Abasolo

Mexico's groundbreaking ancestral corn whisky, produced from 100% cacahuazintle corn -- an ancient Aztec variety that has been cultivated in Mexico for thousands of years. Rather than malting the corn (as in bourbon production), Abasolo uses nixtamalization, the pre-Columbian process of treating corn with limestone water that transforms the grain's flavor and nutritional profile. This is the same technique used to make tortillas and tamales, and it produces a whisky with a completely unique flavor: roasted corn, sweet masa, chocolate, and warm spice. Double-distilled in copper pot stills and aged in new American and Mexican oak casks. The name comes from Mariano Abasolo, a hero of Mexican independence. Created by Ivan Saldana (PhD agave scientist) and master distiller Carlos Camarena. Won a Double Gold at the SFWSC. Abasolo represents the most culturally distinctive whisky innovation in the 21st century.

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