Pecan and chocolate sit within a rich, velvety body, supported by caramel sweetness. Distinct orange notes from the co-fermentation add a bright, fruit-driven edge.
After sorting, the cherries are fermented for 96 hours in anaerobic conditions with koji culture (a fermentation mould that helps break down sugars and enhance sweetness and complexity) and pulped oranges. The mixture is continuously agitated to support even fermentation and develop layered, fruit-driven flavours.
