s soleras, which gives it an elegant citrus note. For its production, a hydroalcoholic maceration is carried out using bitter extracts from plants of the Artemisia genus, coriander, elderflower, gentian, and quassia, along with chamomile flower, aromatic clove, cinnamon, dried Andalusian orange, and juniper berries. The final blend is aged in casks that previously contained Valdespino’s olorosos, imparting a depth and intensity of aromas perfectly integrated into this vermouth. It is a complex aperitif with a distinctive identity that delicately balances the bitterness of the aged Oloroso with the sweetness contributed by the Moscatel, also sourced from the winery’s soleras. The end result is a vermouth with an elegant bitterness, spiciness, slight sweetness, and citrus notes that give it a unique flavor. VERMOUTH VALDESPINO pairs perfectly with appetizers such as nuts, olives, pickles, and canned fish (anchovies, mussels). It is recommended to serve it in a lowball glass with ice and a slice of any citrus fruit.

On the other hand, QUINA VALDESPINO – a product that is considered a challenge to reintroduce to the market after years of obscurity – is the result of a blend of aged Olorosos and Pedro Ximénez from the iconic soleras of EL CANDADO. Its production involves maceration of cinchona bark (quina) with gentian root, natural licorice extract, and nutmeg, along with a selection of dried citrus fruits like grapefruit and Andalusian orange. The result is a complex and elegant aperitif with a bitter note that makes it very refreshing. The Pedro Ximénez also contributes a characteristic hint of dried fruit (sultanas, dried figs, dates) that adds depth to the uniqueness of this quinated wine. It stands out for its spicy finish, with hints of clove, nutmeg, cinnamon, and vanilla, slightly sweet with clear memories of its long aging in casks previously filled with Jerez Oloroso. QUINA VALDESPINO is perfect for both individual consumption, served in a lowball glass with ice, a cinnamon stick, and an orange slice, accompanying simple snacks like potato chips or pickles, or as an ingredient in high-end cocktails (such as the classic old fashioned based on rum, for example).