A single distillation of espadín, made in a 60 liter batch only, infused with cinnamon and chilacayota (a local gourd traditionally eaten in sweet preparations, known as Figleaf Gourd in English) puree added at the 3rd distillation - 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 winter spirits.