Anaerobic Natural Sidra by Nestor Lasso
Massive! Mega! Magnificent! Nestor does it again!
This time with an expression of the same Sidra his brother Adrian used here. Ripe cherries for Nestor's Sidra are hand picked, thermally shocked at 50°C, anaerobically fermented with brewers' yeast for 80 hours at 35°C, and dried in two stages over 15 days.
Cola! Bubblegum! Candy floss!
Product Details
Product Details
Enough Reminiscing
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