Lustau Manzanilla Papirusa Sherry book made by blending Cognac with

made by blending Cognac with fresh

opening up mouthfeel and flavour as you stir

venison or mature cheese

Commonplace behind the bar in the 1950s and rediscovered by Cocktail Kingdom

Lustau Manzanilla Papirusa Sherry book made by blending Cognac withThis exceptionally dry Manzanilla sherry is matured for approximately five years beneath a layer of yeast known as "flor," thriving in the cool, moist, and saline environment of Sanlcar de Barrameda, a historic fishing town located at the mouth of the Guadalquivir River. Taste guide: light bodied, dry, crisp, yeasty green apple How to serve: serve at 7 9C (44 48F) as a dry aperitif or with Ibrico ham, salads, fresh seafood, ceviche, oysters, sushi or