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Blanco

Jerez

White · Off-dry

La Copa Vermouth Extra Seco

González Byass

Jerez , España

6.8 /10

Vermutpedia Score: 6.8/10

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Overall impression

La Copa Vermouth Extra Seco is the high-mixology white of González Byass, part of the historic La Copa range recovered from the Jerez archive. According to the winery it starts from solera finos with approximately three years ageing, macerated with classic botanicals and red fruits that bring a balsamic aftertaste. 1906 recipe; drier and more refined than the standard White in the range, with seventeen percent alcohol orienting it to classic and modern cocktail work. Pale yellow colour; semidry profile with elegant wormwood and woodruff bitterness. Sibling to Red (oloroso and PX), White and aged Reserva, Extra Seco is the reference for Martini, Gibson and dry aperitifs. For Vermutpedia it represents Jerez vermouth built for the bar: aged fino, complex botanicals including red fruits and high proof. Historic label replica; González Byass tradition at the service of contemporary mixology in Jerez and export.

Nose and palate

The sheet describes pale yellow colour, clean and luminous. On the nose, wormwood, woodruff, citrus and a salty touch characteristic of ~3-year solera fino emerge. Red fruits from maceration bring balsamic and fruity notes in the background. On the palate it is semidry, refined and persistent: raspberry and spices—clove, cinnamon, nutmeg—integrate with orange peel and angelica. Wormwood and woodruff bitterness is elegant, not aggressive; the finish is long and balsamic thanks to red fruits. Seventeen percent alcohol supports structure in cocktails without diluting away. Compared with La Copa Blanco, Extra Seco is more austere and less sweet; against Italian dry vermouths it keeps Jerez saline character and expanded Andalusian botanicals. Dry but not harsh texture; notable persistence in premium register. Ideal in stirred cocktails where vermouth must assert presence without dominating gin or vodka.

How to serve it

La Copa Extra Seco is built for high mixology: cold in Martini, Gibson or neat on ice; also with soda for a light aperitif. González Byass orientates it to classic and modern cocktail work; seventeen percent alcohol and semidry profile make it ideal as base for dry preparations. Very cold temperature, between 4 and 6 °C; in cocktail coupe or Martini glass. Green olive in Gibson; lemon in dry Martini. With soda and ice, refreshing aperitif without losing Jerez character. Pair with seafood, anchovies and light tapas. On the bar it replaces commercial dry vermouth when solera fino and red fruits are wanted. Serve without excess ice in stirred cocktails to preserve texture. For tasting, cold white wine glass allows appreciation of balsamic aftertaste. Also aperitif with soda and lemon twist when dry refreshment is sought. Not a sweet terrace vermouth: it invites careful preparation and sophisticated aperitif.

Production context

González Byass makes La Copa Extra Seco in Jerez de la Frontera. Base of solera finos with approximately three years; maceration with 1906-recipe botanicals: wormwood, woodruff, clove, cinnamon, nutmeg, orange peel, angelica and red fruits (balsamic aftertaste). Seventeen percent alcohol; 75 cl. La Copa range: Red, White, Extra Seco, Reserva. Drier and more refined than White; higher proof for mixology. Recovery of González Byass historic archive; 1906 label replica. Sold at tiendagonzalezbyass.com as reference ES00320NV001. La Copa Extra Seco occupies the dry segment alongside semisweet White and generous Red. For Vermutpedia it sums up Jerez extra dry white: ~3-year fino, seventeen percent, red fruits, wormwood and semidry profile for cocktails. Sheet verifiable at tiendagonzalezbyass.com.

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