La Loma Whiskey Barrel Natural

This natural Bourbon from the La Loma farm in Colombia, grown at 1,650 m, is made with one of the estate's more experimental methods. Only high-sugar cherries are fermented in tank with a mix of microbes and a touch of whiskey, rested underground for 20 days, then aged a further 30 days in oak barrels that once held whiskey. The result is round and sweet, with notes of whisky, milk chocolate and vanilla. Roasted light for filter by Glitch Coffee in Japan.