Espinaler receives the 12th Propeller Award from the Propeller Club of Barcelona
Last Tuesday, December 9, was a very special day for the entire Espinaler team. Our company was honored with the 12th Propeller Award, granted by the Propeller Club of Barcelona, a recognition of our track record and commitment to innovation, sustainability, logistics and export activities.
The award was received by Miquel Tapias Roldós, the fourth generation and president of the company, accompanied by his son, Miki Tapias, the fifth generation and director of operations, during the Club’s monthly luncheon-colloquium, which brought together more than 70 members and guests.
During his speech, Miquel Tapias wished to thank the Propeller Club of Barcelona for the trust placed in Espinaler: “We would like to thank all the members of Propeller Barcelona for choosing us, through a voting process, as the company deserving of this award.”
More than 125 years of history and evolution
During the event, Miquel Tapias shared some anecdotes about the origins of Espinaler, founded in 1896 in Vilassar de Mar, and recalled the evolution of a family project that, over five generations, has known how to grow without losing its essence. From the early commitment to quality canned goods to the creation in 1952 of the iconic Espinaler Sauce, the company expanded its range with vermouth, canned goods, and other appetizers under the Espinaler brand.
International presence and looking to the future
Today, Espinaler has a catalog of more than 350 products, including canned goods, snacks, pickles, vermouth, cava, sangria, and ratafía. Our international vocation is one of the keys to the company’s growth: we export to more than 30 countries, with markets as diverse as the United States, most European countries, and Australia.
Currently, 38% of Espinaler’s business comes from exports, an area led by the fifth generation of the family, headed by Miki Tapias. The entire Export team continues to work to open new destinations, such as the United Arab Emirates and Qatar, and shortly we will begin exporting chilled products, an important logistical step forward that will allow us to compete in high value-added markets.
Commitment to sustainability
Sustainability is a fundamental pillar for Espinaler. We are committed to traditional and artisanal fishing in Galicia, respectful of the marine ecosystem and local communities, guaranteeing the traceability of our products. In addition, all our packaging and cans are 100% recyclable, helping to reduce environmental impact.
Before concluding his speech, Miquel Tapias wished to make a special mention of all the women of the five generations of Espinaler, highlighting especially his grandmother and his mother, creator of the Espinaler Sauce, for their effort and dedication in growing this family project.
This recognition encourages us to continue working with the same passion as always, bringing the culture of the aperitif and the quality of Espinaler to new markets.
