González Byass based La Copa on an 1896 recipe recovered from their historical archives. Made using savory, clove, wormwood, orange, nutmeg, cinnamon, angelica and quina, this Vermouth is aged for 12 months in American oak Sherry casks. It's rich and herbal, with touches of toasted nuts and vanilla alongside an echo of cinnamon spice. González Byass based La Copa on an 1896 recipe recovered from their historical archives. Made using savory, clove, wormwood, orange, nutmeg, cinnamon, angelica and quina, this Vermouth is aged for 12 months in American oak Sherry casks. It's rich and herbal, with touches of toasted nuts and vanilla alongside an echo of cinnamon spice. 750 mL bottle