Young wines from Pedro Ximenez grapes dried in the sun are used to elaborate this fine, sweet liqueur wine aged 24 months in French Vosges oak barrels.

Made from partially sun-and-air-dried grapes, which are then pressed, fermented, fortified, then aged in Gonzales-Byass's Nectar solera. A proportion is transferred to the Noe solera, where a blend of vintages of at least 30 years-of-age create this unique sherry. Thick, sticky, luscious and viscous, this sherry is super-sweet yet hugely complex and involving. Flavours of dates, cinnamon, clove, treacle and caramel combine like a silky, liquid pudding.

Viscous and very richly textured, this is seriously concentrated. Try drizzling it over ice cream for sheer decadence!!

Reaches the parts other PX's can't!