A whisky from Liébana, slowly distilled in an alquitara
Curavacas 3 Year Old is a Spanish whisky produced in Liébana, Cantabria, by Sierra del Oso. Its distinctive character comes from an unusual production method within the category: rye and barley from Castilla y León, natural water from the Picos de Europa and an eight-to-nine-hour distillation in an alquitara, followed by three years of maturation in oak casks.
When it first appeared on the market, it was presented as the first whisky produced in Cantabria. Beyond this geographical distinction, what makes it particularly interesting is the way techniques traditionally used by a small distillery specialising in eaux-de-vie have been adapted to produce a grain-based whisky.
Rye, barley and water from the Picos de Europa
The raw materials used for this expression include rye and barley sourced from Castilla y León. Natural water from the Picos de Europa is also used in its production, reinforcing the whisky’s connection with the Liébana region.
Here, grain replaces the grape skins traditionally used by the distillery to produce orujo. This is a fundamental change, allowing its experience of alquitara distillation to be applied to a grain spirit that will subsequently mature into whisky.
Eight to nine hours of distillation
One of the most distinctive aspects of Curavacas 3 Year Old is its distillation process. Each distillation takes eight to nine hours in an alquitara, a traditional system that requires a slow and unhurried approach.
The initial result is a colourless grain spirit at approximately 65% ABV before it enters the cask. It is during the following years that maturation transforms both its appearance and its character.
This method clearly sets Curavacas apart from whiskies produced using large-scale industrial equipment. The alquitara and the extended duration of each distillation form an integral part of this whisky’s distinctive identity.
Three years of maturation in seasoned oak casks
Before whisky production began, a number of casks were prepared for its future maturation. Some were seasoned with Divino (a liqueur combining red wine, orujo, tostadillo and caramel), produced by the distillery itself, while other casks had previously been seasoned with Sherry wines.
Distillation for this first expression began in 2017. Once the grain spirit had been produced, it was transferred to oak casks, where it remained for three years before bottling.
The wood provides the maturation required to transform the originally transparent spirit. The finished whisky develops nuances of oak and dried fruit, together with hints of vanilla. It retains a relatively light profile and a lingering finish, particularly interesting characteristics given its age.
A Spanish whisky with a very specific sense of place
The name Curavacas comes from one of the best-known peaks in the Cantabrian Mountains, located between Cantabria and Castilla y León. The name is particularly fitting for a whisky whose production also connects these two regions: the grain comes from Castilla y León, while the distillation, water and maturation are all closely linked to Liébana.
This combination makes Curavacas 3 Year Old an interesting choice for anyone wishing to explore Spain’s growing whisky scene. Its appeal does not rest solely on its Spanish origin, but on specific aspects of its production that set it apart: selected grain, mountain water, extended alquitara distillation and maturation in previously seasoned casks.
How to enjoy Curavacas 3 Year Old
We recommend trying it first neat and at room temperature. This allows the character of the grain, the influence of the wood and its lighter profile to be appreciated more clearly. A glass that narrows slightly towards the rim will help concentrate the aromas.
It can also be served slightly chilled or with a large ice cube if you prefer to soften the alcoholic intensity and allow for gradual dilution. For a first tasting, it is best to avoid strongly flavoured mixers, as these may mask the distinctive characteristics created by the alquitara distillation and three years of maturation.
At Licorea, we consider Curavacas 3 Year Old particularly interesting for enthusiasts looking for Spanish whiskies outside the more conventional styles. Its production in Liébana, eight-to-nine-hour distillation and use of seasoned casks provide compelling reasons to discover one of the earliest whisky expressions to emerge from Cantabria.
