Blueberry-forward honey process co-ferment with coconut undertones from Colombia's processing innovator Edwin Noreña.
Bergamot-forward Colombian Caturra with tropical brightness and floral lemongrass notes.
Geisha with rose and hibiscus notes, crafted via black honey carbonic maceration and lactic fermentation by a third-generation master.
Black Honey Sidra from Colombia with lavender, peach tea, and yakult notes—fermentation mastery from a Cup of Excellence judge.
Fruity-funky-sweet purple honey from Colombia with raspberry, port wine depth, and chocolate richness.
Black Honey Sudan Rume co-fermented with Enigma hops delivers piña colada sweetness and creamy, floral complexity.
Three competition lots from Edwin Noreña showcasing Geisha, Sudan Rume, and Bourbon Sidra with signature carbonic maceration fermentation.
Pink Bourbon from Colombia's master fermenter Edwin Noreña, Galaxy Hops–infused Black Honey with peach, rose, and IPA-like hop finish.
Pink Bourbon honey-processed first-place auction winner from a celebrated Colombian woman producer, offering green apple and blood orange brightness.
Anaerobic-fermented Castillo with macerated blackberries creates blackberry, farmhouse ale, and coconut notes.
Clean, balanced Pink Bourbon with subtle cinnamon notes and aroma reminiscent of Cinnamon Toast Crunch.
Castillo varietal with macerated peaches and yeast fermentation creates divisively fruity or savory notes.
Pink Bourbon honey-processed with powdered roses yields tea-like clarity, honeysuckle sweetness, and dominant rose florals.