A Storied Legacy
of Tradition and Innovation
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1857: THE FOUNDATION AND EXPANSION
It was in the mid-19th century that the company’s modern history began under the leadership of Mr. Juan Manuel García Balbás, a native of Cabuérniga (Santander). He established himself as a wine stockist in Jerez, soon expanding his enterprise with grocery stores in Cádiz, San Fernando, and Chiclana de la Frontera.
In 1857, he founded his own winery, acquiring approximately 400 casks from established Jerez stockists such as Pedro Juan de Mier y de la Vega, Juan J. Balbás (his uncle), and Manuel de Elejalde y Coma.
García Balbás expanded his holdings by acquiring the San Antonio cellars (current headquarters), La Carmela, Andana Húmeda, and various adjacent plots on today’s Soledad, San Antonio, and Rejas Verdes streets. Throughout the final decades of the 19th century, he, along with his son-in-law José Vélez Sánchez, constructed additional wineries including La Cruz, Santa Marta, San José, San Juan, Santa Teresa, and Santa Elisa.
The archival documents and commercial posters from this period, such as those from the “Santa Elisa” stores managed by José Vélez Sánchez, reveal a diverse commercial activity encompassing groceries, tobacco, coffee, and other goods, illustrating the versatile entrepreneurial spirit of the family.
1935: ESTABLISHMENT OF THE DO JEREZ-XÉRÈS-SHERRY
During the Spanish Second Republic, the Wine Statute was
enacted on May 26, 1933. The Order of September 15, 1933,
established the Regulatory Council of the Denomination of Origin Jerez-Xérès-Sherry, along with the Manzanilla-Sanlúcar de Barrameda and Vinagre de Jerez denominations. This Council, the oldest in Spain, became a model for other denominations throughout the country.
The Vélez family actively participated in the creation of the Regulatory Council, representing the wine producers and growers of Chiclana de la Frontera.
1960: FROM FAMILY BUSINESS TO PUBLIC LIMITED COMPANY
In 1960, the company was transformed into a public limited company under the name Vélez, S.A. Francisco Sánchez-Cosio Vélez, who served as managing director for three decades, also held a position as counselor-member of the Regulatory Council of the Jerez Wine Region.
Today, almost 170 years later, Bodegas Vélez remains a familyrun enterprise, led by the fifth generation. Its facilities cover over 15,000 square meters in the heart of the city, where it continues to produce prestigious wines under the DO Jerez-Xérès-Sherry, including celebrated brands such as Fino Reguera, Amontillado Solera 1891, Oloroso Claveran, Carmela Cream, and Moscatel Especial.
THE SHERRY CASK TRADITION
For more than 30 years, Bodegas Vélez has diversified its activities into the certified “sherry-cask” seasoning process under the supervision of the Regulatory Council. This involves maturing oak casks with DO Jerez-Xérès-Sherry fortified wines such as Oloroso, Palo Cortado, and Pedro Ximénez, destined for some of the most distinguished international whisky producers, including Scotland’s Macallan and Taiwan’s Kavalan.
Denominations of Origin
and the Consejo Regulador
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Protected Designations and Geographical Boundaries
Not all wines or vinegars from the Jerez region qualify for DO status. Only those produced within the officially recognized areas under the “Jerez-Xérès-Sherry” and “Manzanilla-Sanlúcar de Barrameda” DOs are protected.
This exclusive production zone spans approximately 7,000 hectares, covering municipalities such as Jerez de la Frontera, El Puerto de Santa María, Sanlúcar de Barrameda, Trebujena, Chipiona, Rota, Puerto Real, Chiclana de la Frontera, and Lebrija.
The Role of the Consejo
Regulador The Consejo Regulador is the official regulatory body for these DOs, uniquely operating as both:
- A private entity representing winemakers and sherry producers.
- A public body with authority delegated by Andalusia’s Regional Government (Junta de Andalucía) to protect these geographical indications.
Its governance includes a 23-member plenary assembly with:
- 10 elected winegrower representatives.
- 10 elected bodega representatives.
- 1 President appointed by the Andalusian government.
- 2 non-voting government observers.
- 1 General Secretary.
Members serve four-year terms, ensuring broad representation
across the sherry industry.
