Pink Bourbon Anaerobic Natural

This lot of Pink Bourbon underwent Anaerobic Natural. Ripe cherries are carefully handpicked and placed in sealed tanks for 60 hours of anaerobic fermentation at a controlled temperature of 20–22°C, starting with a pH of 6.5 and finishing at 4.2. After fermentation, drying is carried out mechanically for 180 hours, beginning at 35°C and gradually reaching 40°C, ensuring consistency and stability throughout the process.

12 OZ