From tequila and mezcal to staples dishes such as chilaquiles and tacos al pastor, the food and beverage scene wouldn’t be the same without the culinary treasures that hecho en Mexico. And now, Mexico’s latest and greatest gift to the world is Mexican corn whiskey.
New Kid In Town
Scotland and Kentucky may reign the whiskey scene, but Abasolo’s Mexican corn whiskey is shaking things up. Crafted and distilled from 100% Mexican Cacahuazintle corn, this whiskey is unique in its production and flavor profile. Master Distiller Ivan Saldaña was intentional when he co-founded Abasolo in 2020. His whiskey is a reflection of the country’s heritage, utilizing Mexico’s ancient distilling traditions and ingredients. “Abasolo uncovers the deepest flavors of ancestral corn through nixtamalization, a 4,000-year-old cooking technique never before used in whisky production, but fundamental in preparing corn as food in Mexico,” the distillery describes.
Enjoying Abasolo Non-GMO and native to Mexico, the Cacahuazintle corn is floury, sweet, starchy, and flavorful. Different from other whiskeys, there is minimal oak aging in Abasolo which allows the corn flavor to shine through. In this piece by SeventyFifty Daily, Abasolo’s brand manager, Cesar Sandoval says, “Bartenders love Abasolo because it has that sense of nostalgia from drinking atole or eating pinole [common Mexican street food, atole is a cinnamon-spiced masa drink and pinole is a biscuit made of cornmeal and spices].”
Sandoval also adds that it is best enjoyed in coffee or tiki drinks. To spice up your summer cocktail lineup with Abasolo, here are a few recipes sure to delight and refresh: