Spanish Oak tells the story of a product throughout history. A unique brandy that has evolved to adapt to modern times and create a brandy with a young spirit that reflects in its bottles that combination of tradition and modernity.
Two bottle designs, different styles of consumption so you can choose the one that best adapts to you. We understand that this is how you can enjoy a truly exclusive drink.
Our tradition is based on perseverance, experience and constant learning. That’s how we created Spanish Oak, a brandy with the Montilla-Moriles Designation of Origin, created in the cradle of the finest brandies: the Spanish province of Cordoba, Andalusia.
Andalusia is a land that fills the entire production process of our brandy with magic and tradition. The exclusivity of Spanish Oak comes from a hundred-year old process that, combined with the solera system, enables us to create a brandy with a unique colour, aroma and flavour for every palate.
However you drink it and wherever you are, our essence comes from our ability to create a traditional product with a revolutionary attitude. That’s Spanish Oak, the brandy that creates a new tradition.
How brandy refuses to be forgotten and is staging a comeback in a big way.
Invented by a Dutch trader, Brandy was a necessity to keep wine at a palatable level on long journeys. The Dutch sailors loved it. Soon they began seeking it out at ports where they stopped. The Spanish took advantage of the sailors’ thirst. They began distilling their own Spanish brandy. Although, for the Spanish the art of distilling brandy dates to the time of the Moors in the Middle Ages. The Moor’s tradition all but disappeared, re-emerging with the advent of the Dutch in the late 17th century. Brandy enjoyed quite a resurgence in Spain.
Brandy had a strong foothold in the Europe in the early 20th century. Institutions, like Harry’s New York Bar in Paris where brandy’s famous cocktails are said to have been created, helped give brandy its air of exclusivity. The period of prohibition in the USA helped American friendly, international bars and the promotion of brandy. Brandy could be openly enjoyed, not hidden in speakeasy bars. In Paris it was celebrated and the Americas developed a taste for it. This was interrupted by the advent of World War II.
The Spanish Civil War and the following industrialisation period in Spain saw a brandy renaissance. Collins attributes its popularity to the “…demand from industrial workers looking for inner warmth and by better heeled customers wanting a civilised spirit”. The Spanish love for brandy was tested in the 1980s. Alcohol duties rose, forcing consumers to switch to more affordable liquor.
Brandy, the world over, has remained a stalwart in the ebb and flow of popular spirits and drinking habits. Only too happy to take a back seat and bide its time, brandy is reemerging as the drink of choice. Not only for those with a penchant for tweed or in the twilight of their years. Brandy is making a comeback like it has not seen before. No longer the beverage of the elite, or the drink taken in underground prohibition bars. Brandy is becoming ‘cool’. Thanks to new distillers, like Spanish Oak Brandy, and the tech savvy millennials.
Forbes suggests the rekindling of love for brandy stems from a renewed appreciation for cocktail culture amongst the younger generation. No longer content with beer and wine, millennials are seeking more chic drink options. As millennials delve further into the cocktail culture, the versatility of brandy is better understood. Unexpected and unique cocktails can be created with quality, affordable brandy. Brandy cocktails offer the palette a depth of flavour and aroma, rather than a hit of sugar and blast of alcohol. The refined drinking experience now sought after by millennials.
So much more than a drink to sip from the elegant snifter, brandy offers a unique experience. Distilled in the traditional way, Spanish Oak Brandy, for example, “…has evolved to adapt to modern times…with a young spirit that reflects…tradition and modernity”. Thus, furthering brandy’s popularity amongst millennials, as Spanish Oak Brandy taps into their love for artisan produced goods.
As more and more people discover brandy and drinker education about the liquor grows, you can expect to see brandy become more of a staple both in cocktail bars and home liquor cabinets.
How an officer and a barman at a venue frequented by celebrities created the world’s most famous brandy cocktail
The Sidecar is one of the most famous classic cocktails in the world, prepared with brandy, lemon juice and triple sec. Its origins, although not proven, apparently go back to Harry’s New York Bar in Paris, an early 20th-century haunt that, with its stately mahogany bar and leather chairs, was reminiscent of Manhattan’s cocktail lounges.
The talent of its owner Harry MacElhone with a cocktail shaker turned the place into an institution of Parisian nightlife, attracting the city’s upper crust and travellers from the other side of the Atlantic. During Prohibition in the United States all the celebrities of the era dropped by, the likes of Coco Chanel, Rita Hayworth, Humphrey Bogart, Ernest Hemingway and F. Scott Fitzgerald, who indulged in celebrated incidents of drunken revelry.
Under MacElhone legendary drinks such as the classic French 75, the roguish Monkey Gland, and the striking Bloody Mary were devised.
MacElhone’s descendants say that the Sidecar, one of the bar’s specialties, was created in 1931, between the wars, when a military officer visited Harry’s for an aperitif that would warm him up, as he rode a motorcycle and the cold was bitter. The gossip goes that this brandy cocktail was dubbed the Sidecar because the drinker in question was unable to walk straight after a few glasses, and had to be taken him home in a sidecar.
The Hotel Ritz in Paris also claims to have created the Sidecar, insisting that the cocktail was invented by its bartender, Frank Meier in 1923. What is certain is that at the hotel bar one can order the world’s most expensive version: “the Ritz Sidecar”. Its bartender, Colin Peter Field, (honoured as the best in the world by Forbes magazine) will mix you up a great Sidecar for just 1,350 euros.
Other sources say that the cocktail was created at Buck’s in London by Pat MacGarry, although MacElhone copied and popularized it. Whoever its creator was, most of the stories seem to coincide that a military motorcyclist was involved, and the drink was based on turning an after-dinner drink into an aperitif, and adding lemon juice to make it more sour.
Few ingredients, all of them very well chosen, acidic, but with a sweet touch, very light, and based on brandy, this cocktail is a classic that still has many devotees.
Today one can still savour the classic Harry’s Sidecar at 5 Rue Daunou, between Avenue dl’Opéra and Rue de la Paix, in the heart of Place Vendome, as it remains one of Paris’s most emblematic bars, and is considered one of the best in the world.
1 1/2 ounces (45 ml.) brandy
3/4 ounce (20 ml.) triple sec
1/2 ounce (15 ml.) lemon juice
3 ice cubes
Europe’s most traditional drink is making major inroads into the world of cocktails, and it is doing so at cities’ chicest venues: rooftop bars, lofty oases located on the roofs of luxury hotels, with stunning panoramic views to enjoy sunsets and skylines, and a select clientele that really knows its mixology.
Below, we selected a sample of the best rooftop bars in the world where you can enjoy a fine brandy cocktail.
THE JANE ROOFTOP, NYC
Designed in 1908 by the architect of Ellis Island, The Jane is a hotel erected for sailors stopping in New York, which explains the rooms’ peculiar design, similar to that of ship cabins.
It played a role in downtown New York’s artistic and musical scene in the 80s and 90s, and in 2008, to mark its 100th anniversary, the hotel was recognised as a Historic Monument.
The building is still a fortification, and the Jane Rooftop Bar offers amazing views of the Hudson and the central coastal area.
Its centrepiece cocktail is the Little White Lie, a mix of gin, brandy, lemon and Lillet.
THE CULPEPER – LONDON
The English hotel and pub The Culpeper is known, above all, for its rooftop terrace with a bar and eco-garden, where mixologists use the greenhouse to concoct unique botanical combinations, such as the Lemon-Thyme Ambrosia, made with brandy, Calvados and Prosecco.
THE PRINCIPAL MADRID
The terrace of The Principal Madrid Hotel offers impressive views of the city and features the Ático restaurant, with two-Michelin-star Chef Ramón Freixa at the helm, and a bar serving up original cocktails, like the refreshing Champ Cup, containing brandy, angostura, sugar and cava.
71 ABOVE – LOS ANGELES
The 71 Above is located on the top floor of the US Bank Tower, one of downtown LA’s landmark buildings, famous for being the first that aliens destroy in the movie Independence Day.
The 71 Above is officially the highest restaurant in Los Angeles, and on a clear night the views stretch to the city’s most emblematic sites: from Dodger Stadium, to the beaches of Malibu, to Catalina Island and the famous “Hollywood” sign.
It offers a long list of cocktails, with two standing out: the Beverly Hills and
the Santa Monica, both brandy mixes.
THE SPEAKEASY – BANGKOK
Located on the 24th and 25th floors of the Muse Bangkok Hotel, The Speakeasy is the most original rooftop bar in Bangkok. Its atmosphere evokes Prohibition-era America, with a corner for Havana cigars, high-quality spirits, and classic cocktails, like Crusta Brandy with lemon juice and sugar, invented in 1840 in New Orleans.
360 BAR – BUDAPEST
Located on Andrassy Avenue, in the city’s tallest building, the 360 Bar
is on a terrace boasting incredible 360º views of the city and where, in addition, delicious appetizers and cocktails are served, along with live music.
Its extensive menu includes a wide selection of premium brandies, in addition to pálinkas: a fruit brandy typical of Hungary.
Considerar revisión del castellano, sintaxis.