Core Responsibilities
The Consejo Regulador fulfills three essential functions:
- Quality Control: Ensuring adherence to production standards
and certification processes. - Heritage Protection: Preserving the integrity of the
denominations. - Industry Promotion: Enhancing global recognition of sherry
wines.
This public-private structure allows the Consejo Regulador to balance tradition and innovation, safeguarding the rich heritage of sherry while promoting its evolution.
Sherry and Sherry Cask
History
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Sherry is categorized into two primary styles:
- Biologically aged: Includes Fino and Manzanilla, aged under a layer of yeast called flor (Spanish term for flower).
- Oxidatively aged: Includes Oloroso and Pedro Ximénez, aged through exposure to air, resulting in richer, darker wines.
A RICH AND STORIED PAST
The first known reference to Sherry dates back to the 1st century BC, as noted by Greek geographer Strabo. The Phoenicians are credited with introducing grapevines to the Jerez region around 1100 BC.
During the Moorish rule of Spain (711 AD – 13th century), Jerez remained a significant wine-producing area despite Islamic prohibitions. By the 12th century, Sherry was already being exported to England, where it became known as Sherish, derived from the Moorish name for Jerez.
The British played a vital role in popularizing Sherry worldwide, particularly throughout their colonies. As demand grew, sherry casks became plentiful, and their unique flavors intrigued British merchants.
THE SHERRY CASK AND WHISKY CONNECTION
As sherry consumption expanded, well-seasoned sherry casks were shipped to Britain, particularly Bristol and London. Whisky producers discovered that aging whisky in these casks imparted rich, complex flavors highly prized in the market.
Historically, sherry was exported in bulk, and casks were often repurposed for transport. However, as bottling began to occur directly in the UK during the early 20th century, returning empty barrels to Spain became uneconomical. Instead, they were sold to Scottish distilleries.
By the 1970s, bulk exports were phased out to enhance quality control and reinforce the prestige of the Sherry brand. Today, specially seasoned casks are prepared specifically for the whisky industry, continuing the historic connection between Sherry and whisky maturation.
Casks:
The Essence of Flavor
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he choice of cask profoundly influences the character of whisky and wine, imparting unique flavors and textures through the type of oak, its origin, and the treatment applied to the wood.
AMERICAN WHITE OAK (QUERCUS ALBA)
Origin: USA (Missouri, Kentucky, Tennessee).
Grain: Wide and porous, allowing faster extraction of flavors.
Common Use: Bourbon barrels (legally required to use new charred American oak).
Flavor Contributions: Vanilla, coconut, caramel, baking spices, citrus, honey.
Influence on Whisky: Sweet, approachable profiles; widely used in Scotch (ex-bourbon casks).
EUROPEAN OAK (QUERCUS ROBUR / QUERCUS PETRAEA)
Origin: Spain, France, Hungary.
Grain: Tighter and denser, resulting in slower flavor extraction.
Common Use: Sherry casks, wine barrels.
Flavor Contributions: Dried fruits, chocolate, coffee, spicy tannins, earthy notes.
Influence on Whisky: Adds depth, richness, and darker flavors; essential for sherry-matured Scotch.
OTHER OAK TYPES
French Oak (Quercus robur / Quercus sessiliflora): Subtle spice, toasted bread, red fruit. Commonly used for Cognac, wine, and select whisky finishes.
Spanish Oak: Slightly porous, offering spicy, intense extractions. Often used for sherry aging (Oloroso, Fino, Pedro Ximénez).
Hungarian Oak (Quercus petraea): Balanced vanilla and spice with a tighter grain. Featured in some Kavalan releases.
TOASTING AND CHARRING: CRAFTING THE PERFECT CASK
The treatment of barrels through toasting or charring shapes the final flavor profile of whisky or wine.
TOASTING: Gentle heating (15–30 minutes) to caramelize wood sugars, enhancing sweetness and spice. Common uses include sherry casks and bourbon barrels.
Light Toast: Fresh oak, coconut, light vanilla (120–150°C).
Medium Toast: Caramel, baking spices (150–180°C).
Heavy Toast: Dark chocolate, coffee, smoky tannins (180–210°C).
CHARRING: Intense open-flame burning (15 seconds to 1 minute) that creates a char layer, filtering impurities and releasing bold flavors. Common in bourbon and Tennessee whiskey.
Light Char (#1): Mild oak, subtle sweetness.
Medium Char (#2): Balanced vanilla, caramel, spice.
