Best Sherry Bars in London for Fino, Oloroso, and Pedro Ximenez | Eater London
"In true Andalusian style, there’s just about room to stand or perch on a stool in Copita, so prop up the bar with a glass of La Panesa fino from Emilio Hidalgo. On average it’s under flor (the yeast crust that forms over sherry as it ferments) for 15 years before bottling, making for a complex, golden aperitif." - Johanna Derry
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