Cockles in Brine, Espinaler, SpainThe Espinaler family started their long line of businesses in the late 1880s, with a small bar in Barcelona, serving wine and snacks. Eventually the Civil War in Spain caught up to them, and after it had passed, they were forced to reinvent themselves. In the 1950s, they introduced Espinaler Sauce to the market, a special blend of top quality vinegar, red pepper, black pepper and carefully selected spices, which with the years has made Espinaler Sauce

Plate simply with lemon zest and flaky salt

FISH VARIETY: King Salmon (Oncorhynchus tshawytscha)

grilled seafood

Shirataki Shuzo has been producing sake since 1855

or as toppings for pizza and burgers

neat mezcal

clover honey

and bruised stone fruit — alongside honeybush tea

Pairing Suggestions: Meaty fish like salmon or tuna

Spain 2018

Use the ink sauce as a base for squid-ink pasta or arroz negro

characterized by calcareous clay soils and a unique microclimate that fosters high phenolic content