Abasolo
- 43
- 70cl
- Taste: 2
- Mexican
Abasolo is a whisky from Mexico, made by Destilería y Bodega Abasolo, in Jilotepec. It uses 100% Mexican “ancestral” corn of the variety cacahuazintle (non-GMO), a heritage corn that has been grown by local farmers for many generations. Abasolo is the only whisky in the world that uses nixtamalization in its production. This is a pre-Hispanic/Mesoamerican cooking technique (~4,000 years old) more commonly used in preparing corn for tortillas, tamales...
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Abasolo is a whisky from Mexico, made by Destilería y Bodega Abasolo, in Jilotepec. It uses 100% Mexican “ancestral” corn of the variety cacahuazintle (non-GMO), a heritage corn that has been grown by local farmers for many generations.
Abasolo is the only whisky in the world that uses nixtamalization in its production. This is a pre-Hispanic/Mesoamerican cooking technique (~4,000 years old) more commonly used in preparing corn for tortillas, tamales etc. The process involves soaking corn in an alkaline solution (often lime), which changes its chemical composition, flavours, aroma etc. They apply this method to release deeper flavours from the corn.
Official Tasting Notes
Nose - Exquisite and smooth with intriguing notes of roasted corn, toffee, and hints of caramel and toast.
Mouth - Toasted corn, honey, vanilla, black tea, and leather.
Abasolo is the only whisky in the world that uses nixtamalization in its production. This is a pre-Hispanic/Mesoamerican cooking technique (~4,000 years old) more commonly used in preparing corn for tortillas, tamales etc. The process involves soaking corn in an alkaline solution (often lime), which changes its chemical composition, flavours, aroma etc. They apply this method to release deeper flavours from the corn.
Official Tasting Notes
Nose - Exquisite and smooth with intriguing notes of roasted corn, toffee, and hints of caramel and toast.
Mouth - Toasted corn, honey, vanilla, black tea, and leather.
Tasting Rating Guide
1: Light, good for beginners - an aperitif on a summers day, i.e. Glengoyne, Auchentoshan
2: Also good for beginners but with more depth and body - a little stronger than 1, ie. Glenmorangie, Speyburn
3: A dram for everyone, a little more complex so the palate requires a little more experience, i.e. Cragganmore, Macallan
4: A stronger spirit, a big whisky with lots of character and body, excellent after dinner, i.e. Lagavulin, Laphroaig