Lustau

15/10/2026

Who says Pedro Ximénez has to wait for dessert? 🍷

Lustau PX San Emilio certainly works with chocolate, but its rich notes of figs, raisins and caramel have plenty more to play with.

Foie gras, blue cheese, sweet-and-sour sauces… all very good reasons to open the bottle earlier.

Serve chilled at 10–12°C. Dessert optional.

12/10/2026

Three things you might not know about Lustau casks:

🛢️ Why are they black? It’s not just for looks. The dark finish makes it easier for our cellar team to spot any potential leaks, known as salideros.

🛢️ Most are made from American oak, traditionally valued for its structure and ageing properties.

🛢️ Not every cask is the same. Depending on its capacity, you’ll hear different names around the cellar, including media bota, tonel and bocoy,

08/10/2026

The Boulevardier has been holding its own for almost a century. 🥃

Born in 1920s Paris, this bar classic gets a Lustau take with Vermut Lustau Rojo, Lustau Brandy Solera Gran Reserva and Campari.

Rich, bittersweet and very good at turning aperitivo into an evening.

👉 Get the recipe and the story behind it, in our latest blog post.

05/10/2026

Fifteen years in the making. Worth every one. 🥃

Lustau Brandy Solera Gran Reserva Finest Selection spends 15 years in American oak casks seasoned with Oloroso and Pedro Ximénez, building layer upon layer of character along the way.

Think toasted nuts, smoky oak, dried fruit, citrus and a subtle floral lift.

Pour it neat or over ice. Then take your time.

02/10/2026

How much w**e is actually inside a cask? There’s a tool for that. 🍷🔍

It’s called an aspilla: a graduated wooden stick used by our cellar team to check the exact amount of w**e in each cask.

The process is known as ASPILLADO, one of those precise, behind-the-scenes jobs that keeps the solera and criaderas system running day after day.

30/09/2026

Cheesecake is always a good idea. Pairing it with Lustau Añada 1993 is even better. 🍰✨

Rich, layered and beautifully balanced, it brings notes of vanilla, toasted nuts, candied orange peel and ripe stone fruit that make every bite feel a little more indulgent.

🌡️ Best served between 10–12°C.

25/09/2026

This , give the classic a twist. 🥃

Meet the East India Negroni, created by legendary bartender Jim Meehan ().

Unexpected, smooth and well worth adding to your cocktail rotation.

🔗 Find the full recipe via the link.

Like many classic cocktails, the origins of the Classic Negroni cocktail lie in the history of another beloved beverage: The Americano. This delicious highball with Campari and sweet vermouth was a very popular cocktail at the end of the 19th century, but by the early 20th century, was slowly losing...

22/09/2026

In 1919, a Florentine count asked for a stronger cocktail and the Negroni was born.
A century later, celebrates not just the drink, but its endless capacity to reinvent itself.

Vermut Lustau, Red, White, Rosé & Dry, the classic takes on four striking new styles.

🔗 Recipes and the full story on the blog.

In celebration of Negroni Week 2025, we have included some of our favorite Negroni variations using the entire Vermut collection by Lustau.

17/09/2026

Flor, Solera, Saca. Let’s speak the language of Sherry.

Sherry isn’t just a w**e, it’s a language. A story told through time, tradition, and craft.

🔗 Unlock the vocabulary on our blog.
https://lustau.es/en/blog/every-sherry-term-you-need-to-know-about-these-majestic-w**es/

14/09/2026

This is "asoleo" one of the traditional practices behind the unique character of our Pedro Ximénez w**es.

After harvest, the grapes are laid out in the sun to dry naturally, concentrating their sugars and intensifying their flavours. This slow, meticulous process is key to creating w**es with remarkable sweetness, silky texture and balance.

A tradition shaped by history, nature and diversity.