For possible questions, I'm interested in the origins of the leaf and its cultivation. I respect the fact that there
are probably aspects they'd rather not share, to keep them in business and exclusively producing this leaf.
But within their comfort zone, it would be interesting to know a little about the crop itself. A little about its
domestic use and export would be intriguing; are most of the blenders who use Perique domestic or is it
exported in quantity? What's the acreage committed to growing Perique? Mainly, I have to think there are
incredible stories surrounding the history and marketing of the leaf, sort of a narrative goldmine.