Front of the bottle without background
Abasolo in the glass
Abasolo with background

Abasolo Whisky, 70 cl, 43%

El whisky de México
Abasolo El Whisky De Mexico is the first nixtamalized whisky crafted and distilled from 100% Mexican Cacahuazintle corn in the birthplace of corn.
  • Category:
  • SKU: 40012
Facts
  • Brand Abasolo
  • Distillery Name Destilería y Bodega Abasolo
  • Alcoholic grade 43 %
  • Content 70 cl
  • Country distilled México
  • Country bottled México
You need Membership to have access
No
member
AGAVISTA
MEMBER
AGAVISTA
CONOCEDOR
Simple Tech Data
Taste and Usage
About the Brand
About the Production
Do Good Plan
Product Only Available for sale to Members
Limited Edition Offers
Group Virtual Visit to distilleries
Discount on Gifts (non alc.)*
and more.... *coming soon
Color, aromas and taste.
Color
  • color
    Pale Gold
    Pale Gold
Aromas
  • Tortilla (Corn)
    Tortilla (Corn)
  • Nugat
    Nugat
  • Cask/Oak barrel
    Cask/Oak barrel
  • Stonefruit
    Stonefruit
Taste
  • Bitterness Intensity: 20.00%
    Bitterness
  • Sourness Intensity: 20.00%
    Sourness
  • Sweetness Intensity: 40.00%
    Sweetness
  • Saltiness Intensity: 20.00%
    Saltiness
Food pairings
  • chicken
    Chicken
  • lamb
    Lamb
  • Duck
    Duck
  • seafood
    Seafood
  • Pork
    Pork
  • Barbeque fillete - beef sasonado de 3-5
    Barbeque
  • Beef
    Beef
  • Fried food
    Fried food

The color is like a well aged Chardonay, the character and quality of the corn is what drives the flavor here with surprising nuance that reminds us just how diverse corn is and how unexplored its potential in distilled spirits remains. The gentle touch of oak lends a welcome but not overwhelming compliment of spice flavors helping to round out the profile. Notes include toasted hay, roasted chestnuts, white pepper, elote (corn), butterscotch and almond extract.

cocktail Serve solo, on the rocks or in a top-class cocktail.

Cocktails and recipes

Brand and creators
Abasolo creators; Danny the designer and Ivan the producer
Abasolo creators; Danny the designer and Ivan the producer
Abasolo casks
Abasolo casks
Abasolo casks
Abasolo casks
Casa Lumbre produces premium, farm-to-bottle Mexican spirits with unique sensorial qualities that appeal to trade and consumers alike. Ivan Saldaña, one of the founding partners of Casa Lumbre and creator of Mezcal Montelobos and Licor Ancho Reyes, is the mastermind behind this whisky. In his PhD in evolutionary biology, Ivan Saldaña focused on Agave plants. This theoretical background combined with years in the practical experimentation in the creation of top selling spirits have made of him an international reference in the spirits business.
Production details
Corn is the single most important raw material in the Mexican nutrition system. It is the every-day main meal of millions of people that work long hours fueled by a tamal or a tortilla. The demographic changes in urban areas has given a huge growth potential for producers that need to cope with the massive demand has homogenized its processes and raw materials to an extent that endangers other corn species that have been cultivated in Mexico for thousands of years. Cacahuazintle is one of those ancestral corn species that have endured throughout the centuries and is now the raw material of Abasolo, El Whisky de Mexico. It is cultivated in Jilotepec, State of Mexico, a place that is said to be the birthplace of corn.
COLOR
Artwork Cacahuazintle - Non GMO, Endemic Corn
  • FIELD LOCATION
    Estado de México
  • SINGLE ESTATE RAW MATERIAL
  • Cultivated
    Wild
plant
  • DISTILLERY LOCATION
    JilotepecEstado de México
  • NOM
  • THE BRAND OWNER OWNS/ CONTROLS THE DISTILLERY
Abasolo distillery
Abasolo distillery
Abasolo raw material
Abasolo raw material
Abasolo raw material
Abasolo raw material
Abasolo distillery
Abasolo distillery
Nixtamalizing Abasolo
Nixtamalizing Abasolo
Abasolo toasting
Abasolo toasting
Abasolo grain
Abasolo grain
Abasolo fields
Abasolo fields

Manufacturing and aging

Abasolo is the only corn whisky that undergoes the process of Nixtamalization. This technique has been performed for over 4,000 years to enrich the corn and produce tortillas among many other traditional food. Abasolo is Nixtamalized in accordance to the traditional method, which consists in soaking the kernels in an alcaline solution and cook near the boiling point to be later dried, roasted in an adapted coffee roaster and milled. A fraction of the corn is malted and then milled. Malted corn is added to the mix and stirred for several hours. Abasolo wort is slowly fermented for more than 120 hours until all sugars are converted into alcohol and other volatile compounds. Fermented wort is poured into traditional copper stills to make a first distillation. A second slow distillation concentrates the alcohol enough to make it ready for aging. The corn distillate is matured in new toasted and used oak casks in an open warehouse with a light roof and no walls where temperature fluctuations and changing conditions provide a unique aging profile before Abasolo is bottled.
Raw Material
Raw Material
Single Raw Material
Nixtamalization
Nixtamalization
Cooking
Cooking
Coffe Roaster
Milling
Milling
Mechanical mill
Malting
Malting
Mashing (formulation)
Mashing (formulation)
Fermentation Container
Fermentation Container
Stainless Steel bassins
Fermentation Method
Fermentation Method
Fibres and liquid, Added Standard yeast
Distillation
Distillation
Copper Pot Still
Dilution
Dilution
Purchased water
Ageing
Ageing
Overground Ageing
Bottling
Bottling
  • NO Use of accelerators under fermentation
    NO Additives after distillation

25 years or older?

This website contains information about alcoholic beverages. For purchases and visits to this site, you must have 25 years old.

When I confirm that I am 25 years or older, I also accept that agavista.com uses cookies. What are cookies?

Why is there an age limit on agavista.com?

We are sorry, but you need to have 25 years to access to our page.