{"title":"Emilio Lustau","description":null,"products":[{"product_id":"emilio-lustau-dry-oloroso-don-nuno-sherry","title":"Emilio Lustau Dry Oloroso Don Nuno Sherry","description":"\u003cp\u003e\u003cstrong\u003eEmilio Lustau Dry Oloroso Don Nuño Sherry\u003c\/strong\u003e is a solera-aged dry Oloroso from Jerez, Spain, bottled at 20% ABV in a 750ml format. Awarded 94 points by the Wine Advocate, this expression stands apart as a genuinely unsweetened Oloroso — unlike most commercial examples, it contains no added Pedro Ximénez, allowing the oxidative complexity of pure Palomino to speak without compromise.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 20%  |  Origin: Jerez de la Frontera, Andalucía, Spain  |  Average Age: 12 Years (Solera)  |  Grape: 100% Palomino  |  Producer: Emilio Lustau\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEmilio Lustau, founded in 1896 in Jerez de la Frontera, is one of the most respected sherry houses in Andalucía. The Don Nuño Dry Oloroso is produced entirely from Palomino grapes and aged oxidatively for an average of 12 years in American oak butts through the traditional solera system, where younger wines are systematically blended with older stocks to achieve consistency and depth. What distinguishes Don Nuño from the majority of Oloroso sherries on the market is the absence of any sweetening — no Pedro Ximénez or other grape must is added, resulting in a classically dry, concentrated expression that showcases the full spectrum of oxidative aging character.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The nose opens with pungent walnut and toasted almond aromas layered over a smoky, woody backdrop. Toffee, baked brown sugar, and dried stone fruits — nectarine, apricot, peach — emerge with time in the glass, suggesting remarkable depth for an unfortified-style aroma profile.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e On entry, the palate delivers an immediate wave of bitter chocolate and roasted walnut, segueing into a mid-palate of caramelized flavors, black tea, and orange peel. A pronounced salinity and briny mineral quality threads through the entire palate, kept taut by popping acidity that prevents any impression of heaviness. Despite being bone-dry, there is an impression of sweetness from the toasty, caramel-edged oxidative notes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e The finish is long and layered, marked by dried apricot, pecan, and persistent brine. Texturally, it shifts from rich and satiny to a lean, saline close that invites another sip.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Don Nuño\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDon Nuño is best served slightly chilled — around 14–16°C (57–61°F) — in a tulip-shaped glass to concentrate its aromatic complexity. A small pour, sipped slowly, allows its layers to unfold gradually. For cocktails, this dry Oloroso brings structure and depth to several classics: a \u003cstrong\u003eSherry Cobbler\u003c\/strong\u003e, where Don Nuño's nutty salinity plays against fresh citrus and seasonal fruit; a \u003cstrong\u003eBamboo Cocktail\u003c\/strong\u003e, combining equal parts dry Oloroso and dry vermouth with orange bitters for an elegant aperitif; and an \u003cstrong\u003eAdonis\u003c\/strong\u003e, pairing it with sweet vermouth and orange bitters, where its dryness and acidity prevent the drink from becoming cloying.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePairing with a multi-course Spanish tapas dinner\u003c\/li\u003e\n\u003cli\u003eGifting a wine enthusiast exploring fortified wines and sherry\u003c\/li\u003e\n\u003cli\u003eBuilding a serious home sherry collection beyond Fino and Amontillado\u003c\/li\u003e\n\u003cli\u003eServing as a conversation-starting aperitif or digestif at dinner parties\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Don Nuño taste like?\u003c\/strong\u003e Don Nuño delivers intense walnut, bitter chocolate, and baked chestnut flavors balanced by sharp salinity, dried apricot, and a backbone of bright acidity. It is completely dry — no sweetening agents are added — yet its oxidative aging creates rich, toasty, caramel-like impressions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Don Nuño compare to González Byass Tío Pepe Fino?