GonzÌÁlez Byass La Copa by González Byass
This work enabled the recovery of the original label and brand, already in the market in the nineteenth century, for the design of the new González Byass vermouth.
In addition, “La Copa” was the iron used to mark the Marquis of Torresoto’s cattle and elegant three-blood (Anglo-Hispano-Arab) horses, further developed later by his youngest son, Fernando.
Vermouth La Copa is made out of noble Oloroso and Pedro Ximénez soleras of over 8 years, together with a careful selection and combination of botanicals such as wormwood, savory, clove, orange peel, cinnamon, nutmeg, angelica and cinchona bark.
The rareness of the wine and its exotic herbs and spices lend a unique personality to this classic aperitif, at a time when “the Vermouth time” has become the trendiest ritual. Vermouth La Copa awakens a deep spicy scent full of subtle notes of cloves and cinnamon, superbly harmonised with the other spices. Smoothness and elegance are its main characteristics on the palate, with a slight bitter finish, reminiscent of its Jerez origins.