XALAR:
How to Enjoy It
Vermut Xalar has a creamy entry along with a sweet and elegant sensation, leading to a rather bitter aftertaste. Although this bitterness may be surprising at first, after a few seconds, it leaves a fresh and pleasant feeling.
The ideal way to enjoy Xalar is to drink it chilled, without ice, as the ice would compromise its creamy texture. There is no need to add citrus garnishes (orange or lemon peel), as the recipe already includes the perfect amount of citrus infusions.
Perfect for enjoying as an aperitif or at the end of a meal during extended conversations.
Serve at 8ºC.
INGREDIENTS
Ingredients: Dry wine from Red Grenache Blanca and mistela from Red Grenache Blanca aged in French oak barrels.
Main list of herbs and spices used for maceration and infusion in order of importance:
Rosemary, elderflower, thyme, chamomile, angelica root, licorice, wormwood, clove, gentian root, sage, orange peel, nutmeg, fennel, orange blossom, cinnamon, basil, savory, lemon peel, oregano, bay leaf, ginger, juniper, hibiscus flower, turmeric, coriander, citronella, green anise, star anise, and dill.
Maceration: All herbs, spices, and flowers were carefully macerated or infused for one month in a hydroalcoholic solution. They were then pressed manually using a vertical press with a capacity of only 5 kg.
THE TEAM
Silvia Pujol - Oenologist, viticulturist and owner of Cellers Vins Algars, DO Terra Alta, Batea.
WWW.VINSALGARS.COM
Toni Coca – Winemaker and co-owner of the Coca i Fitó winery, DO Montsant, El Masroig.
WWW.COCAIFITO.CAT
Miquel Coca – Cooker, traveler and co-owner of the Coca i Fitó winery, DO Montsant, El Masroig.
WWW.COCAIFITO.CAT
XALAR
in Cooking
Xalar is a blend of many herbs and spices that can add a special touch to many culinary preparations, whether for fish, meats, or desserts. It is primarily used as an aromatic enhancer, adding a few drops to salads or cakes, moistening the sponge cake, or adding it to flour and sugar mixtures for pastries. For grilled meats, just before removing the meat from the fire, we can add a few drops of Xalar on top or when sautéing poultry or meat. For baked fish, you can also add a few drops, or over a stir-fry or sautéed fresh prawns.
Experiment with Xalar in many preparations, always using it sparingly, as this vermouth is highly aromatic. Be bold, practice, and create new sensations.
XALAR
in Cocktails
Xalar is an aromatic vermouth that can transport us to the Mediterranean, thanks to the multitude of Mediterranean herbs in the recipe. Without forgetting the other ingredients, including flowers, roots, citrus, and spices, just a few drops of this vermouth in certain combinations will make the experience unique.
Some basic recommendations include the following formulas:
Xalar + lime juice and a bitter
Xalar + lime juice + egg white
Xalar + lime juice + aquafaba and a few drops of aromatic bitters
Xalar + Triple Sec (like Cointreau) and orange juice
Whiskey + Xalar + a few drops of bitters
Xalar, gin, Campari
The Secret of an Elixir:
Discovering the Ingredients
This enigmatic plant, known for enhancing the bitter notes of vermouth, is a tribute to tradition. With properties that stimulate appetite and aid digestion, wormwood plays a crucial role in the classic aperitif before large meals. Its additional benefits as an anti-inflammatory and mild antidepressant make it invaluable.
A tribute to Mediterranean love. This plant was not only a symbol of eternal affection between lovers but is also considered a natural revitalizer. With a wide range of benefits, from improving memory to stimulating circulation, rosemary is a jewel of southern Europe.
Known as the "pharmacy of nature," this ancient tree is a rich source of antioxidants and other medicinal properties. Its flowers have traditionally been used to relieve common cold and flu symptoms.
A revered subshrub since ancient times for its healing properties. Particularly potent in relieving respiratory issues, thyme also acts as a guardian against aging.
The calming and digestive touch. This herbaceous plant soothes nerves and softens the stomach, offering a peaceful pause for the palate.
A guardian of our fields, with a history rich in mysticism. Beyond its diuretic qualities, fennel is a treasure of vitamin C and essential minerals for our health.
Revered in ancient Rome, this plant serves as a balm for digestive problems and arthritic pain.
A caress for both the palate and the soul. With calming properties and cardiovascular health benefits, this flower is a feast for the senses.
A burst of fresh and spicy aroma, savory enriches the vermouth with its digestive and expectorant properties.
A warm and spicy essence, this bark stimulates the palate and strengthens the body with its antiviral properties.
Citrusy brightness with antiseptic properties. Lemon peel adds a refreshing and beneficial touch.
The gold of India. Known for its antioxidant and anti-inflammatory properties, turmeric is a journey to the heart of Asia.
An intoxicating aroma reminiscent of Eastern spice markets, with analgesic and stimulating properties.
From the heights of the Alps. The root of this plant, which grows at impressive altitudes, enhances digestion and balances the system.
A spice with a distinct sweetness, known for alleviating liver and respiratory issues.
An exotic seed with relaxing and digestive properties, revered as an aphrodisiac in India.
An aromatic breeze from India and Africa, with a calming and revitalizing effect.
Known as the "healing plant," this herb boosts hormonal health and combats oral ailments.
A herb with history, used both to soothe digestion and in mystical rituals.
A star from the East, this fruit is known for relieving pain and improving digestion.
A spicy and refreshing touch, ginger relieves travel sickness and nausea in pregnant women. It also improves circulation and respiratory issues.
A magical bullet for health, these berries are diuretic and antiseptic.
Xalar
Light amber, bright.
Very fresh entry, full and intense, with a long sensory journey equivalent to the aroma, finishing with a delicate bitterness that adds persistence and character.
Full of nuances, dominated by woody spices, dried flowers, balsamics, and citrus peels. The whole ensemble conveys freshness and complexity. The diversity of changing aromas brings new memories each time you approach the glass, with hints of cinnamon, clove, anise, citrus, savory, licorice, nutmeg, basil, sage, dill, ginger, rosemary, thyme, chamomile...
The label of this vermouth is a work of art in itself, crafted by the masterful hand of Jaume Coca. Inspired by the golden age of Catalan modernism at the end of the 19th century—a time when vermouth was not only a drink but a symbol of cultural elite—Jaume Coca captures this essence in his design.
It’s not just a label; it’s a visual journey to the days when vermouth dominated social gatherings and became one of the most celebrated beverages. Moreover, the illustration reveals in detail the key ingredients that bring this beverage to life.
The name “Xalar” is not just a word; it’s an invitation to joy. It means "to enjoy, to have fun cheerfully" and, though it’s more widely recognized in regions like Camp de Tarragona, Terres de l’Ebre, Castellón, and Menorca, its message is universal: Enjoy every sip as if it were a celebration.
