The Story Behind Yuste Aurora Sherry

Aug 02, 2017

The Story Behind Yuste Aurora Sherry

The History

Sanlucar native, Francisco (Paco) Yuste, has sold Manzanilla his entire life, building a successful distributorship in the provinces of Cadiz and Cordoba. Since 1991 he has dedicated resources to the restoration of venerable, endangered soleras and bodegas in Sanlucars emblematic Barrio Alto and Barrio Bajo districts, aiming to produce Manzanilla up to its highest historic standards. As an almacenista, Yuste supplied Manzanilla to explorers in need of a Manzanilla line extension of limited high-end offerings.

From left to right: Aurora as a young mother. 1904,  Gaspar Camps (1874-1942), commissioned by Aurora. 1930, Gaspar Camps (1874-1942), Catalan Modernist Artist commissioned by Aurora. 1921,  Aurora as a new bride, on the beach during the Feria de Manzanilla. 1890.
From left to right: Aurora as a young mother. 1904, Gaspar Camps (1874-1942), commissioned by Aurora. 1930, Gaspar Camps (1874-1942), Catalan Modernist Artist commissioned by Aurora. 1921, Aurora as a new bride, on the beach during the Feria de Manzanilla. 1890.

In 2015, Yuste acquired the classic Aurora brand and solera, giving impetus to export launch. This iconic Manzanilla, named for the widow Aurora Ambrosse Lacave, pioneering female sherry executive of the early 20th century, has been skillfully integrated into an elegant, rounded and typically saline Manzanilla. Yuste’s stated intention of restoring Aurora to its historic preeminence among Manzanillas been quickly accomplished. Having been awarded the only Gold Medal in its category at the 2016 International Wine Challenge is a testament to this.

The Sherries

Aurora as a young mother, 1904.
Aurora as a new bride, on the beach during the Feria de Manzanilla, 1890.
Gaspar Camps (1874-1942), Catalan Modernist Artist commissioned by Aurora, 1921.
Gaspar Camps (1874-1942), commissioned by Aurora, 1930.

Manzanilla Sherry

Yuste has skillfully integrated the 19th-C. solera with his own to produce a complex, rounded and saline Manzanilla between 8 and 10 years of age, bottled with minimal treatment to preserve an interplay of seaside freshness and full mid-palate.

Amontillado Sherry

An authentic Amontillado produced from fine Manzanilla, dry and deeply golden in color. Clearly reminiscent of its late Manzanilla stages with salt air on the nose. Aging has rounded the palate naturally, balanced and long with salt brine lingering throughout the impressively clean finish.

90 pts, Wine Spectator

Oloroso Sherry

Exceptional dry oloroso, clean and elegant retaining the fresh expression of Palomino grapes grown and aged in close proximity to the sea. Lingering, silky, nutty-salty flavor is clean as a whistle, finesseful as only possible in an oloroso from Sanlúcar de Barrameda.

90 pts, Wine Spectator 

Pedro Ximenez Sherry

Dessert Pedro Ximénez of exceptionally fine texture and aroma, with silky sweetness that is light on its feet due to long aging in Sanlúcar’s moderate, humid seaside conditions.

91 pts, Wine Spectator

Recipe Ideas

Artist’s Special Cocktail

1 oz. Aurora Oloroso Sherry

1 oz. Great King St. Artist’s Blend Scotch

.5 oz. lemon juice

.5 oz. red currant syrup

Shake vigorously, strain into cocktail glass, add lemon peel for garnish.

Bamboo

1.5 oz. Aurora Amontillado Sherry

1.5 oz. Brovo Witty Vermouth

2 dash orange bitters

1 dash aromatic bitters

Stir with ice in mixing glass and serve up with a twist.

Vote for Pedro

2 oz. James E Pepper 100 Proof Rye

.5 oz. Aurora Pedro Ximenez Sherry

.5 oz. Pur Amaro

Dash dandelion burdock bitters

Stir with ice in mixing glass, serve up with flamed orange peel garnish.

Pedro Martinez

2 oz. Barr Hill Tomcat Gin

1 oz. Alessio Torino Vermouth

Barspoon Pedro Ximenez Sherry

1 dash orange bitters

1 dash aromatic bitters

Stir with ice in mixing glass. Strain into cocktail glass; lemon twist garnish.

Sherry Lemonade

3 oz. Aurora Manzanilla Sherry

3/4 oz. Lemon Juice

3/4 oz. Simple Syrup

Shake with ice. Add 2 oz. still water (or club soda for sparkling version). Strain into Collins glass over ice; lemon wheel garnish.

Adonis

1.5 oz. Aurora Oloroso Sherry

1.5 oz. Vya Sweet Vermouth

2 dash orange bitters

Stir and Serve up.

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