Mamoré de Borba Very Old Brandy 1968

A remarkable Portuguese brandy from 1968, Mamoré de Borba Very Old Brandy captivates with its vivid golden hue and soft spicy character. Its intense and complex aroma reveals velvety almond and ripe fruit notes, providing a refined sensory experience. On the palate, it is smooth and well-balanced, with a long and persistent finish that is beautifully sustained.

Made from traditional grape varieties, this exceptional brandy is best enjoyed at a temperature of 18-20ºC. Whether consumed immediately or aged further, it remains an excellent choice as an after-dinner digestif, ideally paired with a fine cigar.

Tasting Notes for Mamoré de Borba Very Old Brandy 1968

Appearance

Mamoré de Borba Very Old Brandy has a bright golden hue, a testament to its remarkable aging process and the traditional methods used in its production. Its bright color reflects both its refinement and the careful care taken during its maturation.

Aroma

Mamoré de Borba Very Old Brandy aroma is both intense and complex, revealing layers of depth that unfold with each breath. Velvety notes of almonds provide a rich, nutty base, while hints of ripe fruit bring natural sweetness and vibrancy. A soft yet noticeable spicy character enhances the aromatic profile, providing a sense of warmth and sophistication.

Palate

Mamoré de Borba Very Old Brandy is exceptionally smooth and well-balanced, offering a luxurious and harmonious experience.  The velvety texture glides easily, revealing flavors of toasted almonds, dried fruits, and subtle vanilla undertones. Notes of soft spice linger, contributing to a well-rounded complexity that captivates the senses.

Finish

The finish is long and persistent, leaving a beautifully lasting warmth that reveals its distinguished character. The persistent aftertaste is both inviting and memorable, making each sip a delight.

Serving recommendation

Mamoré de Borba Very Old Brandy is best enjoyed at a temperature of 18-20ºC. Serving it in this ideal range allows its complex flavors and aromas to fully express themselves. It serves as an excellent digestif after dinner, offering a refined closure to the meal. 

To elevate the tasting experience, it pairs exceptionally well with a fine cigar, creating a moment of indulgence and sophistication.

Perfect Dishes to Pair with Mamoré de Borba Very Old Brandy 1968

Dark Chocolate

The rich, slightly bitter notes of high-quality dark chocolate complement the deep, complex flavors of this aged brandy.

Roquefort Cheese

The bold, salty character of Roquefort enhances the smooth, caramelized undertones of the brandy.

Dry-Cured Iberian Ham

The nutty, savory profile of Iberian ham balances the brandy’s warm, oaky finish.

Creme Brulee

The creamy vanilla and caramelized sugar layers in crème brûlée harmonize with the brandy’s aged sweetness.

Roasted Nuts

Almonds, walnuts, and hazelnuts provide a delightful contrast to the brandy’s velvety texture and smoky notes.

What makes Mamoré de Borba Very Old Brandy 1968 unique compared to other brandies?

This brandy stands out due to its extended aging period of approximately 30 years, which develops deep, complex flavors. It is aged in national oak barrels, a practice that enhances its rich spiced, nutty, and fruity aromas. Additionally, it is a limited edition, making it a rare and prestigious bottle.

What food pairings complement Mamoré de Borba Very Old Brandy 1968?

This brandy pairs well with dark chocolate, roasted nuts, aged cheeses, and fine cigars. It also enhances the experience when enjoyed with desserts like crème brûlée or Portuguese pastéis de nata.