All the way from Mexico comes Abasolo, an excellent 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 expression, suitable for sipping neat or for using in cocktails.
Roasted corn, buttery popcorn and some green, vegetal notes lead in a distinctive, direct nose. Give this time to breathe to allow the aromas to settle and develop and you’re rewarded with notes of vanilla, a hint of toffee and tinned peaches, with earthy black tea, floral honey, new leather, clove and pencil shavings in support. There’s a hint of corn husk throughout as well as a soft, cookie dough element (with chocolate chips).
An initial tannic abrasiveness subsides for plenty of more the same corn-notes as the nose, as well as milk chocolate, soft vanilla and oak char. Touches of baked apple, caramel and salted butter add depth, amongst some spice from white pepper, cinnamon and clove.
Like a big scoop of chocolate and vanilla ice cream, with a little salted popcorn and orchard fruit in the backdrop.
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Really enjoyed drinking this, very smooth, unique flavour - lots of roasted corn flavours with plenty of sweetness. Need another bottle now...
Quaffable whiskey. A sniff of its nose made me think I would regret this purchase because it reminded me of smelling the worst US whiskeys. However the flavour is delicate and light - far too delicate to add ice or mix it. If you want a gentle, refreshing, warm-weather whiskey, this is your guy. If you want an Old Fashioned, try something else. If you want a Bourbon, WTF are you doing looking outside Bourbon county and get over yourself you halfwit.
Something a bit different and worth having to share with friends as a curiosity. That said it's very drinkable. Sweet, with an almost candyfloss flavour.
All I can taste is Corn, I expected more from the product. not bourbon like at all
Disclaimer. I am MEXICAN.... That being said there is a peculiar process that the corn we use for tortillas undergoes. This is called nixtamalization. It is a peculiar maize type flavour, that can be found in our food. If you think of that flavour with some mint, licorice and corriander notes.... you would get Abasolo. That being said... I can see how it can be not for everyone.
