Read about Abasolo
Category:
World Whisk(e)y
ABV:
43.0%
Country:
Mexico
Read about Abasolo
Category:
World Whisk(e)y
ABV:
43.0%
Country:
Mexico
Abasolo El Whisky De Mexico is the first nixtamalized whisky crafted and distilled from 100% Mexican Cacahuazintle corn in the birthplace of corn.
| Source: | Corn |
| Cooking method: | Cook near the boiling point to be later dried, roasted in an adapted coffee roaster and milled. |
| Extraction method: | A fraction of the corn is malted and then milled. Malted corn is added to the mix and stirred for several hours. |
| Fermentation: | Adding a select yeast for a period of more than 120 hours. |
| Distillation: | A second slow distillation concentrates the alcohol enough to make it ready for aging. |
| Still: | Copper |
| Barrel type: | matured in new toasted and used oak casks |
| Other: | Abasolo is the only corn whisky that undergoes the process of Nixtamalization. This technique has been performed for over 4,000 years to enrich the corn and produce tortillas among many other traditional food. Abasolo is Nixtamalized in accordance to the traditional method, which consists in soaking the kernels in an alcaline solution and cook near the boiling point to be later dried, roasted in an adapted coffee roaster and milled. |
The color is like a well-aged Chardonay, the character and quality of the corn is what drives the flavor here with surprising nuance that reminds us just how diverse corn is and how unexplored its potential in distilled spirits remains. The gentle touch of oak lends a welcome but not overwhelming compliment of spice flavors helping to round out the profile. Notes include toasted hay, roasted chestnuts, white pepper, elote (corn), butterscotch and almond extract.