DOI PANGKHON LACTIC NATURAL

Highlights

“A lactic acid bacteria fermentation using live Lactobacillus cultures gives this Thai natural a creamy, silky texture with remarkably gentle acidity. Five days of controlled fermentation with yogurt culture transforms Doi Pangkhon cherries into something soft and expressive, carrying the mountain character of northern Thailand at 1,250 to 1,450 meters. For drinkers who want experimental processing done with restraint and craft.”