Barrel fermentation Honduran coffee whisky barrel fermentation coffee beans Moca Manor Dorothy

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Qianjie-introduction to Dorothy, Manor Moca, Honduras

Whisky barrel fermentation

It feels like Mocha Manor has embarked on a road of no return to wine barrel fermentation, including the litchi orchid fermented in brandy barrels and the ancient batches of cognac we jokingly call "rotten barrel fermentation". Of course, we didn't sell cognac on the shelves because there wasn't enough Australian white for the store, and only a regular guest rubbed away a bag.

This time Dorothy is different from litchi orchid and cognac. It is obvious that the manor has more experience in selecting buckets, more fresh and pleasant melon aroma, smooth and balanced taste, in the whisky we have drunk so far, very similar to the beer barrel style of Swiss mountain hoof whisky, with beautiful fruit and oak aromas, sweet tail rhyme, chocolate cream-like sweet, but light but not greasy, very beautiful.

Dorothy, Manor Moca, Honduras (whisky barrel fermentation)

Producing area: Masaguara

Altitude: 1500 Mustang 1700

Treatment: whisky barrel fermentation and washing treatment

Variety: mixed species

Product highlights: uniform particles, rich taste, balanced whisky, melon, honey, rich chocolate flavor

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