Sauce Espinaler 92ml

Spinaler Sauce

Salsa Espinaler 92ml is a perfect sauce to accompany appetizers, it is a sensational condiment to add to cockles, clams and chips. The spinaler sauce recipe dates back to 1960 and is a unique and very successful family recipe. The basic ingredients are a quality wine vinegar, sweet red pepper, black pepper and a series of spices that the family keeps secret.

Sauce history for Espinaler

To elaborate Reserva Única Dos Déus a mixture of several herbs is put to macerate in alcohol during two months, the main of which are dictamos of Crete, Artemisa pontica, the ajedrea of garden and the gentian.

After this time the herbs are pressed to extract the extract where the aromas and flavor are concentrated, and mixed with white wine from Tarragona and mistela that gives it the sweet notes. The mixture matures 5 years, by the system of soleras, in barrels of 500l. coming from the aging of wines of Cadiz.

In the past, each town had its own salsa recipe to accompany Sunday's vermouth. In the case of Espinaler, the sauce was so popular that the people who visited the tavern, when they finished making the vermouth, asked for a bottle to take away, in the beginning glass bottles were used and filled in the tavern itself as if it were bulk wine, it was covered with a cork and people could enjoy it at home, it was then when Miquel Tapias, fourth generation of taverners, decided to take a step forward and bottle and sell the sauce, the rest is history.

The main ingredients of the Espinaler sauce are; it is a quality wine vinegar, high quality sweet red pepper, black pepper and a combination of spices that the family keeps secret.

The Espinaler House

Sited in Vilassar de Mar (Barcelona), Espinaler is famous both for its tavern, where the best vermouths and aperitifs are served since the 1940s, and for its top-quality preserves from the Galician estuaries, as well as its well-known sauce for dressing aperitifs for seafood preserves.

The Espinaler brand was born in 1896, when Miquel Riera moved to Vilassar de Mar and opened the Espinaler tavern, the classic Mediterranean establishment; Collected, rustic and familiar, where wine was mainly served. In 1940, Miquel's grandson, takes control and renews the offer of the business, adding a vermouth of great quality to the letter, which over the years, would become one of the star products of the brand. Little by little, the options to accompany the vermouth were extended, mainly, with Galician preserves of first level; White clam, cockle, mussel, bonito ...

In the seventies, the great-grandson of the founder, travelling regularly to Galicia to personally select the best seafood, starts a small revolution, marketing those preserves under the brand Espinaler, allowing lovers of 'making the vermouth', to enjoy the best Galician and vermouth preserves wherever they want.