Abasolo Mexican Corn Whisky

Product of: Mexico

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Abasolo El Whisky De Mexico is distilled from fermented Mexican Cacahuazintle (kaka-wha-SINT-lay) corn, which has been cultivated by Mexican farmers for generations and is regarded for its flavour.

Cacahuazintle corn only grows at elevations of more than 7,000 feet above sea level and is widely grown in the high valleys throughout the Mexican states of Tlaxcala and Puebla. This corn's large kernels are used to make pozole, esquites and corn bread.

A small fraction of the corn used in the Abasolo whisky mash is malted and this is milled and incorporated into the mash. Fermentation lasts for more than 120 hours and then the fermented wort is double distilled in traditional copper stills. The spirit is matured in new toasted and used oak casks in an open warehouse with a light roof and no walls to encourage temperature fluctuations.

Review and Tasting

Sampled on 25/01/2021

Appearance:

Clear, pale golden amber.

Aroma:

Freshly chargrilled juicy corn-on-the-cob with old-fashioned window putty, vanilla, and nubuck leather.

Taste:

Chargrilled buttery corn-on-the-cob with balsawood, cream-0f-soda vanilla, black tea tannins, and herbaceous spice.

Aftertaste:

Lightly spicy herbaceous finish with more corn and nubuck leather.

Overall:

Sweet buttery corn-on-the-cob and vanilla with a spicy touch of Mexican vibrancy. A whisky with a touch of mezcal attitude.