Produced at the La Candela palenque in Candelaria Yegol in February of 2022 this twice distilled batch of Espadin (A. angustifolia) was further enhanced by the talent and mind that is Vicente Sanchez Parada, who during the second distillation, hangs a basket of ~25 grilled quail breast, loads of grilled pineapple, grilled bananas and other parts of recipe known only to himself and the Sanchez family. It was then rested 3 months in glass demijohn before being bottled and next enjoyed by you.