\u003c\/strong\u003e Tío Pepe is a biologically aged Fino sherry — pale, light, and yeasty — while Don Nuño is an oxidatively aged Oloroso, which means it is darker, richer, and far more concentrated with nut, chocolate, and dried fruit character. The two represent opposite ends of the dry sherry spectrum and serve as useful complements rather than direct substitutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Don Nuño good for sipping neat?\u003c\/strong\u003e Absolutely — its 20% ABV is approachable, and its complexity rewards slow, contemplative sipping, especially when served slightly chilled to highlight its acidity and aromatic range.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is Don Nuño made?\u003c\/strong\u003e Don Nuño is produced by Emilio Lustau in Jerez de la Frontera, the heart of the Jerez-Xérès-Sherry Denominación de Origen in Andalucía, southern Spain.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Don Nuño?\u003c\/strong\u003e Aged Manchego or other hard, salty cheeses complement its nutty salinity. Roasted or braised meats, especially slow-cooked lamb or oxtail, mirror its depth. Marcona almonds and cured Ibérico ham echo its toasted, saline character. Dark chocolate desserts with high cacao content play off its bitter chocolate notes. Mushroom-based dishes, such as wild mushroom risotto, pair well with its earthy, umami-rich profile.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sizes does Don Nuño come in?\u003c\/strong\u003e Emilio Lustau Don Nuño Dry Oloroso is widely available in the standard 750ml bottle format.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs Don Nuño worth the price?\u003c\/strong\u003e Don Nuño positions as a premium expression within the sherry category, and its 12-year average solera age, 94-point Wine Advocate score, and status as a genuinely unsweetened dry Oloroso represent strong value relative to comparably aged and critically acclaimed fortified wines.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Don Nuño?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMost commercially available Oloroso sherries are sweetened with Pedro Ximénez to broaden their appeal — Don Nuño deliberately avoids this, presenting a rare opportunity to taste pure, dry, oxidatively aged Palomino at its most concentrated. The 94-point score from the Wine Advocate, alongside 92 points from Wine Enthusiast, confirms that this is not merely a niche curiosity but a critically validated expression of the style. Twelve years of average solera aging in American oak yields a complexity — walnut, bitter chocolate, brine, dried stone fruit — that rivals far more expensive fortified wines. For anyone serious about understanding sherry beyond Fino, Don Nuño is an essential reference point for what dry Oloroso can achieve.\u003c\/p\u003e","brand":"Emilio Lustau","offers":[{"title":"Default Title","offer_id":44836995629225,"sku":"22335","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/Emilio-Lustau-Dry-Oloroso-Don-Nuno-Sherry__82711.jpg?v=1730476068"},{"product_id":"emilio-lustau-light-manzanilla-papirusa-sherry","title":"Emilio Lustau Light Manzanilla Papirusa Sherry","description":"\u003cp\u003e\u003cstrong\u003eEmilio Lustau Light Manzanilla Papirusa Sherry\u003c\/strong\u003e is a bone-dry, biologically aged Manzanilla from Sanlúcar de Barrameda, bottled at 15.5% ABV in a 750ml format. It earned an exceptional 97 points at the 2021 Decanter World Wine Awards, reinforcing its status as one of the benchmark expressions of the Manzanilla style.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 15.5%  |  Origin: Sanlúcar de Barrameda, Spain  |  Average 5 Years Under Flor  |  Producer: Bodegas Cuevas Jurado for Lustau\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eEmilio Lustau, founded in 1896, is one of the most respected sherry houses in the Jerez Triangle. Papirusa is produced by Bodegas Cuevas Jurado — an almacenista (small, independent producer) — and selected, blended, and bottled by Lustau under its renowned almacenista program, which helped revive interest in artisanal sherry production. Made from 100% Palomino grapes, the wine ages biologically under a continuous veil of flor yeast in a traditional solera system for an average of five years. The bodegas sit in the coastal town of Sanlúcar de Barrameda, where the humid, salt-laden maritime air keeps flor especially vigorous and imparts the briny, saline signature that distinguishes Manzanilla from Fino sherries produced inland.