Spanish drinks that need to be on your radar

A short flight or high-speed train ride just under six hours from Barcelona is the beating heart of sherry production – Jerez, or The Sherry Triangle. The flavour of sherry comes straight from its roots in the Sherry Triangle. It’s all down to the combination of albariza soil (that’s chalky to the touch), the warm climate, and the Levante and Poniente winds that sweep across Jerez. Together, these elements create the perfect conditions for the wine to age, while allowing a unique yeast known as flor to flourish. Sherries like Fino and Manzanilla thrive off this fascinating yeast, creating a wine that’s light and dry, but full-bodied, with a finish that’s nutty and round. Honestly, it’s one of Spain's best-kept secrets.

One of the best things about fino sherry? It’s served cold, on tap, and almost always poured alongside a good plate of jamón Ibérico. The nutty acorn flavour of the jamón pairs perfectly with the unique nuttiness of the sherry. And look, while you might not be sitting in a bodega, drinking fino on tap, Gonzalez Byass Tío Pepe Fino and some jamón Ibérico from your local deli is a pretty solid second option. Just remember, fino is served cold, and it’s not the same as your grandpa’s sticky.

Move over Champagne and prosecco – Cava’s in town. Often overlooked in favour of the Italian and French sparkling varieties, Cava is made using the traditional Champagne method of bottle fermentation. It’s aged on lees for about nine months, while Champagne gets at least 15. Cava producers tend to favour native grapes like macabeu (viura), xarel-lo, and parellada over their French counterparts, resulting in a fresh, fruity, zesty sparkling wine that’s as complex as it is unique. But the best part? It’s a fraction of the price of Champagne, so if you’re after a good-quality bubble without the big spend, Cava’s your girl.

Cava’s everywhere in Spain, but its heart lies where it all began in 1872, when José Raventós introduced the style: Sant Sadurní d’Anoia, in the Penedès wine region of Catalonia. If Spain’s on your Europe bucket list, head here. Famous for its rich cuisine, this area is stunning, with rocky hills and historic old towns. Sip Cava, take in the views and indulge in some local bites. Argh, we’re so jel. For those of us living vicariously, Villa Conchi’s Extra Brut Imperial makes it easier. Made right in the heart of Catalonia, shielded by Montserrat’s rocky mountains, Villa Conchi’s wine is Mediterranean-focused: pleasant, round, light, fresh and with a generous finish. It pairs perfectly with Spanish food (because, duh, what grows together…). So, whip up some tapas at home or tackle a big batch of paella.

Lastly but not leastly, we have the Gin Tonica. No, that’s not a spelling mistake, the Gin Tonica is the Spanish art of the Gin and Tonic, and it’s awesome. Think G&T but louder, bigger and more flavourful – how Spanish. Served in a massive goblet – or basically a fishbowl – packed with ice, the Gin Tonica nails the perfect balance of tonic, garnish and gin, matching the botanical with prominent flavour of the ingredients. In Spain, you’ll find them in the small bars speckled across the country. But they’re also super popular here in Australia, with bars like Sydney’s Barber Shop serving up their own take.

If you were going to make one at home, opt for a Spanish gin like the Gin Mare Mediterranean Gin. It’s got some brilliant savoury botanicals to play with, like arbequina olives, rosemary, thyme and basil. Try garnishing with a Gilda, tuck some lemon thyme next to your straw, or a nice big sprig of fresh basil to match those fab flavours in the gin. All that’s left is a good scoop of ice, and a Mediterranean tonic. Salud!