ATMOS

Highlights

“A yellow bourbon microlot from our friends at Mió in Minas Gerais, Brazil, processed using a mix of anaerobic and aerobic fermentation that creates two environments within a single batch. Cherries near the edges of the fermentation bags stay in contact with oxygen, while those packed into the centre are kept away from it entirely. This method relies on the cherries' own natural microorganisms to develop a brighter, more complex flavour profile.”