Stat: what goes into the world's best sangria?

[Thumpalumpacus]

I'd replace the rum with a good Jerez brandy like Carlos III, or a French brandy. That's how I learnt making them in Spain. I'd also ditch the cloves -- I'm not big on that taste, and I'd think it'd make your batch smoky rather than refreshing. I could be wrong about that.

Slivovitz, not brandy or rum.

Never had that. But a sangria with Jerez brandy in it ... that was good stuff.

Not being a drinker any more, I won't take your advice, but if it works for you go with it.