Abasolo Mexican Corn Whisky

Abasolo Mexican Corn Whisky is distilled from fermented Mexican Cacahuazintle corn, a staple crop grown by generations of Mexican farmers known for its distinct flavour and quality.

Taste guide: buttery corn-on-the-cob, herbaceous spice, vanilla

How to serve: in cocktails, or neat at room temperature, or on-the-rocks

43% alc.vol. |  700ml  |  Mexico

Prized for its thick kernals and bold flavours, the whisky is made using a 4,000-year-old traditional process called nixtamalization, the first stage of which is to soak and cook the corn in an alkaline solution (usually natural lime) before washing and hulling. This process allows the corn to develop its distinct flavours and aromas. The corn is dried, malted then milled and incorporated into the mash.

After 120 hours of fermentation, the whisky is double distilled in traditional copper pot stills. It is then matured in both new and used, toasted oak casks.