Casa Barú Geisha Soul begins with the fermentation of our artisanal sugarcane syrup, to which we add the skins and mucilage of freshly harvested Geisha coffee cherries. The coffee fruit ferments together with the sugarcane before the spirit is double-distilled, Scottish-style, in our copper pot still and aged in oak for at least two years. The result is an expressive and aromatic spirit shaped by the Geisha coffee cherries. Vibrant fruit and floral aromas lead to fresh citrus, gentle spice and a subtle touch of oak on the palate. Medium-bodied and intriguing, Geisha Soul finishes with the distictive fruitand floral freshness.