Kerehaklu Estate - Blossom Culture

With the estate shrouded in fog on a January morning, Pranoy noticed unseasonal blossoms in one of the blocks. There, he had the idea of collecting jarfuls of these blossoms for a starter culture. The goal was to see what happens when Kerehaklu's own microbiome shapes processing. Aiding a 71-hour anoxic fermentation, the blossom culture interacted with naturally processed cherries to build fruity layers and a distinctive jamminess.