González Byass is one of Spain's best known Sherry bodegas. It is most widely known for its flagship brand Tío Pepe, although it produces a full range of Fino, Manzanilla, Oloroso, Amontillado and Pedro Ximénez sherries. González Byass was founded in 1835 by Manuel María González Angel and Robert Blake Byass. The González family were responsible for installing Spain's first electricity and running water at the plant, and have been involved in various other winemaking-based innovations across the country. Today, the company has expanded to include 14 wineries producing hundreds of different wines and spirits from Spain, Chile and Mexico.

Nutty and candied-like, the Hartley & Gibson Amontillado is a good choice for after dinner sipping as well as cooking in the kitchen. This item is available for Gift Wrap.

Hartley & Gibson Fino Very Dry Sherry. Flaxen pale to gossamer golden; very dry to dry; almond-reminiscent bouquet; delicate and light, but fully satisfying. Pale straw color, very dry, light, and very elegant. This sherry is ready to be enjoyed. In 1996 Impact Databank Review and Forecast ranked HARTLEY & GIBSON’S as the 2nd largest selling brand of imported Sherries in the U.S. The brand is enjoyed by many Sherry aficionados, and has received numerous outstanding reviews from well known wine writers.

Bright amber with golden hints, this complex Amontillado shows intense smoky wood and nutty aromas. It's dry and elegant on the palate, with a long, spicy aftertaste. Aged in Jerez de la Frontera, it pays tribute to Emilio Lustau's Air Force wing (Escuadrilla in Spanish).

This traditional wine from Lustau is made in the Cream style. It’s dark and pretty, with PX-ish prune and caramel aromas. It’s not as thick as Pedro Ximénez, and thus isn’t syrupy. But it’s certainly rich and full of cookie, molasses, maple and brown sugar flavors. For anyone who likes a sweet Sherry that’s balanced, this is a good place to go.

It all begins with Alvear’s award-winning dry and sweet wines of Montilla. These are made exclusively with the Pedro Ximenez grape, giving the wine—and thus the vinegars—tremendous depth of flavor. Then, the special flor (yeast) of the Alvear cellars plus careful solera barrel aging develop the wine into elegant, versatile sweet and dry vinegars.