Cooking: Roasted in an underground oven for approx. 10 days
Extraction: Crushed with a tractor-pulled 2-ton Tahona
Fermentation: Fermented in pine tank with well water for 12 days
Distillation: Double pot-distilled in copper alembic stills.
Flavor Profile:
The nose leads with a soft note of fresh salt water and lemon peel, then leads into green olive, crisp cucumber flesh and a medley of ground savory seasonings.
The palate offers just a tinge of smoke on the front-end, followed by notes of raw cacao, wet rock and leather belt, with a long finish highlighting a hint of freshly plucked herbs, and ground pepper spice.
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