Amontillado Sherry. Sherry is a fascinating wine. This style of wine from Spain utilizes some of the most interesting and unique production processes.

Amontillado sherry straddles between Fino and Oloroso sherry. It starts out its life similar to a Fino sherry and ends it like an Oloroso. Essentially, the wine is aged in a non-fully filled barrel, leaving room to co-exist with oxygen. A layer of yeast called “flor” builds up between the wine and the oxygen to physically shield the wine from oxidation. Since yeast is a living organism, it will also eat away at any remaining sugars in the wine, leaving it very dry (no sweetness). The end result of this process is Fino sherry (or Manzanilla if from a different region).

But we’re talking about Amontillado, right? From here, the wine is “fortified” with some higher proof alcohol, which kills off the yeast/”flor” and exposes the wine to oxygen. It spends a few more years aging in contact with oxygen, which introduces lots of nutty and “darker” complex flavors.

Sherry is a fantastic cocktail ingredient that adds incredible unrivaled complexity in drinks. Amontillado sherry will last at least a few weeks in the fridge, but realistically for us home bartenders who can’t use up fortified wines quickly enough, it’ll be fine for a few months IMO.

For recipe ideas using Amontillado sherry, click here!