Harveys has produced fine Spanish sherry from the Jerez region of Spain since 1796. Our flagship sherry, Harveys Bristol Cream, is the world’s best selling sherry, and the most popular imported sherry in the United States. While standard Cream Sherries are merely sweetened Olorosos, Harveys Bristol Cream is a unique blend of Fino, Amontillado, Oloroso and Pedro Ximénez wines.
Harveys Bristol Cream
NOVEMBER 2000, Gordon Stimmell
Score: 88 "Well known blend of old olorosos, finos and amontillados sweetened with Pedro Ximenez, this amber-coloured sherry has smoky orange rind and caramel aromas, with flavours of vanilla bean, toasted caramel and toffee. Mellow, very smooth style in a dark blue glass bottle. Try with a slice of orange alongside fresh roasted almonds."
Harveys Bristol Cream
Harveys Bristol Cream features flavors of roasted nuts and raisins, with a subtly spicy finish. Harveys Bristol Cream is usually served well chilled as an aperitif, as an after-dinner drink straight, or on the rocks with a wedge of lime or slice of orange. The ice lessens the viscosity and the citrus lowers the sweetness to create a refreshing drink. As a dessert wine, serve with cheesecake, flan, bread pudding or crème brulée.
Harveys Bristol Cream is a proprietary blend of three sherry types — Fino, Amontillado and Oloroso, all created from the Palomino grape – that are then sweetened with Pedro Ximénez wine. Each adds a unique flavor and textural element to the final blend. More than fifty different soleras are used to create Harveys Bristol Cream, which is about 8 years old at the time of bottling. The final blend is a closely guarded company secret. Harveys Bristol Cream sweetness is ultimately adjusted to 13.8 - 14.2% by the addition of wine created from the sun-dried Pedro Ximénez, which adds a creamy, raisiny richness.
Bristol Blue Bottle
The Bristol Blue bottle was introduced in 1996 to mark Harveys 200th anniversary. Bristol, besides being an important seaport, had become one of Britain’s centers for the manufacture of fine colored glass by the 1720s. The term "Bristol Blue" arose from the fact that Bristol was the point of supply for the coloring agent, Saxon cobalt oxide (smalt), which produced the wonderful, deep blue. This oxide was not easily available in Britain until the 1760s, when a Bristol porcelain manufacturer, William Cookworthy, purchased the entire stock from the Royal Saxon Smalt Works and made it available to glassmakers throughout the country.