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A post-ferment maceration followed over fourteen days
the captivating density of exotic fruits: pineapple and passion fruit
Layers of dark Central Otago berry fruits
Exposing the structural brilliance of our pure
One hundred percent of the fruit was de-stemmed and sorted again to a sealed tank for 5 days at ambient temperature
Kahlua 1L SpainGonzalez Byass A post-ferment maceration followed overKahlua has become the number one selling coffee liqueur in the world. Relying on two of the region's finest ingredients sugarcane and 100% Arabica coffee the resulting flavor is as rich and distinct as the vibrant, multicultural region from which it comes. 16% ABV
