Abasolo El Whisky de México is the first whisky made from 100% Mexican ancestral Cacahuazintle corn and the first in the world to use nixtamalization, distilled in Jilotepec, State of Mexico, and bottled at 86 proof (43% ABV).
Cacahuazintle corn has been cultivated and passed down for more than 200 generations by local farmers; it grows only above 7,000 feet in the elevated valleys of the States of Mexico, Tlaxcala and Puebla, and Abasolo buys it directly from farmers. The corn is nixtamalized, a 4,000-year-old cooking technique fundamental to Mexican cuisine and never before used in whisky, then dried, roasted for about four hours in an adapted coffee roaster and ground in a stone tortilla mill. Distiller Iván Saldaña Oyarzábal built Destilería y Bodega Abasolo as a farm-to-bottle whisky distillery, aging in a combination of new toasted and used oak.
Deep, nuanced notes of roasted corn, honey, vanilla, black tea and leather, revealed through nixtamalization, are true to its ancestral corn and unlike any other whisky.
The tall apothecary-style bottle makes it a striking gift.
Corn whisky gets its sweetness from the grain.
Cacahuazintle kernels are large and starchy, used in pozole.
Serve it neat in a Glencairn glass.
A splash of water opens up the honey and tea notes.
It makes a smooth Old Fashioned with agave syrup.
It is a unique gift for whisky explorers.
Tasting Notes
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Nose: Roasted corn, honey.
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Palate: Vanilla, black tea.
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Finish: Leather, toasted corn.
Specifications
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Distillery: Destilería y Bodega Abasolo, Jilotepec, State of Mexico
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Style: Mexican corn whisky
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Grain: 100% Cacahuazintle corn, nixtamalized
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Casks: New toasted and used oak
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Proof / ABV: 86 proof (43% ABV)
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Region: Mexico
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Size: 750ml
How to Enjoy It
Pour it into a highball glass over large ice, top with Topo Chico and garnish with an orange peel, or sip it neat. It pairs with tamales, mole or elote.
Frequently Asked Questions
What is nixtamalization?
Cooking corn in an alkaline lime bath, a 4,000-year-old Mexican technique.
What corn is used?
100% Cacahuazintle, an ancestral high-altitude corn.
How does it taste?
Roasted corn, honey, vanilla, black tea and leather.
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