Red Bourbon Advanced Processing

This extraordinary Red Bourbon Advanced produced by Wilton Benitez - Granja Paraiso offers a full body, red fruits sweetness, nutty sweetness and fruitiness forward notes to pomegranate, blood orange and cranberries. Farm: La Macarena Altitude: 1950 m.a.s.l. Sterilization method: Ozonated water & ultraviolet light. Fermentation process: It was made in 2 phases in an anaerobic bioreactor, the first one was for 48 hours and the second one for 68 hours, in total 116 fermentation hours with saccharomyces pastorianus yeast to get fruity notes. Drying method: For 48 hours at 38 celsius degrees in a controlled mechanical equipment.