The story of Bodegas Barbadillo began in the nineteenth century when Benigno Barbadillo moved to Sanlúcar de Barrameda from Mexico with his cousin Manuel López Barbadillo. Back in Mexico, Benigno had made his fortune through the real estate, pharmacy, loans and the importation of Spanish wines. In 1821, when Mexico declared independence from the Spanish Empire, Benigno made the decision to return to Spain with Manuel in tow, and it was there that he purchased his first winery, named El Toro; an fine example of Andalusian architecture. Benigno sold wines throughout Spain, and began to export casks of Sherry to the United Kingdom and America. The year 1827 was a real milestone for the winery, when Barbadillo shipped their first casks of Manzanilla to Philadelphia. It was such as success that, just a few months later, Barbadillo launched Pastora on the market. It was the first and-at the time-the only bottled manzanilla in the world. Since then the company has been passed down from generation to generation of the Barbadillo family.

Pedro Ximénez wine is
obtained from grapes of the same name which
undergo a traditional process known as “sunning�;
whereby the fruit turns to raisins. Once the Pedro
Ximénez grapes have been pressed, the must is
fortified with wine-based distilled spirit to bring the
alcohol content up to 17.5%. It is then matured in
American oak barrels following the traditional Jerez
system of soleras and criaderas. This ageing or crianza
is achieved through oxidation of the wine whilst in
barrel and racking within each tier of the criadera.

Ideal to elaborate desserts and meat
dishes such as pork with bitter orange. It is perfect
also like a dessert itself due to his high sugar content.