Heavy Char (#3): Smoky, toasted marshmallow, dark fruit.
Alligator Char (#4): Intense charcoal, espresso, spice.
BARREL SPECIFICATIONS
Common Sizes: 250L (American and European Oak), 500L (American and European Oak).
Customization: Toast levels and barrel capacity can be tailored to specific requirements.
The meticulous selection and preparation of casks remain essential to crafting exceptional whiskies and wines, with each oak type contributing distinct characteristics to the final product.
Sherry Types, Flavor Profiles
and Influences on Whisky
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he type of sherry aged within a cask plays a pivotal role in shaping the flavors and character of whisky. Each variety offers distinct attributes and complexities.
Fino / Manzanilla
Aging: Biological (under flor yeast).
Flavor Profile: Bone-dry, crisp; notes of almond, sea salt, green apple, chamomile.
Body: Light, delicate.
Influence on Whisky: Adds subtle nuttiness, salinity, and fresh citrus. Rarely used due to the instability of flor casks.
Examples: Occasional use by Bruichladdich, Glenmorangie (limited editions).
AMONTILLADO
Aging: Initially biological, later oxidative.
Flavor Profile: Medium-dry; notes of hazelnut, orange peel, toffee, smoky undertones.
Body: Medium-bodied, complex.
Influence on Whisky: Provides balanced nutty sweetness with savory depth.
Examples: Used by Macallan, GlenDronach, Highland Park.
OLOROSO
Aging: Fully oxidative (no flor).
Flavor Profile: Rich, dark dried fruits, walnut, leather, spice, coffee.
Body: Full-bodied, bold.
Influence on Whisky: The most common sherry cask type for whisky, contributing deep color, richness, and spice.
Examples: Macallan Sherry Oak, Glendronach Allardice.
PALO CORTADO
Aging: Begins as Fino, transitions to Oloroso.
Flavor Profile: Unique hybrid; nutty yet rich, with caramel, orange zest, saline finish.
Body: Medium-full, elegant.
Influence on Whisky: Adds layered complexity, balancing bright and deep notes.
Examples: Limited editions by Bowmore, Bunnahabhain.
PEDRO XIMÉNEZ (PX)
Aging: Oxidative, from sun-dried grapes.
Flavor Profile: Ultra-sweet, syrupy; raisins, molasses, chocolate, fig jam.
Body: Viscous, dessert-like.
Influence on Whisky: Creates intensely sweet, dessert-style whiskies; often used for finishing.
Examples: Glenfarclas, Dalmore.
Cream Sherry (Blended Sweet)
Aging: Blend of Oloroso and PX.
Flavor Profile: Sweet yet balanced; toffee, dried fruit, vanilla.
Body: Rich, approachable.
Influence on Whisky: Adds rounded sweetness without overpowering.
Examples: Aberlour A’bunadh, Tamdhu.
KEY TAKEAWAYS
Oloroso and PX casks dominate whisky maturation (80%+).
Fino/Manzanilla casks, while rare, provide unique briny freshness.
Amontillado and Palo Cortado offer complex, balanced profiles.
Rich, fruit-and-spice-driven whiskies (e.g., Macallan, Glendronach) often rely on Oloroso and PX casks.
Our top clients
Partners in Excellence
Kavalan
Founded in Taiwan, Kavalan has swiftly emerged as one of Asia’s premier distilleries, celebrated for its innovation and exceptional single malts. Among its most acclaimed releases is the Kavalan Solist Oloroso Sherry Cask, matured in barrels previously seasoned with Oloroso Sherry from Bodegas Vélez.
In 2021, this expression was awarded the Best Single Malt Whisky at the Beverage Testing Institute (BTI), achieving an extraordinary score of 99 points and earning the Superlative Platinum Medal.
THE MACALLAN
The Macallan, a legendary name in Scotch whisky, has also selected Bodegas Vélez’s sherry casks to enhance its distinguished releases. Renowned for its commitment to quality, The Macallan uses casks seasoned with Oloroso and Pedro Ximénez sherries to impart rich, complex flavors to its whisky.
Through these collaborations, Bodegas Vélez continues to affirm its status as a leading provider of premium sherry casks for the world’s finest whisky producers.
Bodegas Vélez’s dedication to craftsmanship and quality has led to prestigious collaborations with two of the world’s most renowned distilleries: Kavalan and The Macallan.
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