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The nose opens with pronounced flor yeast and chamomile, followed by roasted cashews, walnut husks, and a subtle thread of green banana. A faint sea breeze quality ties everything together, hinting at the coastal aging environment.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is crisp and razor-dry, with immediate salinity and clean almond flavor. Mid-palate, lemon peel and green apple emerge alongside a gentle yeasty nuttiness. The texture is light-bodied yet surprisingly layered, with pungent, focused flavors that show real finesse.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e The finish carries good length for a Manzanilla, tapering with lingering cashew, a whisper of toast, and persistent mineral salinity. It closes clean and refreshing, inviting another sip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Papirusa\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eServe well chilled — between 6°C and 8°C — in a copita or white wine glass to concentrate the delicate flor aromatics. Once opened, treat it like a white wine: refrigerate and consume within a few days for peak freshness.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRebujito:\u003c\/strong\u003e The classic Sanlúcar summer cocktail — Manzanilla, lemon-lime soda, fresh mint, and ice. Papirusa's salinity and dryness keep the drink from becoming cloying.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSherry Cobbler:\u003c\/strong\u003e Shaken with orange slices, sugar, and crushed ice, this 19th-century classic showcases the wine's nutty, citrus-peel character.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBamboo Cocktail:\u003c\/strong\u003e Equal parts Manzanilla and dry vermouth with dashes of Angostura and orange bitters — the saline backbone of Papirusa adds structure and complexity.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIntroducing someone to the world of sherry and fortified wines\u003c\/li\u003e\n\u003cli\u003ePre-dinner aperitif service alongside tapas or charcuterie\u003c\/li\u003e\n\u003cli\u003ePairing with a seafood-focused dinner party\u003c\/li\u003e\n\u003cli\u003eBuilding a well-rounded home bar with essential fortified styles\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Papirusa taste like?\u003c\/strong\u003e Papirusa is bone-dry with prominent sea salt, chamomile, roasted almond, and green apple flavors, underscored by a distinctive flor yeast character. It is light-bodied and crisp, with a refreshingly saline finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Papirusa compare to La Ina Fino?\u003c\/strong\u003e La Ina is a Fino aged in Jerez de la Frontera, which tends to produce a rounder, slightly less saline profile, while Papirusa, as a Manzanilla from Sanlúcar de Barrameda, leans more briny and maritime. Both are excellent examples of biologically aged sherry, but Papirusa's coastal influence gives it a sharper, more mineral-driven edge.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Papirusa good for beginners?\u003c\/strong\u003e Yes — its clean, light body and refreshing salinity make it one of the most approachable styles of sherry, especially when served well chilled alongside food. The 15.5% ABV sits lower than many fortified wines, further easing the introduction.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Papirusa made?\u003c\/strong\u003e Papirusa is produced by Bodegas Cuevas Jurado in Sanlúcar de Barrameda, a coastal town at the mouth of the Guadalquivir River in Andalusia, Spain. It is selected and bottled by Emilio Lustau, one of the leading sherry houses in the Jerez Triangle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Papirusa?\u003c\/strong\u003e Briny oysters and raw shellfish mirror its saline character. Marcona almonds and green olives echo the nutty, bitter-edged palate. Lightly fried fish (pescaíto frito) or shrimp tortillitas complement the wine's crispness. Jamón ibérico provides a rich, savory contrast. Fresh goat cheese with herbs highlights the chamomile and citrus notes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Papirusa come in?\u003c\/strong\u003e Papirusa is widely available in the standard 750ml bottle and is also commonly found in a 375ml half-bottle format.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Papirusa worth the price?