Abasolo Ancestral Corn Whisky

This is an 86 proof Mexican corn whisky. It presents as pale gold in the glass and was purchased for $39.99 at Jubilation Wine & Spirits in Albuquerque. The mash bill is distinctive, featuring 100% cacahuazintle corn, a variety cultivated exclusively above 7,000 feet in certain Mexican states. Prior to grinding and mashing, the distillery processes the corn using a method similar to hominy production, involving soaking in a lye solution. This treatment influences the flavors, contributing to the whisky's character. Additionally, some of the corn is sprouted and then dried. This singular mash bill results in a unique whisky from the outset. Its aging process involves storage in a warehouse with a minimal roof and open sides, allowing for intensified interaction with the elements. Although there is no age statement on the bottle, some online sources suggest it is two years old, though without providing a basis for this claim. NOSE: The aroma starts with a corn scent that is simultaneously sour and sweet. Initially, I perceived no sourness in this whisky, but after consuming four glasses, I've come to identify it, finding it neither overwhelming nor unpleasant. This is followed by notes reminiscent of goat butter, which brought back childhood memories, though I can't confirm an exact match. Red chile, a mild cheese like Edam or Gouda, a touch of brown sugar, and a subtle citrus note, possibly lemon, emerge after sipping. Finally, there's a faint hint of semisweet chocolate. MOUTHFEEL: Considering its apparent youth and moderate proof, the texture is surprisingly creamy. TASTE: Flavors include a bit of chile, cinnamon, honey, and some chocolate. FINISH: It has a medium finish with notes of red chile and a touch of oak, gradually fading to semisweet chocolate. SUMMARY: This spirit is truly distinctive. It evokes the scent of Abuelita hot chocolate mix; if available, give it a try. Its complexity is not extensive, which is understandable given its single-grain composition and aging in either used bourbon or new uncharred barrels (some suggest toasted, but I cannot verify). Nevertheless, the existing notes are quite appealing. The specific corn variety, preparation method, and aging conditions (a wall-less rickhouse with a light roof to shield barrels from direct sun) combine to produce a whisky with only a slight resemblance to other corn whiskies I've encountered. While not exceptionally complex, it is more so than initially apparent, and I find it quite enjoyable. From the first taste, it became my second favorite corn whisky, and it has maintained that position. RATING: On my personal scale, it scores a 6, which denotes 'Fine.' The maximum rating is 8. This translates to 3.75 stars, or 75/100, or 7.5/10.

While placing a whiskey order, I noticed an unadvertised option to add a surprise item for only $2. I selected it and eagerly anticipated my new bottles and the mystery addition. Once everything arrived, I unpacked the main bottles and then started searching through the Styrofoam packing peanuts, much like a child hunting for treasures in a gem exhibit, until I discovered a small bottle of this Mexican whiskey. It seems it's time to consult my whiskey map, mark off another country for my spirits exploration, and discover its taste. The initial aroma presents a faint acetone note that recedes but lingers beneath charred corn on the cob cooked over charcoal, followed by poached pears, a vegetal quality similar to cooked agave, vanilla custard, and roasted chestnuts, accompanied by a mild ethanol sting. The flavor has a light to medium body, beginning with a subtle acetone note that fades but remains in the background, complementing charred and buttered corn on the cob grilled over charcoal, poached pears, cooked agave, charred bell peppers coated in olive oil, roasted chestnuts, and gingersnap cookies, with a slight ethanol burn. The finish is brief, featuring buttered popcorn, roasted bell peppers coated in olive oil, gingersnap cookies, and a hint of acetone. This offers a distinct approach to whiskey, almost a fusion of mezcal and whiskey styles, incorporating charred corn and citrus notes alongside young and slightly astringent mezcal aromas, though it's enjoyable overall. I wasn't fond of it initially, but after several tastings, it has truly improved, and I believe they are forging their own path with whiskey rather than imitating other types. I would be interested in revisiting this distillery's offerings at an older age and higher proof, but for those who dislike mezcal, I would advise staying away from this one.

Nose: Sweet corn that tastes artificial, like sweetener and sugar. Buttery and lactic notes. Very faint baking spice and oak. Also some herbal and vegetal character. A little stewed strawberry with black pepper and balsamic. Unique but enjoyable. Palate: Kettle corn flavor. Bubblegum. Mint. A bit of dusty leather and cigar wrapper. White pepper. Clarified butter. Solid balance overall, though more subtle than I typically prefer. Hits the front of the palate mostly. Light mouthfeel, with some oil content. Finish: A rush of buttered popcorn without salt. A little oak appears, though not much. Pepper, under-ripe stone fruits, just a flash of clove. Medium length. Other notes: This is a unique pour, well suited for the summer. It's not overly sweet or intense, and it provides an excellent option against more traditional corn-based whiskeys. I picked this up purely on a whim and wasn't too sure the first time I tasted it. Now that I've sat with it a few times while the heat rises outside, I think I get it. A solid thumbs up for those who are looking for a different side of the corn whiskey world. Might not find a permanent place in my bar, but I might have to pick up another bottle at some point down the road after I finish this one. Cheers.

A fragrant aroma, somewhat like scotch, with herbal notes. It powerfully presents itself above its alcohol content but mellows with air, becoming quite intriguing. I detect notes of sweet corn cakes with butter, plus strong essences of fresh wintergreen and unripe banana. There's also a musty scent, like masa flour, some cocoa powder, sarsaparilla, and a hint of allspice. On the palate, it is as sweet as anticipated, yet surprisingly zesty. Flavors include corn syrup, sweet and spicy candies, jalapeño, a bit of agave, spearmint, and spice. The longer it lingers, the more the sweetness recedes, replaced by pepper. It has a medium-light body, with a pleasant oiliness. The legs are decent, initially flowing rapidly, then slowing to drape nicely before vanishing. The finish has abundant vanilla, and finally, oak emerges. I also perceive fire-roasted vegetables, and a subtle note of leather. This is a truly distinctive spirit that could evolve into something exceptional with additional aging. Nose: 8 Taste: 8 Body: 7 Finish: 8

This offers a very different experience, like the offspring of a tequila and an Irish whiskey. As many others have noted, the aroma is strongly of grilled, buttered sweet corn, or perhaps fresh kettle corn. Faint herbal notes, such as thyme, are also detectable. The texture is thin but not watery, with minimal lingering aftertaste. There's a hint of charcoal smoke, which reinforces the grilled corn aspect. It's lightly sweet, herbal, with a trace of mint. It strongly suggests an aged mescal or tequila. A highly distinctive whisky, ideal for those seeking something different or wishing to challenge a whisky connoisseur's palate.

I'm genuinely happy I own this, but I wouldn't get another bottle. It's quite unique. The color is very pale, similar to white wine. I strongly dislike the aroma; it has a really odd smell I can only describe as akin to footwear. Does this sound appealing yet? The flavor, however, is like eating fried tortillas, and it's not bad. The bottle is beautiful, and I'm glad to have it for its unusual nature, but I can't recommend it beyond the pleasant fried tortilla taste. For a corn whiskey, Mellow Corn is a much superior choice.