Jerez has been making wine for more than 3,000 years, and 100&NOMORE Jerez pays tribute to that culture of wine and to the passage of time. The gin starts from wine alcohol and sherry brandies aged by the solera method, is given its juniper character, and is then aged in French oak barrels from the Allier forest.

Ricardo Barguñó launched 100&NOMORE in 2021 after experimenting at home with Sichuan pepper, and the name describes the method: every gin is handcrafted at La Destilateca in Barcelona in editions of up to a hundred numbered bottles. Jerez is an aged gin with a strength of 40% ABV, sold in 50 cl bottles. The first release of the brand was a Sichuan gin, and the range has since grown to editions such as Brava, Manaos, Oaxaca and a Christmas gin.

The solera system, used for sherry and brandy de Jerez, blends younger and older spirits across tiers of casks, so that each bottling carries a little of the oldest reserves. That base gives the gin a round, complex and gently vinous character, in which botanical freshness meets the warm, elegant notes of barrel ageing. The French oak adds woody notes and a golden colour. Sherry comes from the area around Jerez de la Frontera, in Andalusia, where the solera tradition developed over centuries.

Allier oak, with its tight grain, is prized by winemakers and distillers because it releases tannins and vanilla slowly, which suits a gin meant to stay balanced rather than heavily woody. The brand suggests savouring it without haste, as a contemplative drink. A small glass at room temperature lets the sherry and oak open gradually; a single ice cube or a thin orange zest are gentle options for those who prefer it cooler. With its vinous depth and oak, it sits closer to an aged spirit than to a classic mixing gin.