I'm going to be controversial here, but although I love most things spanish the delights of La Casera are lost on me. Am I alone in thinking this ? To me it is a way of ruining the excellent spanish wines
or attempting to make an undrinkable menu type wine drinkable, and usually failing ! The same applies to when it is put in beer. If enough of you can suggest other uses for it I will try all of them in the hope to understand its appeal, but in the meantime I'm lost as to why anyone would want to carry it from Spain to the US.