Nestor Lasso has made a name for himself at 22 years old and in the brief 5 years he has been in charge of the family farm, El Diviso, producing some of the best lots in Colombia through innovation and total control in the processing of his batches. In the case of this Pink Bourbon, the ripe fruits undergo a 50-hour anaerobic fermentation in sealed tanks at 18 degrees. They are then allowed to oxidize again for 60 hours at a maximum temperature of 42 degrees. The next step is a second 30-hour anaerobic fermentation at 20 degrees, followed by a thermal water shock first at 45 degrees and then at 12 degrees. Finally, the fruits are allowed to macerate in the leachate, or cherries’ juice, for 70 hours before drying.