Abasolo El Whisky De Mexico is crafted and distilled from 100% Mexican Cacahuazintle (kaka • wha • SINT • lay) corn, which has been cultivated and passed down for more than 200 generations by local farmers for its distinct, extraordinary flavour.
A small fraction of the corn used in the Abasolo whisky mash is malted. Whole grains of cacahuazintle corn are germinated in the dark until the first leaf and first root are formed. The maize is then milled and incorporated into the mash.
Abasolo’s roasted, nixtamalized corn flour is dissolved in stainless steel tanks with hot water. Malted corn is added to the mix and stirred for several hours. Through this process, the transformation of starch into wort occurs and can then be fermented by yeast.
Fermented wort is poured into traditional copper stills to make a first distillation where the volatile compounds are trapped. A second slow distillation concentrates the alcohol enough to make it ready for aging.
The obtained corn distillate is matured in new toasted and used oak casks in an open warehouse with a light roof and no walls where temperature fluctuations and changing conditions provide a unique aging profile before Abasolo is bottled.
Deep, nuanced notes of roasted corn, honey, vanilla, black tea, and leather, revealed through nixtamalization, are true to our Mexican ancestral corn provenance and unlike any other whisky profile