Originally a maker of unrefined sugar known as panela, first-generation aguardientero Orlando Vásquez crafts this aguardiente from the fresh juice (“caldo”) of two cane varieties (290 and CP421) prized for their high sugar content and quick growth. Orlando began distilling aguardiente in 2015; he uses a four-plate, continuous copper still heated by firewood.
Truffle, charcoal smoke, vinegar and wood glue on the palate. Mandarin, roasted cherries and smoked berry jam on the palate.
Orlando Vásquez
A second-generation cane farmer and first generation aguardiente producer, Orlando and his family have historically focused on the production of unrefined sugar called “Panela” or “Piloncillo.” Just over a decade ago, Orlando decided to experiment with the distillation of rehydrated Panela, as well as fresh pressed cane juice, and has spent the last few years perfecting his craft.