Alex: We launch Al Fresco in July 2020. So, we were in the middle of a pandemic. We thought, okay. But I have to say that even from all from our learnings, mainly in the UK market, we tried to push the serve as how we drink it in Barcelona or in Madrid or all over Spain.

An aperitivo cannot be without anything to eat,” he says. “At the same time as you're drinking, you eat the olives. I think that really completes the whole experience.” The bitter flavours of orange, rhubarb or [herbs] like rosemary are really good to open up your palate, and they really stimulate your appetite,” Luca says. With this in mind, you can swap the orange stuff for a bitter with botanicals that sound awesome to you. Keep reading for four of our fave bottles. CONSIDER THE WINE

El Bandarra Al Fresco Details

Alex: Yeah. Yeah. Yeah. They never get drunk. They always stay in this perfect level. We have a word in Spanish – it’s called piripi. When you feel you are a piripi – it’s this moment when you’re not drunk, but you’re you have this feeling. The grannies are the best. Susan: What was the flavor profile? Did you have an idea, or did you want to make it taste like something specific that you had before? We realize also that there are some other spirit brands, or Aperitivo brands that appeal to women maybe. You don’t see that in Spain. Yeah. I don’t know. I mean, in Spain, we have the macho Espanol, and they don’t drink vermouth, maybe they drink beer. What we realize is the Al Fresco has a perfect gender split, like 50/50. It’s very important for us to target as many people as possible. Susan: How were they drinking it? In the Sixties, Seventies, Eighties? Now, is it pretty much the same? I’m talking traditional vermouth drinking. It’s a business that has decreased a lot. During the Seventies, Eighties, the bulk wine business was huge. It was a lot of liters and nowadays there are beers and other drinks, but not wine. That’s our origin.

Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. A new vermouth created by two brothers in Barcelona to challenge “the uptight nature of the drinks business” is being launched in the UK. This is the moment where there’s this socialization and it’s great. It’s before lunch, because we have lunch very late in Spain. It’s the aperitivo moment. I love this moment because, some people have gone out the night before, some people have kids or a mortgage, Still, it’s a moment of socialization, even if you have kids around and people get drunk with vermouth, it’s socially accepted because it’s as if they are eating some tapas, not drinking.Normally for that red sangria, many restaurants use that and there’s also the very amous, sangria of Cava. With a white sangria with Cava, they can use a touch of Bandarra Blanco to give a point of sweetness. I’m not a sangria drinker. I’m more of a vermouth drinker, but, yeah, a touch of Bandarra, is always great for enjoying sangria also. Susan: Okay. Yes, we like our crazy ideas they’re going to work. Right. Where did you start? What was your thinking and how long did it take to get the first thing in the bottle that you liked? If you’ve been to any rooftop or riverside haunt when Britain hits the balmy temperature heights of 12 degrees – hell, even if you haven’t – then you’ll know that the most popular way to serve an apéritif (think: Aperol or Campari) is with soda and a citrus wedge. Most apéritifs add quinine to bring that bittersweet characteristic, meaning tonic is a welcome mixer, too.