La Loma Whiskey Barrel Natural

This is a natural Bourbon from Colombia's La Loma farm, grown at 1,650 m and processed in a way that leans hard into experimentation. High-sugar cherries are fermented with a blend of ten grain-based microbes and a little whiskey, rested underground for 20 days, then matured for a further 30 days in oak barrels that once held whiskey. The result is round and sweet, with clear notes of whisky, milk chocolate and vanilla. Roasted light for filter by Glitch Coffee in Tokyo.