The quintessential Pedro Ximenez, there's always a bottle of Lustau's San Emilio Pedro Ximenez in the shop. The PX berries are dried asoleo - on mats, left in the sun to dry - before the tiny droplets of remaining liquid, concentrated down to a honey-like texture, are squeezed into barrels for fermentation. Practically pitch black at the core, with a bronze ring at the edge of the glass, it's slippery and indulgent, think Turkish figs, resinous honey and hints of fresh coffee beans.