In Issue 16 of Club Oenologique, world-famous chef Ferran Adrià steps up to the plate as guest editor. The driving force behind El Bulli has transformed the space where the fabled restaurant stood, opening a museum dedicated to its culinary legacy. We look back at the El Bulli story and also take the opportunity to ask the chef about the future of gastronomy. The El Bulli Foundation’s drinks director and former sommelier Ferran Centelles introduces an ambitious series of books on the subject of wine and outlines the Spanish wines that defined El Bulli in its prime. Other themes Adrià was excited to explore include the ideas behind ‘techno-emotional’ cuisine and how the trigeminal sensations impact the way we perceive flavour. Plus, we look inside Albert Adrià’s Enigma restaurant and tap into Barcelona’s cocktail scene, where the spirit of El Bulli continues. This summer issue has an undeniable flavour of Spain, from Pedro Ballesteros Torres MW’s Rioja wine selections to Kristiane Sherry’s top modern whiskies influenced by sherry cask. Plus, there’s Cognac, Bordeaux, Champagne, solera spirits, Paso Robles wine and Barbados rum; a tour of Scotland’s Phoenix distilleries and a spa stay among the vines in northern Spain. All this and more in this special summer 2024 issue of Club Oenologique.