Abasolo El Whisky De Mexico is crafted & distilled from 100% Mexican Cacahuazintle corn, which is cultivated & passed down for more than 200 generations by local farmers for its distinct, extraordinary flavour. Some of the corn is put through an ancient cooking technique called nixtamalization, whereby corn is treated with lime, cooked, dried and ground. Abasolo is double distilled in copper stills and aged in virgin oak casks.
Appearance: White wine. Decent thick beaded swirl mark around the glass. Lovely thick slow-moving legs
Nose: Lots of cereal and some lemon on the nose, very light and fresh. Some ethanol hum from the 43% ABV. Buttered and BBQ’d corn on the cob (perhaps unsurprisingly). It’s got an almost Irish whiskey edge to it, possibly that honey cereal note.
Palate: Not a particularly oily mouthfeel, but not ‘thin’ either. A touch of sweet spice presents first, followed by honey and a slightly fruity element. A touch of mint too. A slight drying and it falls a bit flat after the initial ‘hit’, nothing lingers.
Bread pudding and custard milky mellowness. Rich tea biscuits.
Finish: Short to medium in length. Mint, biscuits, light sweet spices and custard.
Overall: A pleasant and different whisky. I wouldn’t rush out to buy a bottle but, equally, I definitely wouldn’t shy away from a dram, if offered.
