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You can't leave the region without buying some of the local sherry.
Sherry’s distinctive flavour is traditionally attributed to the rare white albariza soils found around the mouth of the River Guadalquivir, and real sherry is only produced in Jerez and nearby towns like Salucar de Barrameda, Chipiona and Puerto de Santa Maria. Large-scale production has always been associated with Britain, hence the English names of many of Jerez’s sherry barons and their bodegas. Heavier sherries like olorosos and amontillados have traditionally been mainly for export, with locals preferring the lighter, dry finos.
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