Delve into our ongoing evolution as we refine the contrast bath technique—a journey that began when Jerome collaborated with Nico and Ana Crespo of Hacienda Pillcocaja for his CBrC campaign in 2022.
Continuing our exploration of natural elements, we once again integrated water, cold, and heat into our experimental process. Carefully selected cherries underwent intricate treatment, being washed in 40-degree Celsius water before immersion in 7-degree Celsius cold water. This method was further enhanced by an initial 80-hour anaerobic fermentation while still in cherry form, followed by pulping and subsequent anaerobic fermentation resembling honey. The resulting batch underwent a 22-day drying period on strategically positioned single-level beds within the central area of the drying room.
Collaborating with the Crespos in utilizing this technique resulted in a lot laden with tropical notes of sticky caramelized pineapple, accompanied by the juiciness of honeydew and nectarine.