Maiz Nation Whiskey Anejo
Maiz Nation Whiskey Anejo is the Blanco, grown up: the same ancient Oaxacan corn whiskey — Chalqueño, Bolita, Tepecintle, Olotillo — matured under Oaxaca's unique climate in new, deep-charred American oak — and it is available to order online at Del Mesa Liquor, San Diego, CA.
Everything starts like the Blanco: four ancient corn varietals from Zapotec, Mixtec, and Chinantec farmers, stoneground on site, mashed and proofed with 100% rainwater, very slowly distilled on small solar-powered copper alembics at the off-grid SolCraft Distillery in San Agustín Etla. Then comes the difference: time in new, deep-charred American oak under the Mexican sun, which drives the oak deep into the spirit and layers caramel, vanilla, and char over the baroque corn-fruit core. Bottled at 96 proof (48% ABV), non-chill-filtered.
Tasting notes: roasted corn, caramel, and vanilla up front; deep oak char, dried fruit, and baking spice underneath; a long, warming finish with the Blanco's floral corn character still shining through.
Why buy the Añejo? Because it answers the question every Blanco drinker asks — what does 6,500-year-old corn taste like with oak on it? — at a bold 96 proof with no chill filtration. Browse the world whisky collection, the Maiz Nation brand collection, and more international spirits.
Serving note: neat or with a splash of water; try it next to the Blanco to taste exactly what the new charred oak adds.
What is the proof? 96 proof (48% ABV), non-chill-filtered.
What corn is it made from? Four ancient Oaxacan varietals: Chalqueño, Bolita, Tepecintle, and Olotillo.
How is it aged? In new, deep-charred American oak, matured under Oaxaca's unique climate.
How does it differ from the Blanco? Same corn and distillation; the Añejo adds new-charred-oak maturation for caramel, vanilla, and deeper spice.