Lot #13 - Anaerobic in 18-y.o Rum Oak Barrel for 120hr Sidra
The Sidra varietal is a new hybrid made from Bourbon and Typica, picking out the best of those two varieties. It takes the sugary aspect and syrupy mouthfeel of a Bourbon and the clarity and bright side of a Typica.
Enjoy this fine dessert. Here, I want to take you to my home country: France. You will experience distinct aromas of sweet vanilla pastries and pralines like in a boulangerie followed by a delicate raspberry and floral note of fleur d'oranger (orange blossom).
PRODUCER | Ana Maria & Nicolas Eduardo Crespo
FARM | Pillcocaja
COUNTRY | Ecuador
REGION | Azuay
VARIETAL | Sidra
LOT | #13 / 6kg
PROCESS | "INTI" 18-y.o. Rum Oak Barrel Anaerobic for 120 hours
DRYING | Slow dry on African beds
ELEVATION - 1650-1700 masl
HARVEST | October 2021 - February 2022
