Abasolo Corn Whiskey
$47.00
Tasting Profile: medium body, notes of toasted corn with subtle vegetal notes, hints of white pepper and paprika. On the back end, a little butterscotch/honey sweetness and light minerality.
The whisky is made in Jilotepec, a town north of Mexico City that's known as “the birthplace of corn.” The distillery was built there due to its proximity to Calimaya, a high-elevation farming town that produces cacahuazintle, the non-GMO, ancestral corn variety that Abasolo uses to make its whisky.
The only nixtamalized whisky in the world! Abasolo is made from ancestral corn called cacahuazintle that undergoes an ancient cooking process that starts by soaking in a lime water alkaline solution to unlock the corn’s complex flavors and deep aromas. It is aged outdoors in ex bourbon and new toasted barrels for around 24 months. Same Master distiller that created Montelobos and Ancho Reyes, Dr. Ivan Saldana.
The whisky is made in Jilotepec, a town north of Mexico City that's known as “the birthplace of corn.” The distillery was built there due to its proximity to Calimaya, a high-elevation farming town that produces cacahuazintle, the non-GMO, ancestral corn variety that Abasolo uses to make its whisky.
The only nixtamalized whisky in the world! Abasolo is made from ancestral corn called cacahuazintle that undergoes an ancient cooking process that starts by soaking in a lime water alkaline solution to unlock the corn’s complex flavors and deep aromas. It is aged outdoors in ex bourbon and new toasted barrels for around 24 months. Same Master distiller that created Montelobos and Ancho Reyes, Dr. Ivan Saldana.
Abasolo Corn Whiskey
$47.00
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