González Byass based La Copa on their first vermouth reference: an 1896 recipe and design that they recovered from their historical archives. It includes eight botanicals in the blend - savory, clove, wormwood, orange, nutmeg, cinnamon, angelica and quina - and is aged for 12 months in American oak Sherry casks. González Byass based La Copa on their first vermouth reference: an 1896 recipe and design that they recovered from their historical archives. It includes eight botanicals in the blend - savory, clove, wormwood, orange, nutmeg, cinnamon, angelica and quina - and is aged for 12 months in American oak Sherry casks. 750 mL bottle