ABV |
43% |
LOCATION |
Jilotepec, Mexico |
TYPE |
Mexican Corn Whisky |
MADE BY |
Iván Saldaña, co-founder and master distiller
|
COCKTAIL IDEAS |
Chocolate & Popcorn Old Fashioned |
FLAVOUR CAMPS |
Sweet |
Notes of |
  
|
ABOUT ME |
Corn is not only the primary ingredient in Mexican cuisine, it’s engrained in the country’s cultural identity. Cacahuazintle is an ancestral variety of corn that’s been cultivated for more than 200 generations by local farmers, and is prized for its distinctive, full flavour.
Usually used to make pozole, esquites and corn bread, Destileria Abasolo in the heart of Jilotepec, has instead harnessed this flavoursome grain to make a distinctive style of Mexican whisky.
This uniquely-designed distillery, located on a property originally used for planting and drying corn, is dedicated entirely to the production of Abasolo Mexican corn whisky.
The corn itself is processed using a 4,000-year-old cooking technique called nixtamalization, which involves soaking the kernels in an alkaline, lime water bath that dissolves the hulls. The kernels are then dried and roasted in an adapted coffee roaster before being crushed into a fine flour. It’s this flour, combined with a small amount of malted corn, that’s used to make Abasolo whisky.
Distillation occurs on two traditional copper pot stills before the spirit is filled into new, toasted and used oak casks that are stored in an open warehouse where fluctuating Mexican temperatures provide the perfect conditions for maturing whisky.
It’s through this combination of ancestral corn, traditional cooking technique and maturation environment that Abasolo provides a distinctive flavour of Mexico. This is a unique whisky with aromas of buttered popcorn, floral honey, candied hazelnuts and grilled pineapple, with additional fragrant flavours of jasmine, heather and cut grass.
Try an Abasolo Honey Highball with your fish or pork tacos – we promise you’ll never look back.
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