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.
Rather tasty stuff. On the rocks this stuff is very quaffable. If you've ever made/tasted tacos from masa harina flour this has a very strong note of that running through it, and it is to it's credit. Pushing it a bit pricewise perhaps but it is a unique pour worth trying if you're into corn whiskey.
