Lustau Manzanilla Papirusa Sherry book made by blending Cognac with

made by blending Cognac with fresh

venison or mature cheese

clementine and peach yoghurt over a touch of hazelnut and almond

classic rum cocktails or slow sipping

Column-distilled wheat spirit is married with a portion finished in copper pot stills

Lustau Manzanilla Papirusa Sherry book made by blending Cognac withThis exceptionally dry Manzanilla sherry is matured for approximately five years beneath a layer of yeast known as "flor," thriving in the cool, moist, and saline environment of Sanlcar de Barrameda, a historic fishing town located at the mouth of the Guadalquivir River. Taste guide: light bodied, dry, crisp, yeasty green apple How to serve: serve at 7 9C (44 48F) as a dry aperitif or with Ibrico ham, salads, fresh seafood, ceviche, oysters, sushi or