"In Spain, drinking culture is closely tied to socializing surrounded by loved ones," says Chef Iñaki Murua, who was born in the Basque region of Laguardia and now runs Ikaro in La Rioja and Momento by Ikaro in Miami. "It's based on experiencing moments of happiness."
"There's a lighthearted nature to the drinking culture of Spain," says Eric Bolyard, executive chef of La Compagnie and the recently-opened Experimental Cocktail Club New York. "It's conviviality at its finest."
"Mounds of salty Marcona almonds, plates of meaty Cantabrian anchovies, slabs of cured and air-dried tuna (mojama), garlicky, piquant chorizo," says Nicolas Lopez, concept chef partner of Mercado Little Spain. "These are iconic because they are so much a part of Spain. They're items that have sustained people for thousands of years."
"The thing I love most about the drinking culture of Spain is its diversity and deep connection to regional traditions," says Bryan Dayton, the owner of Corrida, a Spanish-inspired chophouse in Boulder, Colorado, with an all-Spanish beverage program. "Each region has its own iconic drinks that are deeply rooted in locales."
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