This is our second year bringing in Julio’s Pink Bourbon, which has been a finalist at Copa de Oro both years. This year’s submission brings to the cup a very unique, tart Blueberry profile, together with Meyer-Lemon-like acidity. After harvest, the cherries are fermented in bags for 24 hours, then pulped and fermented for an additional 72 hours. They are then transferred to patios to dry for 20-30 days.
