When we think of Mexican spirits, tequila certainly springs to mind. But a new corn whisky from central Mexico deserves attention, whether you’re a whisky connoisseur or new to the spirit.
For our November Whisky of the Month, we are introducing to Members Abasalo Whisky our first-ever Mexican whisky just in time for Día de los Muertos.
This 100% corn whisky is made in Jilotepec, a town north of Mexico City that is known as ‘the birthplace of corn’. The distillery was built there due to its proximity to Calimaya, a high-elevation farming town that produces Cacahuazintle, an ancestral corn variety that Abasolo uses to make its whisky.
Tasting notes are as follows:
Colour: Very clear and pale gold – almost like a glass of half-oaked Chardonnay.
Nose: Big burst of popcorn on the nose, but without sounding too cliché, you can smell fresh tortilla at the end of the inhale.
Palate: Notes of honey, black tea, vanilla, leather and roasted corn fill the palate.
Water: Adding water only makes it more aggressive – a lot more bitter than the first sip.
Finish: Very short finish, obvious reasoning being 100% corn.
It is the only spirit made using the ancient corn processing method called nixtamalization which deepens the grain’s flavours and aromas while removing toxins. The 4,000-year-old process is essential to producing flavourful cornmeal for masa — the dough used in tortillas and tamales — and it works its magic for corn whisky as well.
Nixtamalization uncovers unique notes of chamomile tea, leather, and white paprika. So be sure not to miss this one-of-a-kind whisky.
To try this whisky or to join Tattersalls Whisky Club 2023, please contact the team at dine@tattersallsclub.org.
