This Espadín from Celso García Cruz was made during the cooler autumn months, with distillation finishing on November 4, 2019. Fermentation times typically take a few more days than they do during the hot and dry months of March-May and generally yield less liquid. Celso selected around thirty of the ripest quiotudo Espadín plants that otherwise might have lost sugar and become prone to infestation come the following spring, and complimented the harvest with another two dozen plant en guía. While Celso remains the master craftsman behind the content these bottles, the entire family is to be thanked for their efforts along every step of the process.

Soil type: colorada, roja, and cascajo

Oven: 7-ton capacity, conical, earthen oven

Mashing: Machete, axe, and shredder

Fermentation: 5 Montezuma cypress sabino wood tanks. 1000 - 1200 liter capacity.