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This tiny 5-pound lot is the result of a small experiment we tried this year in yeast-inoculated fermentation using Red Bourbon. Despite some insect damage and visual imperfections, the flavor is stunning—complex, juicy, and vibrant. We’re offering it not as a polished final product, but as a glimpse of what’s possible. If the response is strong, we’re ready to scale this process in the coming season with improved mechanical sorting and a larger portion of our harvest dedicated to this process.