Omnipollo, Pleroma Creme Brulee Sour

Tasting Notes

The core DNA of the Pleroma line relies on a rich, creamy base built with lactose (milk sugar) and heavy amounts of finely ground vanilla beans to replicate the luxurious custard and burnt-sugar character of a classic crème brûlée. Omnipollo uses this sweet, smooth foundation as a canvas for intense, tart fruit additions.