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by Priya Pappu |

Inspired by a long, winding, and intensely passionate Albéniz symphony, Tres' enchanting blend of oakmoss, amber, silver sage, fresh lavender + orange peel creates a rich and enigmatic dance for the senses as it comforts the soul. 


Believers in a full experience, we decided to celebrate Tres by pulling together some of our favorite Spanish experiences. Even more important was sharing them with you. We hope you enjoy some of the inspiration behind the Tres story! 

Isaac Albéniz

1860 – 1909

Born in Camprodon, Albéniz was a virtuoso pianist, conductor and composer during the Spanish Post-Romantic era. His work transcends the piano and had a profound effect on his contemporaries. Perhaps most interesting is his impact on classical guitar literature, with many of his pieces becoming classic guitar staples even though he never composed for the guitar.  

Listen to a favorite Albéniz piece here.

Warm Tasso Cream Baked Oysters

This decadent treat is perfectly rich and indulgent. The briny taste of the sea is met and matched with the rich feel of heavy cream and tasso ham. Too wonderful for a meal, these brilliant snacks are perfect for your next Tapas party. 

  • 4 slices of white bread 
  • 1/2 cup melted butter
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 3 oz Tasso ham or cooked chorizo 
  • 2 tbsp finely chopped shallots 
  • 1 clove finely minced garlic
  • 2 cups heavy whipping cream 
  • 1 to 2 dashes of hot sauce
  • 1 dozen freshly scrubbed oysters in their shells

Preheat the oven to 300 and place the bread on an ungreased baking sheet. Bake 8-10 minutes on each side until brown. Pulse in a food processor. Add the melted butter, salt, and pepper. 

Cook the ham in a large skillet. Add the shallots and garlic and cook for 2 minutes until tender. Stir in the cream. Bring to a boil and reduce by half, stirring occasionally. Add hot sauce to taste and season. Keep warm. 

Increase the oven to 350. Shuck the oysters to the half-shell. Arrange on a shallow baking sheet, sprinkle with bread crumbs. Bake 8-10 minutes until the topping is brown and the oysters are plump. 

Top with the tasso cream sauce just before serving.


Refreshing and light, perfect for an easy weekend in Granada or as a slow-drawn entrance into your night in Ibiza.

  • 2 oz manzanilla sherry
  • 4 oz tonic
  • 1 touch of sugar
  • mint

Fill a shaker with ice and add the sherry and mint. Stir until well mixed, cold, and fragrant. Strain into a serving glass so the ice won't water down the magic. Add a touch of sugar to taste and top with tonic water. Add a few additional sprigs of mint to garnish. 


Fragrance Family: Woodsy - earthy, grounding + embracing
  • Top Note: lavender + orange peel 
  • Middle Note: sage
  • Bottom Note: oakmoss + amber


Light a Tres, put on some Albéniz, whip up your favorite tapas + cocktails, and you have yourself a pretty decent night in. Enjoy! 

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