Grind Size Chart

This lot begins with strict selective hand-picking — only fully ripe cherries showing deep red to purple hues are harvested to maximise sugar content and ensure uniform fermentation. The cherries are immediately density-sorted in water tanks; high-quality fruit sinks while floaters are removed for composting.

Sorted cherries move into sealed fermentation drums for a 120-hour anaerobic process inoculated with a custom Saccharomyces Cerevisiae culture. Temperature and pH are monitored throughout to guide ester formation, boost clarity and deepen complexity. After fermentation, the cherries are transferred to raised beds inside a polyhouse and dried slowly for around 12 days with continuous raking to prevent hotspots and protect against rain and humidity. Moisture is measured closely until it reaches the ideal 11–12% range for safe storage and long-term flavour retention. Finally, the dried cherries are bagged in lined jute sacks and rested for two months to stabilise and harmonise the flavour profile before hulling.