Abasolo is a Mexican corn whisky. It uses an indigenous maize variety called cacahuazintle (pronounced kaka-wha-sint-lay) to make its spirit and nixtamalization – an ancient cooking technique used since the time of the Aztecs. No other whisky in the world uses this. The whisky is produced using a long 120-hour fermentation and double distillation through copper pot stills. It is then aged in 200-litre second-fill ex-bourbon casks sourced from the Buffalo Trace distillery in Kentucky.
The Destilería Abasolo is the first Mexican distillery dedicated to whisky production. It is visually stunning and located in the town of Jilotepec de Abasolo, high in the mountains of the Guanajuato region to the north of Mexico City. The distillery has one of the highest altitudes of any whisky production in the world at 2,375 metres/ 7,800 feet above sea level. It was founded by the Casa Lumbre group in 2017. The Master Blender and creator of Abasolo corn whisky is Dr. Ivan Saldaña.
Abasolo is bottled at 43% ABV and is available Mexico, the UK and the USA, plus selected European markets. A bottle will cost around £40. For more information on Abasolo and its unique production methods, please visit www.abasolowhisky.com.
Our Tasting Notes
The whisky is gold in colour and the nose is expressive and sweet. Aromas of vanilla pod and golden syrup are quickly joined by earthy spices and grilled sweetcorn. There is also something green and vegetal sitting underneath, which is reminiscent of charred corn husks. Hints of white chocolate and clove oil also hang in the background.
On the palate this whisky feels incredibly creamy and sweet. The mouth feel is lovely and soft with opening notes of golden syrup and heather honey. Then comes some vanilla toffee and a hint of crisp green apple. The earthy maize notes are never far away and are reminiscent of fresh sweetcorn cooked on a grill or barbeque. This adds depth to the whisky.
Underneath is something herbal – those green corn husks again with some dried hay and straw – and plenty of milk chocolate. This last element adds to the creaminess. Finally some drying woody spices evolve that grip the tastebuds – think of cinnamon, freshly sawn oak and clove with a pinch of white pepper.
The finish is of decent length but gets a little hot. The drying spice and peppery quality quickly take hold, especially once the sweeter and fruity characteristics fade. This leaves a slightly bitter and warming taste in the mouth.
What’s The Verdict?
This is a fascinating whisky to try and quite unlike anything that we have sampled or reviewed before. The 100% corn creates a very different set of aroma and flavour compounds, which are largely enjoyable. This is exactly what we love about the craft distilling scene – people are pushing the boundaries of flavour and honouring their heritage and surroundings.
Abasolo is a great example of that. While it is OK to sip, we think the whisky will come alive when mixed – it would be such an interesting ingredient in a cocktail and could lead a skilled bartender in many directions. Now where is our cocktail shaker?
