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Rojo

Jerez

Red · Medium-sweet

Vermut La Janda

Álvaro Domecq

Jerez , España

No score

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Overall impression

Vermut La Janda is the Jerez vermouth of Bodegas Álvaro Domecq, a house with roots in the Marco de Jerez that has recovered winemaking tradition since 1998 under Álvaro Domecq Romero. According to official winery documentation and authorised distributors, it is made from Oloroso wine — powerful and elegant — and Pedro Ximénez — sweet and fine — to which natural extracts from maceration with aromatic herbs and local botanicals are added. The combination seeks balance between intensity, natural sweetness and herbal bitter finish: a warm, toasted, bitter profile in proportion, designed for aperitivo with nuts, crisps and conservas. Bright chestnut colour; 15.5% vol., 75 cl. For Vermutpedia, it represents Jerez vermouth with Oloroso and PX soul: distinct from industrial vermouths, a bet on local botany and the generous base of the Marco. The sole La Janda vermouth reference in the Domecq portfolio.

Nose and palate

Official tasting sheets and authorised distributors describe a nose dominated by herbs such as wormwood and reminders of Jerez wines, with raisin and wood notes. On the palate, a balanced combination of bitterness and Pedro Ximénez sweetness: warm, with good persistence and a lightly bitter aftertaste with raisin and wood notes. Oloroso brings intensity and structure; PX brings unctuousness and natural sweetness without excessive cloying. Local botanicals — wormwood and aromatic herbs from maceration — integrate the herbal bitterness typical of Jerez vermouth. Compared with commercial vermouths without a generous base, La Janda shows layers of dried fruit, raisins and toasted Marco notes. Enveloping texture and long finish; accessible semisweet register but with Andalusian personality. A red for those seeking Oloroso, PX and Jerez aperitivo in an Álvaro Domecq bottle, coherent with southern aperitivo tradition.

How to serve it

Álvaro Domecq and its distributors recommend Vermut La Janda as the perfect aperitivo with nuts, crisps and conservas — castizo southern maridaje in salty nibbles mode. Serve cold with ice; suggested serving temperature from authorised distributors is around 16 °C, though on the terrace colder consumption with ice is habitual. In a wide glass or low tumbler, ice refreshes PX unctuousness and opens wormwood's herbaceous notes. Also works with olives, cured cheeses and ibérico charcuterie. In cocktails, it can be used in Negroni or Americano with a Jerez profile when PX sweetness and Andalusian botany are sought. For after-dinner or gastronomic aperitivo, persistence and sweet-bitter balance make it versatile. Solo, with ice and orange, it reproduces the Andalusian vermouth ritual. Coherent with the Domecq proposal: aperitivo with personality, nuts and conservas from the Andalusian coast and interior.

Production context

Bodegas Álvaro Domecq makes Vermut La Janda in Jerez de la Frontera: base of Oloroso and Pedro Ximénez wine from D.O. Jerez-Xérès-Sherry and Manzanilla — Palomino and Pedro Ximénez varieties; natural extracts from maceration with aromatic herbs and local botanicals. 15.5% vol.; 75 cl bottle. The winery combines Jerez tradition — legacy of Bodegas Pilar Aranda since 1850 — with vermouth production that respects the Marco's generous base. For Vermutpedia, La Janda synthesises Domecq Jerez vermouth: Oloroso, PX, wormwood, local botany and Andalusian aperitivo documented at alvarodomecq.com. Sheet verifiable on the official winery website and authorised group distributors.

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