A washed Bourbon from the Antigua valley. Old cultivars grown 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 24–36 hours, then patio-dried over 6–9 days. Complex but mild citric and malic acidity, creamy mouthfeel, medium-heavy body. Milk chocolate and plum with a sweet, juicy finish.