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Wachisnais
The name sounds like a tongue twister after the third glass - and that's exactly the intention. Wachisnais is what they call everything in Burgos that tastes delicious but whose name you just can't get together. Three friends - Paco, Noe and Juan Pablo - have made this word their programme. In the small family bodega MN Vinos, in the centre of Pedrosa de Duero, they distil the essence of the Spanish Sunday afternoon: 37 botanicals meet Tempranillo, Albillo Mayor and Verdejo from the Ribera del Duero.
More about Wachisnais
After The Misa - When tradition becomes conjecture
In Spanish villages, the guessing hour after Sunday mass is as much a part of life as the afternoon nap. Paco, Noe and Juan Pablo have taken this tradition seriously - so seriously that they have turned it into a business: After The Misa. Their aim was both simple and ambitious: to create a vermouth that perfectly captures this moment of conviviality. Not an industrial mass product, but an artisanal aperitif with character. The basis is provided by Juan Pablo's family bodega MN Vinos, where the Rodero-Calderari family has been making wine for generations - in the direct neighbourhood of the legendary bodega Felix Callejo, which also proves what is possible here in the Ribera del Duero.
37 secrets in a bottle
Three grape varieties form the basis of every Wachisnais: Tempranillo (here called Tinto Fino), Albillo Mayor and Verdejo. What emerges from this depends on the 37 Botanicals which the team carefully macerates. Wormwood (Artemisia Absinthium) forms the bitter backbone, while orange and lemon peel provide freshness. Cardamom and star anise add oriental depth, while thyme and rosemary reveal their Mediterranean origins. The result is four fundamentally different profiles: The Tintorro is dark and spicy with notes of blackberry and cinnamon. The Blanco surprises with lavender and jasmine. The Clarete dances on the tongue as a rosé version. And the Pedrosini? It pays homage to the Italian vermouth tradition.
Celestial - The coronation after nine months
A special position is occupied by the Presumption Celestial in. The Tintorro matures here nine months in wooden barrels, before it is blended with Rita Hetvin - a sweet wine from the same bodega, whose barrels have over six years of history behind them. The result tastes of eucalyptus and dark chocolate, liquorice and cranberries. A conjecture for moments when time stands still.
Drink like in Burgos
The makers recommend Wachisnais pure on ice - especially on Sundays after the fair, when the sun is shining on the plaza and the conversation is more important than the time. For those who want to experiment: a Wachislemon with lemonade or a Wachistonic for the evening work splendidly. But one thing remains non-negotiable: Wachisnais is never drunk alone. It is, as the founders say, above all a feeling - „el vermut antes que un vino, es un sentimiento.“