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Bodegas Barbadillo and El Celler Can Roca, one of the most prestigious restaurants in the world, have teamed up to develop a new cocoa liqueur that replaces the old contents of a unique cask kept in the Sanlúcar de Barrameda firm since the 1970s. Specifically, the new liqueur, the work of Esperit Roca, the Celler’s liqueur atelier, has been aged for a year using the old cask, which has been completely emptied. The old cocoa has been bottled in a new edition of ‘bota única’ of Bodegas Barbadillo, the proposal through which unique vessels of the old firm reach consumers.
The winery and sommelier Josep ‘Pitu’ Roca have unveiled the collaboration project through which they have shaped a new liqueur that replaces the contents of a very old cocoa bottle that was still kept in the winery, according to the winery.
Regarding the new formulation, ‘Pitu’ Roca explained how the process of elaboration of this new product has been. “The first thing we asked ourselves was what has been the evolution of the concept of cocoa, how a cocoa liqueur was 40 years ago and how it is now. This synergy between Gerona and Sanlúcar has allowed us to recover the old memory of a boot and rejuvenate it with the new liquid. The result is a rich, wise and exuberant liqueur”, he said.
Ataman is the old brand name of the wineries recovered in 2017 for the range of old liqueurs and flavored wines and will be the surname of this new Cacao that is preparing to hit the market.