\u003c\/strong\u003e Papirusa positions as a mid-range Manzanilla that delivers well above its price tier, particularly given its 97-point Decanter score and consistent critical acclaim from Robert Parker (92 points) and Wine \u0026amp; Spirits (92 points). For the quality of a five-year solera-aged wine from a respected almacenista, it represents strong value within the fortified wine category.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Papirusa?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe 97-point score from the 2021 Decanter World Wine Awards places Papirusa among the most critically acclaimed Manzanillas available today. Its origin in Lustau's almacenista program means it comes from a small, specialist bodega — Cuevas Jurado — rather than a mass-production facility, giving it an artisanal provenance rare at this price point. The average five years of biological aging under flor in the salt air of Sanlúcar produces a depth and saline complexity that many younger Manzanillas cannot match. For anyone seeking a serious, food-versatile fortified wine rooted in one of Spain's most distinctive winemaking traditions, Papirusa consistently delivers.\u003c\/p\u003e","brand":"Emilio Lustau","offers":[{"title":"Default Title","offer_id":44836995989673,"sku":"22334","price":16.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/Emilio-Lustau-Light-Manzanilla-Papirusa-Sherry__50300.jpg?v=1730476080"},{"product_id":"emilio-lustau-pedro-ximenez-san-emilio-px-sherry-750ml","title":"Emilio Lustau Pedro Ximenez San Emilio PX Sherry","description":"\u003cp\u003e\u003cstrong\u003eEmilio Lustau Pedro Ximenez San Emilio PX Sherry\u003c\/strong\u003e is a richly concentrated dessert sherry made from 100% sun-dried Pedro Ximénez grapes, bottled at 19.5% ABV in a 750ml format. This 12-year-aged expression earned a Platinum medal and 97 points at the 2021 Decanter World Wine Awards, placing it among the most critically acclaimed PX sherries available.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 19.5%  |  Origin: Jerez de la Frontera, Andalucía, Spain  |  12 Years Aged  |  Producer: Emilio Lustau  |  Appellation: Jerez – Sherry\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEmilio Lustau, one of the most respected bodegas in the Sherry Triangle, ages this expression in its cellars in Jerez de la Frontera. The Pedro Ximénez grapes undergo the traditional \u003cem\u003esoleo\u003c\/em\u003e process, laid out under the Andalusian sun after harvest until they shrivel into near-raisins, concentrating their sugars to an extraordinary 417 g\/L residual sweetness. Fermentation begins slowly and is halted early to preserve these natural sugars, after which the resulting wine ages oxidatively for 12 years in contact with the air — a prolonged maturation that builds remarkable depth and complexity far beyond younger PX bottlings.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The nose opens with intense dried fig and date, layered with dark raisin and roasted nut. A subtle iodine-like mineral quality emerges beneath the fruit, lending an unexpected savory dimension to the otherwise opulent bouquet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is immediately luscious and viscous, coating the palate with baked brown sugar, molasses, and cinnamon cake. At mid-palate, prune and fig flavors intensify alongside warm spice, but a bracing acidity runs through the core, keeping this hugely concentrated wine from becoming cloying. The balance between sweetness and structure is the hallmark of this particular bottling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Exceptionally long, with lingering notes of dried fruit, toasted nuts, and a faint bittersweet cocoa edge. The texture remains velvety through the final moments, tapering slowly rather than dropping off.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink San Emilio PX\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest served slightly chilled, around 12–14°C (54–57°F), in a small copita or tulip glass to concentrate the aromatics. A modest pour of two to three ounces rewards slow sipping after dinner. \u003cstrong\u003eAffogato-style dessert:\u003c\/strong\u003e Pour a tablespoon over vanilla ice cream — the concentrated fig and molasses character transforms it into an instant dessert course. \u003cstrong\u003ePX Old Fashioned:\u003c\/strong\u003e Substitute the sugar element with a barspoon of San Emilio in a bourbon Old Fashioned for a raisin-laced twist. \u003cstrong\u003eSherry Cobbler:\u003c\/strong\u003e The wine's natural sweetness and acidity make it an ideal base for this classic crushed-ice cocktail with fresh citrus and seasonal fruit.