Amontillado

An Amontillado sherry begins as a fino, fortified to approximately 15.5% alcohol with a cap of flor yeast limiting its exposure to the air.

A cask of fino is considered to be amontillado if the layer of flor fails to develop adequately, is intentionally killed by additional fortification, or is allowed to die off through non-replenishment.

After the additional fortification, Amontillado oxidises slowly, exposed to oxygen through the slightly porous American or Canadian oak casks, and gains a darker colour and richer flavour than fino.

Amontillado is characterized by nutty aromas, tobacco, aromatic herbs and often sturdy, polished notes of oak.

Due to its oxidative aging and preparation, amontillado is more stable than fino and may be stored for a few years before opening.