How sherry and single malts are transforming each other, arguably more to the benefit of the latter. Our whisky expert Dave Broom went to find out more and was pictured in a González Byass bodega by photographer Till Britze.
‘This is a different approach.’ Silvia Flores dips the venencia into the butt and pours a copita of an amber sherry. Steps back and observes. Flores is winemaker at González Byass, the successor to her father Antonio and the third generation of the family to hold the position.
On our tasting tour through the firm’s labyrinthine bodegas we had already explored...