Whisky Abasolo

In ancient Mesopotamia, the Aztecs needed to make corn digestible and nutritious as possible, so they came up with a process that we now call nixtamalization. The corn is boiled in an alkaline solution until soft, then ground. The method kills fungus and increases the nutritional content of the grain, but it also gives the resulting corn a fresh and buttery, but also with a wonderful nuttiness and earthiness. Abasolo Distillery uses this product to make one of the few 100% corn whiskies. It’...Read More...

In ancient Mesopotamia, the Aztecs needed to make corn digestible and nutritious as possible, so they came up with a process that we now call nixtamalization. The corn is boiled in an alkaline solution until soft, then ground. The method kills fungus and increases the nutritional content of the grain, but it also gives the resulting corn a fresh and buttery, but also with a wonderful nuttiness and earthiness. Abasolo Distillery uses this product to make one of the few 100% corn whiskies. It’s a 4000 year old technique, well and truly alive today. The distillery only uses the heirloom cacahuazintle corn grown by local farmers. This is a species native to Mexico that has been cultivated and handed down for over 200 generations. The spirit is matured for two years in oak casks, then bottled. If nothing, it is a conversation starter, but lovers of bourbon will indulge in its rich and round flavour. 

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