A washed Bourbon from a single estate in Antigua, Guatemala. Old Bourbon cultivars grown under partial shade from grevillea and avocado, on volcanic soils shaped by Acatenango, Fuego, and Agua. Warm days, cool nights, and seasonal high winds define the microclimate. Cherries fermented in water for 24 to 36 hours, then dried 6 to 9 days on patios, with each day-lot cupped and separated by profile. Mild malic acidity, soft milky mouthfeel, medium body.