Fredy Diaz is a fourth-generation producer in the hills of Ojojona, and he likes to push things. In his words: "I love to experiment." For Lot 2 he picked only ripe red cherries, sorted them by Brix, then sank them whole into a tank of mosto - the living liquid drawn from previous ferments - for 120 hours. Then 29 days drying on raised beds. Now the fun part. We are tasting: Blueberry, Chocolate, Plum and Berry. Loud as filter, deep and jammy as espresso, and it holds its own in milk.
