zuisen awamori shochu thairice
The wine is fermented naturally in very old oak barrels. They remain in this "sobretabla" for 1 year fermenting to about 12% alcohol and forming the flor. The wine is then removed from the lees and fortified to 15% and introduced to the first "criadera" or level of the Tio Diego solera.
Dark amber in color. Aromatics of hazelnuts with a smooth and persistent palate.