Cazalla de la Sierra

Cazalla de la Sierra is the most appealing of the dozen or so villages in the Sierra; a whitewashed jumble of houses clustered around a huge cavernous church. It boasts one of the best churches in the Sierra Morena, grand mansions, and beautiful churches and, out of town, a 15th-century monastery that has been converted into a hotel.
Archaeological finds from the Cuevas de Santiago show that Cazalla was the site of human settlement since Neolithic times. Under the Romans, Cazalla was called Callentum and became renowned for its vineyards and wines. Known as Kazala, 'fortified town' in Arabic, when the Moors occupied it, their architectural legacy can be seen in the castle, the Azahín part of town and remains of the defensive walls. It was also an important defensive center for the Castilians fighting the Portuguese. It underwent a boom period in the 16th and 17th centuries due to its status as the chief exporter of wines to the New World, as well as its sales of aniseed liquors.
Carmona - 48 miles, Constantina - 13 miles, Seville - 50 miles

Constantina

Crowned by a ruined fortress, the pretty streets of its Moorish quarter twisting up the castle hill, Constantina is the largest town in the Sierra Norte Natural Park. Originally a Celtic settlement and an important Roman town, it has lots of medieval character, particularly in the maze of cobbled streets in Barrio La Morería on the hill topped by a ruined Moorish castle. In the heart of Constantina is its 14th-century Mudéjar church, the Iglesia de la Encarnación, which has an imposing tower and Renaissance portal, the Puerta del Perdón, which was designed by Seville's Giralda architect, Hernán Ruiz. The fascinating Barrio La Morería is worth exploring with its steep streets, pretty whitewashed houses and elegant 18th-century mansions. Climb up to the castle for some spectacular views.
Fábrica-Museo Anís La Violetera on Calle Mentidero is a factory and museum dedicated to anís, the aniseed-based liqueur that both this town and Cazalla are famous for producing. It demonstrates local traditions, employing techniques dating from the 16th century, of distilling anís in a copper still that is wood-fired, using holm oak. Try the specialty, crema de guindas, which is made using cherries.
Carmona - 36 miles, Cazalla de la Sierra - 13 miles, Seville - 55 miles