The hotel bar and cloister patio of a converted 18th-century palace; the most civilised lounge setting in Jerez for a post-bodega fino.
The list: The hotel bar of the Bellas Artes boutique hotel stocks Gonzalez Byass Tio Pepe, Barbadillo manzanilla and a short sherry selection from local independent producers.
Tip: The cloister patio of the Bellas Artes is one of the most beautiful spaces to drink a late fino in Jerez; available to hotel residents and walk-in guests.
Address: Plaza del Arroyo 45, 11403 Jerez de la Frontera, Cadiz, Spain, Jerez & Sherry
A genuine Jerez tabanco where sherry is drawn from barrels behind the zinc bar and served in copitas over bare wooden tables. The format unchanged since the 19th century.
The list: One of Jerez's oldest surviving tabancos. Sherry drawn from barrels at the bar: fino, manzanilla and oloroso. No cocktails, no still wine. The tabanco format.
Tip: Ask for the vino from the barrel rather than the bottled commercial brands; the barrel-drawn fino is cheaper and fresher.
A narrow-fronted Jerez tabanco on Calle San Pablo, two blocks from the cathedral. Barrel-drawn fino with bar snacks and a cast of local regulars from the old city.
The list: Traditional tabanco in the cathedral quarter of Jerez. Fino, manzanilla and amontillado from the barrel. Cheese and olives from the bar counter.
Tip: The best fino at Tabanco San Pablo is the unlabelled house barrel; ask specifically for the casa.
A traditional Jerez taberna named for the 19th-century Jerez bullfighter, preserving the tabanco tradition with its own barrel stock of fino, amontillado and oloroso alongside jamón and charcuterie.
The list: Named for the great Jerez bullfighter Rafael Guerra (El Guerrita), this taberna serves all styles of Jerez sherry directly from barrels alongside traditional Cadiz tapas. One of the last traditional tabernas in Jerez with its own barrel stock.
Tip: The amontillado and oloroso here are drawn from an old solera owned by the bar rather than sourced commercially; quality and freshness are exceptional.
A boutique hotel in a Barrio Alto colonial palace with a garden courtyard bar serving manzanilla and local wines under jasmine-covered arcades.
The list: A converted Barrio Alto palace with a wine-and-sherry bar in the courtyard garden. Manzanilla from Barbadillo and Hidalgo La Gitana; limited selection of Sanlucar natural wines.
Tip: The jasmine-scented courtyard garden at night is the most romantic setting in Sanlucar for a late copita.
A bar set in the 18th-century cloister garden of a converted Capuchin convent in El Puerto's historic centre. Tranquil, beautiful, and sherry-stocked.
The list: The bar of the 18th-century converted convent hotel stocks a curated selection of El Puerto Triangle fino, amontillado and oloroso alongside cocktails.
Tip: The cloister garden of the convent is the setting for the hotel bar; a fino under the old stone arches is the perfect end to a Triangle bodega day.
A genuine Jerez tabanco where sherry is drawn from barrels behind the zinc bar and served in copitas over bare wooden tables. The format unchanged since the 19th century.
The list: One of Jerez's oldest surviving tabancos. Sherry drawn from barrels at the bar: fino, manzanilla and oloroso. No cocktails, no still wine. The tabanco format.
Tip: Ask for the vino from the barrel rather than the bottled commercial brands; the barrel-drawn fino is cheaper and fresher.
A narrow-fronted Jerez tabanco on Calle San Pablo, two blocks from the cathedral. Barrel-drawn fino with bar snacks and a cast of local regulars from the old city.
The list: Traditional tabanco in the cathedral quarter of Jerez. Fino, manzanilla and amontillado from the barrel. Cheese and olives from the bar counter.
Tip: The best fino at Tabanco San Pablo is the unlabelled house barrel; ask specifically for the casa.
A tiny Sanlucar tabanco in the Barrio Bajo drawing manzanilla and oloroso from its own small solera. The most local and least-visited tabanco in Sanlucar.
The list: A small bodega-bar in Sanlucar's old lower quarter drawing manzanilla from its own barrels. Limited selection but impeccably fresh.
Tip: The manzanilla en rama poured here comes from a small Sanlucar solera not available in any shop; only accessible at the tabanco.
A traditional Jerez taberna named for the 19th-century Jerez bullfighter, preserving the tabanco tradition with its own barrel stock of fino, amontillado and oloroso alongside jamón and charcuterie.
The list: Named for the great Jerez bullfighter Rafael Guerra (El Guerrita), this taberna serves all styles of Jerez sherry directly from barrels alongside traditional Cadiz tapas. One of the last traditional tabernas in Jerez with its own barrel stock.
Tip: The amontillado and oloroso here are drawn from an old solera owned by the bar rather than sourced commercially; quality and freshness are exceptional.