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Finca La Rosala
Finca La Rosala Luxury Cocktail
A tasty snack mix
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
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This delicious and delightful assortment of nuts will keep you reaching for more
Finca La Rosala
Finca La Rosala Luxury Cocktail
A tasty snack mix
This delicious and delightful assortment of nuts will keep you reaching for more
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
A nutty, salty delight! The Finca La Rosala Luxury Cocktail is made up of blanched peanuts, Valencia almonds, blanched hazelnuts, and pecans. The nuts are roasted with a special mix of cane sugar, salt, and paprika de la Vera. It’s a truly delightful assortment that will keep you reaching for more!
Preparation And Pairings
You can enjoy Finca La Rosala Luxury Cocktail on its own—it’s already very tasty without any pairings, and you’ll be tempted to eat it out of the bag on its own, anyway. But—and especially if serving to guests, it goes perfectly well with all kinds of cheeses. It’s also great paired with some dried fruit, or sprinkled onto salads.
If enjoying with a drink, Chardonnay, Champagne, Riesling, and beer work very well with it. You can also have a limoncello with it, or a vermouth.
The Magic Peanut
Pedro Ciudad Imedio grew up with a love for “panchitos,” or the jumbo peanuts in his region. He especially loved the ones roasted by his neighbor, “Angelito,” whose family had been roasting peanuts in wooden ovens for centuries.
It was when Pedro went to buy his usual “panchitos,” that he chanced upon “Angelito” in the process of roasting his beloved peanuts. Pedro was entranced, and watched. Realizing he had an audience, “Angelito” asked him if he’d like to learn the craft. It was an instant yes. They were both enthusiastic about it— “Angelito,” because he could share his lifelong passion, and Pedro because he was learning something that interested him greatly.
When “Angelito” passed on, Pedro decided that he couldn’t let the recipes he learned fade away, so he started to make his own “panchitos” in his home. Eventually, he started roasting other kinds of nuts, and his friends, and the friends of his friends kept asking for more.
All of this led to Finca La Rosala, which now has thousands of customers, and a presence in more than 12 countries.
Storage Instructions
Keep your nuts in a cool, dry place away from direct sunlight and strong smells for 1 to 3 months. To preserve their freshness best, refrigerate them after opening. They'll last this way for up to 6 months.
A nutty, salty delight! The Finca La Rosala Luxury Cocktail is made up of blanched peanuts, Valencia almonds, blanched hazelnuts, and pecans. The nuts are roasted with a special mix of cane sugar, salt, and paprika de la Vera. It’s a truly delightful assortment that will keep you reaching for more!
You can enjoy Finca La Rosala Luxury Cocktail on its own—it’s already very tasty without any pairings, and you’ll be tempted to eat it out of the bag on its own, anyway. But—and especially if serving to guests, it goes perfectly well with all kinds of cheeses. It’s also great paired with some dried fruit, or sprinkled onto salads.
If enjoying with a drink, Chardonnay, Champagne, Riesling, and beer work very well with it. You can also have a limoncello with it, or a vermouth.
Pedro Ciudad Imedio grew up with a love for “panchitos,” or the jumbo peanuts in his region. He especially loved the ones roasted by his neighbor, “Angelito,” whose family had been roasting peanuts in wooden ovens for centuries.
It was when Pedro went to buy his usual “panchitos,” that he chanced upon “Angelito” in the process of roasting his beloved peanuts. Pedro was entranced, and watched. Realizing he had an audience, “Angelito” asked him if he’d like to learn the craft. It was an instant yes. They were both enthusiastic about it— “Angelito,” because he could share his lifelong passion, and Pedro because he was learning something that interested him greatly.
When “Angelito” passed on, Pedro decided that he couldn’t let the recipes he learned fade away, so he started to make his own “panchitos” in his home. Eventually, he started roasting other kinds of nuts, and his friends, and the friends of his friends kept asking for more.
All of this led to Finca La Rosala, which now has thousands of customers, and a presence in more than 12 countries.
Keep your nuts in a cool, dry place away from direct sunlight and strong smells for 1 to 3 months. To preserve their freshness best, refrigerate them after opening. They'll last this way for up to 6 months.
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