Basco Spanish Wholesalers

Founded in 1956 by the Tome Hernandez family, Montanegra produces Ibérico products that are considered to be amongst the best in Spain. This is due to the knowledge gained during more than 60 years and several generations dedicated to the Ibérico pig.

This family business is located in the D.O. ‘Dehesa de Extremadura’ in the Southwest of Spain. It is one of the best areas of oak trees in the region, making the maximum use of the pasture for the breeding of Black Iberian Pigs. Pure Iberian breed pigs are used or those of Pure Iberian mothers crossed with Duroc-Jersey genetically achieving pigs with a 75% Iberian breed and 25% Duroc-jersey. The D.O. Dehesa de Extremadura controls the birth, breeding, feeding, slaughter and the curing process and then optimum time for release to the market.

During the nineteenth century the products produced in the valleys, such as wine, were exchanged with fresh fish from the Bay of Biscay through what is known as the wine route.

Rufino Arroyabe Ruiz de Azua began selling fresh fish on the plateau through this bartering system. In order to keep the fish fresh and in the best possible conditions en route to its destination, he would pack it with ice as he passed the Gorbea mountain. The year was 1898 and after several years of selling these products, Rufino Arroyabe decided to build a cannery and combine it with a winery.

Founded in 1996 by the Morales family, Sucesores de Morales Morales is a company dedicated to the production of traditional olive oil from Córdoba. The mill is in the heart of the Denomination of Origin Priego de Córdoba and the Morales family has full control over the whole production process from their own olive groves up to the final product.

Sucesores de Morales uses different varieties of olives such as Picuda, Picual and Hojiblanca to create Basco’s house Extra Virgin Olive Oil: Señorío de la Mesa. After a careful selection process, the olives are harvested at their exact point of ripening, known as ‘el envero’ by a non-aggressive procedure. This preserves the rural character of the area, maintaining the ancient traditions handed down from parent to child.

Over half a century of life portrays the Celorrio Group’s history, a history of work and growth in the preserved food sector. The Celorrio Group is a group of companies with a history stretching back more than 50 years, specializing in the preserved fruit, vegetable and fish sector.

Throughout time, the quality of their products, customer service and competitive prices have translated into obtaining great prestige and recognition within the sector.

From its headquarters in Calahorra (La Rioja), Celorrio controls the entire manufacturing and distribution of its range of artisan preserves.

Pimentón El Angel is a family business, with a long history in the agricultural sector.

EL Angel is one of the biggest manufacturers and exporters of smoked paprika powder in Spain, with more than 135 years of experience, including spicy, bittersweet and mild flavours. The company has fully renovated facilities with a modernised production line, without forgetting the traditional methods. The company has integrated all production processes within the factory.

Smoked paprika (pimentón) is produced from ripe red peppers, which are dried and smoked over oak wood fire, hence its unmistakable aroma and flavour.

Quesos La Rueda began in 2014 in Villamalea, in the beautiful valley between the rivers Jucar and Cabriel. Our cheeses are made with milk from the family livestock of Murcia-Granada goats.

We make our cheeses using only raw milk and two cheesemaking technologies: lactic and enzymatic coagulations which allow us to vary the products.

Raw milk preserves the original characteristics of the milk both in nutritional qualities (conserves vitamins, the structure of proteins and keeps its original bacterial flora intact) and in flavour and aromas. As the bacterial flora present in milk develops and provides unique characteristics that define this goat’s cheese.

The whole process is artisanal, the pieces are made individually by hand and our rinds are all edible providing each cheese with its own personality.

Rafael Suñer, a bar owner and events owner, and Sergio Iborra, an advertising executive, cemented their shared love of beer in July 2010 when they crafted their first hand-brewed beer: ‘La Socarrada.’ A beer brewed in Valencia with a name that owes its origins in the local dialect.

This honey and rosemary flavoured beer is a bockbier style beer and is testament to Rafael and Sergio’s care and love of their craft: triple malt, double fermentation, no gas added, no filtering or pasteurization and bottled conditioned.

The team continued their revolutionary progress with ‘Er Boqueron’ a beer made with Mediterranean seawater, the only beer in the world made with seawater. Again, a beer made without additives, gas, pasteurization or filtration. A light, fresh blonde beer and right on the cutting-edge of brewing.

The town of Tomelloso is located in La Mancha (Ciudad Real). Here Juan Antonio Peinado began distilling local wines in his distillery in 1820 using a small “alquitara” to make excellent brandies.

This was the beginning of a history of painstaking dedication to making top quality products. The “holandas” used in his brandies were the same holandas which supplied the Charante region in France during the Philloxera epidemic in the 19th century, which prompted the use of the term “Coñac Español” during a large part of the 20th century. However, the unique dynamic ageing system using “soleras and criaderas” to achieve a uniform product results in a truly different brandy. The type and duration of ageing produce different types of brandy with different qualities, aromas and flavours.

Two very important factors are involved in making Brandy Peinado; the raw material and the human element which moulds the former to endow it with the personality that sets Peinado brandy apart from other brandies.

This practice has surpassed time and has become indispensable to offer the aromas and body that gives the unique personality to their brandies. Their top brandies are Peinado: 10XO, 12, 20 and 100, all of them produced in limited quantities.

Agustí Torelló Mata cavas come from the best Penedès vines. They are made with respect to the local varieties and are in harmony with the terrain, soil, climate, process and tradition. These are cavas that strive for perfection.

Penedès lies in a horseshoe of mountains open to the sea and gives a very interesting climatic variety, from the sea level up to more than 800 metres. Our winery is in Sant Sadurní d’Anoia, in the heart of Penedès, about 45km south of Barcelona. The depression of the Central Valley of Penedès is the area where the Xarel·lo grape variety is the main star, contributing body and structure to our products. The proximity to the Mediterranean Sea helps moderate the temperature. It is on the coast, in the Masis del Garraf, where the Macabeo grape finds its ideal place to develop and mature in a balanced way, providing the characteristic varietal sweetness of our cavas. As for the most mountainous area, in the Serralada del Prelitoral, we find Parellada grapes which will provide all the aromatic potential and acidity due to the thermal contrast at that altitude.

Made exclusively with organic vines between 40 and 50 years old with argillan-loam soils distributed throughout Penedés. We leave vegetable coverings to maintain the humidity and looseness of the soil, giving the vines a natural strength. We believe in sustainability and an agriculture more respectful of the environment and, therefore, do not apply chemical pesticides or herbicides. We perform routine checks, tasting and ripening controls to decide the optimum harvest time to handpick.

Using gravity and at low pressures we extract the must to ensure an excellent raw material. Defrosted statically at low temperatures, the fermentation takes place in stainless steel tanks at a controlled temperature of 16ºC and is inoculated with selected local yeasts.