Abasolo El Whiskey De Mexico
Abasolo El Whiskey De Mexico is a 43% ABV, 750mL Mexican whisky made from 100% ancestral Cacahuazintle corn at the purpose-built Destileria y Bodega Abasolo in Jilotepec, Mexico. Its defining technique is nixtamalization — a 4,000-year-old Mesoamerican process never previously used for whisky — before double distillation in copper pot stills. It is available to order online at Del Mesa Liquor.
- ABV: 43% (86 proof)
- Size: 750mL
- Grain: 100% Cacahuazintle corn — non-GMO heirloom, grown at over 7,000 ft in the States of Mexico, Tlaxcala and Puebla
- Process: Nixtamalization (limewater cook and soak), ~4-hour roast, stone milling; a small malted-corn fraction in the mash
- Fermentation: Over 120 hours
- Distillation: Double distilled in traditional copper pot stills
- Maturation: New toasted oak and used oak casks in an open, wall-less warehouse (no age statement)
- Origin: Jilotepec, State of Mexico, Mexico — a Casa Lumbre distillery
Whisky Through a 4,000-Year-Old Corn Tradition
Most corn whisky starts with milling; Abasolo starts with nixtamalization, the ancient technique behind tortillas and tamales — kernels cooked near boiling in limewater, soaked until the hulls dissolve, washed, roasted for about four hours and stone-milled. Applied to the large-kernel Cacahuazintle corn grown at high elevation, it unlocks a roasted-corn depth no other whisky process produces, which the slow second copper-pot distillation and the open warehouse's temperature swings then shape. Set it against other world styles in our whisky collection, browse the wider spirits range, or visit the Abasolo vendor page.
Tasting Notes
Nose: Roasted corn and honey. Palate: Roasted corn first, then honey, vanilla and black tea, with a leathery depth underneath. Finish: Warm and grain-led, the roasted corn returning.
How to Enjoy
Neat or over a large cube to lead with the roasted corn; it also makes a distinctive, honeyed Old Fashioned where a bourbon would normally sit.
Frequently Asked Questions
What is nixtamalization? A 4,000-year-old Mesoamerican technique: corn kernels are cooked in limewater (an alkaline solution) and soaked until their hulls dissolve, then washed, dried and roasted. Abasolo is the first whisky made with it.
What corn is Abasolo made from? 100% Cacahuazintle, a large-kernel heirloom corn grown at over 7,000 feet in central Mexico.
How old is Abasolo whisky? The brand publishes no age statement; the whisky matures in new toasted and used oak casks in an open warehouse where temperature fluctuation shapes the profile.
Corn whisky, the ancient way — order Abasolo El Whiskey De Mexico online from Del Mesa Liquor in San Diego, CA.