Vermouth XALAR
An original recipe by winemakers Toni Coca and Sílvia Pujol
It is a white vermouth with a Mediterranean character, made from fortified White Grenache wine and local aromatic plants (rosemary, thyme and fennel), balsamic plants (green anise, savory, laurel...), macerated citrus skins (lemon, orange), roots (gentian, angelica, licorice ...), spices (cinnamon, cloves, turmeric...), and flowers (chamomile, elder, maiden...). In total, more than 30 different plants, aromatics and spices bring complexity, freshness, delicacy, a hint of bitterness, persistence and unique character.
Tasting Note
Food pairing - Perfect match as an aperitif, on its own, chilled, or as a complement to cocktails. Anchovies, potato chips, olives, pickled vegetables and cured meats.
How to drink XALAR
Xalar has a viscous, enveloping entry, with a sweet and elegant taste that finishes with a substantial bitterness. This bitterness is short-lived on the palate, yet adds a sensation of freshness.
XALAR is excellent on its own, chilled! No ice or citric are needed given the vermouth’s viscosity and citric infusion.
XALAR can be enjoyed as an aperitif or to finish a meal.
XALAR in cocktails
XALAR is very aromatic and brings us to the Mediterranean given its abundance of herbs from the area. Along with the flowers, roots and spices that make up the final recipe, a few drops of XALAR makes for unique cocktail expressions!
Some recommendations:
"Daiquiri formula" – Xalar + lime juice + bitters
"Sour formula" – Xalar + whiskey + lemon juice + egg white
Vegan Sour – Xalar + lemon juice + aquafaba + angostura bitters
Triple sec – Xalar + triple sec (Cointreau) + orange juice
Manhattan – Whiskey + Xalar + angostura bitters
Negroni – Xalar + ginebra + Campari
XALAR in the kitchen
Xalar is a combination of many herbs and spices that give a special touch to many recipes, whether they be meat, fish or dessert!
We use Xalar principally to aromatize a dish, using a dash to salads or cakes and pastries. Xalar also is fantastic with roasted, sautéed and grilled meats. Xalar also works well with baked fish and pan-fried shellfish.
Experiment with Xalar in your cooking, where just a few drops with be sufficient to create aromatic dishes!
Ingredients & Preparation
White Grenache wine and mistela (fortified unfermented grape must) aged in French oak barrels.
Main list of plants and spices used for maceration and infused in order of importance: Rosemary, elderflower, thyme, chamomile, angelica root, licorice, maiden, clove, gentian root, sage, orange peel, nutmeg, fennel, orange blossom, cinnamon, basil, savory, lemon peel, oregano, bay leaf, ginger, juniper, hibiscus flower, turmeric, coriander, lemongrass, green anise, star anise and dill.
Maceration:
All herbs, spices and flowers have been carefully macerated or infused during one month in a hydroalcoholic solution. Subsequently, they were manually pressed with a vertical press of only 5 kg capacity.
The team
Silvia Pujol - Winemaker and owner of Cellers Vins Algars winery, DO Terra Alta, Batea.
Toni Coca – Winemaker and co-owner of Coca i Fitó, winery, DO Montsant, El Masroig.
Miquel Coca – Chef, traveler and co-owner of Coca i Fitó, winery, DO Montsant, El Masroig.
