Posted 8 months ago
This is a 1954 magazine advertisement for Celebration Cream Oloroso Sherry produced in Spain by Pedro Domecq. - U.S. Importer: Canada Dry Ginger Ale, NY --- In 1725 an Irishman, Patrick Murphy had set up the sherry company that the Domecqs, then a minor French noble family, inherited in 1822. Pedro Domecq produced brandy and sherry until 1994 when the family was bought out and Pedro Domecq became part of the UK-based Allied Domecq.
Oloroso ("scented" in Spanish) is a variety of fortified wine produced in Jerez Sherry and Montilla-Moriles produced by oxidative aging. It is normally darker than Amontillado. Oloroso is usually dark and nutty.
Unlike the Fino and Amontillado sherries, in Oloroso Sherries the flor yeast is suppressed by fortification at an earlier stage. This causes the finished wine to lack the fresh yeasty taste of the fino sherries. Without the layer of flor, the sherry is exposed to air through the slightly porous walls of the American or Canadian oak casks, and undergoes oxidative aging. As the wine ages, it becomes darker and stronger and is often left for many decades.