This bottle contains Pimm's No. 1 the original mixer. Pimm's® spirit drink Made since the year 1840, from a closely guarded, secret recipe.

Rich and full bodied. Bristol Cream sherry Appearance Amber. Nose Clean and fresh with overtones of dry fruit. Palate Crisp and elegant with fruity grape flavours, backed up by woody and nutty flavours. Finish Mellow with a velvet smoothness. Harveys was founded in Bristol in 1796. At the time sherry was transported by ship in oak casks and then blended in England. Harveys Bristol Cream was created in 1880 by John Harvey II and his brother Edward. It contains over 30 blends of Fino, Oloroso, Amontillado and the special Pedro Ximenez grape and is a global icon of sherry. By Appointment to HM Queen Elizabeth II Sherry Suppliers Harveys Jerez Spain Sherry trade between England and Jerez has existed since the 1100s. Harveys was founded in 1796 in the city of Bristol, England. At that time sherry was transported by ship in oak casks and then blended in Bristol. Harveys Bristol Cream was created in the company’s cellars in the 1880s by John Harvey II and his brother Edward. An aristocratic lady who was visiting the cellars was sampling Harveys Bristol Milk. She was asked to try the new, finer and richer blend. “If that is Milk, then this must be Cream” she declared on tasting the new blend, and Bristol Cream it has been ever since. From 1970 onwards Harveys began investing heavily in the region of Jerez, purchasing top quality vineyards and bodegas and building a bottling plant including the latest technology. All production and distribution of sherry for world markets is now centred in Jerez. Only wine produced in the area of Jerez, southern Spain can be called sherry.

Description

Medium dry sherry Appearance Golden amber. Nose Fine wood and hazelnuts. Palate Full bodies with nutty flavours. Finish Smooth. Harveys was founded in Bristol in 1796. At the time sherry was transported by ship in oak casks and then blended in England. Harveys Bristol Cream was created in 1880 by John Harvey II and his brother Edward. It contains over 30 blends of Fino, Oloroso, Amontillado and the special Pedro Ximenez grape and is a global icon of sherry. By Appointment to HM Queen Elizabeth II Sherry Suppliers Harveys Jerez Spain

Tasting Notes

Fine wood and hazelnuts. Full bodies with nutty flavours. Smooth.

Allergy Advice

• Contains Sulphur Dioxide/Sulphites

Prepare and Use

Food Matching Serve chilled in a wine glass. Good match with curry and other spicy food. Harveys & Lemonade 1 Take a clean highball glass 2 Fill it with fresh, solid ice cubes 3 Squeeze in a wedge of lime and drop it into the glass 4 Measure in 50ml Harveys Bristol Cream 5 Top up with lemonade, garnish with seasonal fruits, stir and serve Each Harveys & Lemonade contains approximately 1 unit of alcohol. Fino Sherry Cobbler 1 Add 2 small orange wedges, 4 fresh pineapple chunks, 10ml sugar syrup, 25ml Bols Triple Sec and 75ml Harveys Fino into a clean Boston glass 2 Gently muddle together to release the juices and essential oils 3 Fill Boston glass with fresh, solid ice cubes 4 Shake vigorously for 10-12 seconds 5 Double strain into a large wine goblet filled with crushed ice, garnish with orange slice, seasonal berries and mint sprig, and serve Each Fino Sherry Cobbler contains approximately 2 units of alcohol.

Manufacturer

Produced & Bottled for: John Harvey & Sons, Jerez, Spain.

Country

• Country of Origin Spain

• Packed In Spain

Packaging

• Type Bottle

Tio Pepe, the world’s best-selling Fino, originates from Jerez in southern Spain where it is drunk by the locals with tapas, as they’ve done for over a century.

The founder of Gonzalez Byass, Manuel Maria Gonzalez Angel, named ‘Tio Pepe’ after his ‘Uncle Joe’ who created his pale very dry white wine in 1841.

Tio Pepe is produced from Palomino Fino, a grape variety that thrives in the chalky soil of Jerez. Once in barrel it is aged for a minimum of 4 years in the solera system.

A crisp, fresh and uncompromisingly dry Fino. Served chilled, straight from the fridge, Tio Pepe is fantastic with food. It has a natural affinity with fish and is perfectly suited to tapas-style dishes such as ham, chorizo, olives and Manchego cheese.