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In 1906 the Dry Sack brand was launched, packaged and exported around the world by Alexander Williams and Arthur Humbert.
Today, Dry Sack is a favorite in over 140 countries. It is a unique blend of three individual grapes- the full body and rich aroma of the Oloroso, the extreme dryness of the Amontillado and the softness and deep coloring of the Pedro Ximenez.
These grapes are blended together to create Dry Sack which is mediumdry, with an attractive nuttiness on both the nose and palate - deeply fragrant with a unique lingering finish.
Dry Sack is produced exclusively in the southern region of Spain, known as Andalusia, in an area known as Jerez. In Spain, a glass of chilled sherry remains the most satisfactory preliminary to a meal because it is the least likely to interfere with what follows.
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