La Copa by González Byass celebrates "Vermouth Time"

Vermouth La Copa by González Byass Cup pays tribute to "La hora del Vermouth" –Vermouth Time. This initiative will be held on Saturdays and Sundays from 1 pm to 2 pm in 60 different venues of Madrid. Seldom – virtually never– does a product integrate into the popular culture of a whole country and even lends its name even to a specific time of the day. To enjoy vermouth is a not-to-be-missed Spanish tradition and, therefore, Vermouth La Copa by González Byass wants to celebrate it in Madrid over several weekends of May and June. It's Vermouth Time. 60 venues of Madrid have joined this initiative by González Byass, which starts the San Isidro weekend (13 and 14 of May) and will extend until early June. Both on Saturdays and Sundays, a bell ring will mark the beginning of Vermouth Time, an old ritual that has become fashionable again. Those who –at that time– order a glass of this genuine Jerez Vermouth will be invited to a second one to reward their passion for the drink. For this occasion, La Copa by González Byass has prepared a complete decalogue: the keys to #VermouthTime: Vermouth time is sacred, celebrate it with Vermouth La Copa by González Byass.

1. Do not take your Vermouth with just anything: choose your appetiser well.
2. Don’t neglect the presentation: La Copa comes always served in a glass for sherry, with ice and orange.
3. Worship good barmen and let yourself be advised.
4. Enjoy identifying the flavour of its eight botanicals on a base of noble Oloroso and Pedro Ximénez soleras.
5. Be amazed: try new pairings for your Vermouth La Copa.
6. Do your friends a favour and urge them to share the goodness of "Vermouth Time" with you.
7. Do not envy someone else’s tapa: better order another one for you.
8. Your generosity buying rounds will be rewarded... sooner or later.
9. And remember that Vermouth Time is best enjoyed in moderation and responsibility.

Vermouth La Copa by González Byass The uniqueness of wine and the exoticism of aromatic herbs and spices blend into La Copa, a vermouth made of noble Oloroso and Pedro Ximémez soleras older than 8 years along with a careful selection and combination of botanical ingredients such as wormwood, savoury, clove, orange peel, cinnamon, nutmeg, angelica and quinine bark. Vermouth La Copa by González Byass exudes a deep spicy aroma where subtle notes of clove and cinnamon harmonise –in a very balanced way–with the rest of spices. On the palate, its smoothness and elegance –which recall its Jerez origin– are remarkable, just as its slightly bitter aftertaste.