Our producers
Cooperativa Agrícola Cambrills from Tarragona, Spain
Cambrils is a community of around two hundred family-run farms, nestled between olive groves and the sea breeze on the Costa Dorada. At their own olive mill, short supply chains meet meticulous care: the Arbequina olives are selected on the day of harvest, quickly milled, and extracted under controlled temperatures. This preserves freshness, clarity, and varietal character – precisely that "straight-from-the-grove" feeling you experience in the glass: consistently high quality with a clean, vibrant aroma.
The fact that the cooperative regularly receives awards and carries the SIQEV quality seal fits with the impression we gained on site: Here, they work without shortcuts, with respect for fruit and craftsmanship.
We work with Cambrils because here origin, craftsmanship and honesty come together – short distances from the field to the mill, traceable processes to the bottle and a profile that convinces in everyday life as well as on special occasions.
Cinco Jotas (Jabugo, Andalusia)
Cinco Jotas sets the standard for Jamón Ibérico – top-quality ham where every step noticeably exceeds expectations. The animals live in the Dehesa, Spain's open oak-pasture landscapes; during the Montanera (acorn fattening in autumn/winter), they feed on acorns, herbs, and grasses and get plenty of exercise. This results in the fine marbling, silky texture, and nutty, lingering finish.
The black brida (official seal) signifies the highest quality level: "Jamón de bellota 100% ibérico" – purebred and matured on free-range acorns. Cinco Jotas far exceeds even the minimum requirements: exceptionally large pastures, sometimes two montaneras (a type of alpine meadow), and an extra year of aging – more time, more space, more flavor.
Since 1879, the highest quality has been produced: hand-salted, slowly dried in Jabugo's natural cellars, regularly tested for sensory qualities, and matured until the piece is perfect. The result is slices that gleam, smell wonderful, and finish with a long, elegant aftertaste.
Miel del Tío Juan Cruz (Apícola Cuartero) from Aragon, Spain
Tío Juan Cruz is a family-run beekeeping operation that follows the trajectory of Spain's blossoms with around three thousand hives – from Mediterranean orange groves through the Ebro Valley to the Castilian plateau. The apiaries are located far from roads and spray; the honey is harvested carefully, then uncapped, extracted, gently strained, and left to mature undisturbed – a "straight-from-the-hive" moment in a jar: fresh, clear, and true to its varietal.
We work with Tío Juan Cruz because of their consistent choice of locations in pure nectar-producing areas, their honest migratory beekeeping without shortcuts, and a craft that doesn't "make" the honey, but preserves it. The result is clear, distinctive varietal honeys – traceable in their origin and noticeable in the jar.