The grapes with which Rodríguez&Sanzo whisba is made come from old vineyards in San Román. The Tinta de Toro from these vineyards is very aromatic due to the characteristics of the land, but at the same time has an excellent tannic content.
After collecting the grapes in boxes, they are selected at the selection table so that the healthiest grapes go through the production process. The aging in barrels is 18 months. The whiskey has eliminated much of the tannin from the new barrel, by dilution with alcohol, so the barrels do not harden the wine and allow long aging. For obvious reasons, the whiskey has subtly marked the barrel with an aroma, enough to bring the original complexity of the wine to the delight of the @winelovers.
The Rodríguez&Sanzo Whisba is very aromatic, with nuances of ripe black fruit, spices, chocolate, toasted nuances (smoke), structured on the palate but very greasy and with sweet tannins, with a lot of volume and a pleasant finish. The aromas return in the retronasal phase with great persistence.
Red meat, Hunter ́s stews , old and semi- hard cheeses