Fernando de Castilla Unico

Written by feltedhat on . Posted in Brandy Review


Here comes a tasting of another special Brandy: Fernando the Castilla Unico by Bodegas Rey Fernando de Castilla from Jerez de la Frontera.

This Brandy seems to be mainly unknown outside of Spain. And if you see a Fernando de Castilla it is the “normal” Solera Gran Reserva.


The Unico is produced in limited quantities and the color of this Brandy is a give away already. Its darker tones tell a tale of long aged Brandy. And indeed this Brandy delivers! Sweet notes of dried fruit and candice sugar melt in this very refined drink that is up there with the best. A truly classic representative of Spanish Brandy de Jerez combining all its virtues in one glass.


Staying on the virtues: While I believe that the Carlos I Imperial is actually an excellent Brandy that is showing all the characteristic of Brandy de Jerez, the Fernando de Castilla is doing this as well while being more elegant and smooth at the same time. If there is anything negative I can say it is that I wish that the finish would be a tad bit longer.

A true connoisseurs drink that will never disappoint you!

For more infos click on the tasting sheet: Fernando de Castilla Unico

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Comments (1)

  • Fauntleroy


    With any other distilled spirit, the line “its darker tones tell a story of well-aged[…]” would trigger the alarm bells… As it would usually mean the (excessive) use of caramel coloring (E150 series food additives in the EU). Apart from being suspected as a carcinogen, caramel color – while NOT imparting sweetness – does have its own aroma and flavour contribution. (As “Ralfy” said in his Whiskeyreviews: it “clips” the aroma and finish.)

    However, in Brandy de Jerez, we can at least hope that a lot of the color is derived from barrel-aging on old Sherry casks that previously contained Oloroso or even Pedro Ximenez. (Your average entry level Brandy de Jerez, however, will of course still contain caramel coloring to meet the market expectation.)

    It is note-worthy that before caramel coloring was used in other spirits, the coloring agent of choice was “arrope” – a black syrup reduced from the already outrageously concentrated Pedro Ximenez Sherries. (An average PX sherry can contain up to 600 grams of residual sugar per liter because the grapes were sun-dried before pressing.) While “arrope”, very much like molasses, might impart a lot more of its own flavour to any spirit, it still resonates with me much more favorably than E150 does.


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