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGifting a wine or sherry enthusiast who appreciates aged, complex dessert wines\u003c\/li\u003e\n\u003cli\u003eServing as an after-dinner digestif alongside a cheese and dried fruit board\u003c\/li\u003e\n\u003cli\u003eDrizzling over desserts — particularly vanilla ice cream, dark chocolate tarts, or blue cheese\u003c\/li\u003e\n\u003cli\u003eExploring the Pedro Ximénez category with a critically acclaimed benchmark bottling\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does San Emilio PX taste like?\u003c\/strong\u003e San Emilio PX delivers intensely sweet flavors of dried fig, raisin, molasses, baked brown sugar, and warm cinnamon, balanced by a firm acidic backbone that prevents it from becoming heavy. The 12-year oxidative aging adds layers of roasted nut and subtle cocoa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does San Emilio PX compare to González Byass Noé Pedro Ximénez?\u003c\/strong\u003e Both are premium aged PX sherries from Jerez, but Noé carries a 30-year-old VORS classification, making it significantly older and typically more expensive. San Emilio's 12-year aging offers a similar intensity of dried-fruit sweetness at a more accessible tier while still delivering award-winning complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs San Emilio PX good for sipping neat?\u003c\/strong\u003e It is exceptional neat, served slightly chilled in small portions — the viscous texture and concentrated sweetness are best appreciated in slow, deliberate sips after a meal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is San Emilio PX made?\u003c\/strong\u003e San Emilio PX is produced by Bodegas Emilio Lustau in Jerez de la Frontera, within the Andalucía region of southern Spain, under the protected Denominación de Origen Jerez-Xérès-Sherry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat foods pair well with San Emilio PX?\u003c\/strong\u003e Strong blue cheeses like Roquefort or Cabrales, whose salt and funk contrast the wine's sweetness. Dark chocolate truffles, which echo its cocoa undertones. Dried figs or dates stuffed with almonds, mirroring the wine's core flavors. Foie gras or duck liver pâté, where the sweetness cuts through the richness. Vanilla or cinnamon-spiced desserts like crème brûlée, which complement rather than compete with the wine's profile.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sizes does San Emilio PX come in?\u003c\/strong\u003e San Emilio PX is commonly available in the standard 750ml bottle, as well as a 375ml half-bottle format suited to smaller pours or sampling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs San Emilio PX worth the price?\u003c\/strong\u003e San Emilio PX positions as a mid-premium Pedro Ximénez sherry — significantly more complex than entry-level PX bottlings thanks to its 12-year aging, yet priced well below ultra-aged VORS expressions, making it one of the strongest values in the category for its level of critical acclaim.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy San Emilio PX?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA Platinum medal and 97 points at the 2021 Decanter World Wine Awards is not casually awarded, and this score places San Emilio among the elite Pedro Ximénez sherries in independent blind-tasting competition. The 12 years of oxidative aging in Jerez — combined with a residual sugar level of 417 g\/L — produces a wine of staggering concentration that still manages structural balance through its natural acidity. Additional scores of 93 points from both Wine Enthusiast and Wine \u0026amp; Spirits confirm consistent critical approval across multiple evaluations. For anyone serious about exploring PX sherry beyond mass-market bottlings, this is a credentialed and deeply rewarding reference point for the style.\u003c\/p\u003e","brand":"Emilio Lustau","offers":[{"title":"Default Title","offer_id":44836996382889,"sku":"23195","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/Emilio-Lustau-Pedro-Ximenez-San-Emilio-PX-Sherry__48759.jpg?v=1730476083"}],"url":"https:\/\/theliquorbarn.com\/collections\/emilio-lustau.oembed","provider":"The Liquor Barn","version":"1.0","type":"link"}