Colombia Bourbon Natural Whiskey Barrel lumi xl it’s a bright

it’s a bright

a co-fermentation built around isolated microorganisms and a fruit-based mother culture

experimentation

Colombia undergoes a Natural Tartaric Acid Cold Room process designed to carefully control fermentation and drying

Colombia Bourbon Natural Whiskey Barrel lumi xl it’s a brightThis Bourbon Whiskey Barrel Natural is built through a precision, multi step fermentation. Rodrigo Snchez cultivates 10 custom yeast strains and creates a panela based starter to drive the cherries through a controlled 200 hour anaerobic fermentation with whiskey in sealed tanks. The coffee is then aged 30 days in used whiskey barrels, absorbing deep aromatics before drying slowly for 3035 days on raised beds and mechanical dryers. After a 20 day