Abasolo Mexican Corn Whisky

All the way from Mexico comes Abasolo, an excellent corn whisky made using 100% Mexican Cacahuazintle corn! Interestingly, a portion of the corn goes through nixtamalization, an ancient cooking technique, while another portion is malted. During the mashing process, the nixtamalized is combined with the malted corn, and then allowed a long fermentation of over 120 hours. It's then double distilled in copper stills, and set aside to age in new and old casks. An impressive whisky, suitable for sipping neat or for using in cocktails.

Nose: Softly vanilla-forward, with hints of popcorn underneath, followed by juicy peach and pear.

Palate: Cinnamon sweeties, toasted cedar, another helping of buttery popcorn and a hint of brown sugar.

Finish: Fruity notes appear again on the finish, plus a kick of white pepper.