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Pink Bourbon Anaerobic Natural
Detailed information on Pink Bourbon Anaerobic Natural
Notes of Dried Orange, Green Apple, Mandarin, Orange, Milk, Chocolate, Plum, Yellow fruit
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
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