A single distillation of espadín, made in a 80 liter batch only, infused with cinnamon, coffee beans, and cacao over top of the distillation — like the pechuga style of mezcal, this is very gentle way of aromatizing the spirit, as opposed to blending it together or fermenting all the base materials together at once. Does not taste like any 'flavored' spirit you've ever had: truly elegant, with warming notes of shiitake mushroom, dried cinnamon, and green and dried herbs. Really beautiful end-of-year spirits, like drinking a café de olla in the morning.