Abasolo Ancestral Corn Whisky

This is an 86 proof Mexican corn whisky. It's pale gold in the glass, and a bottle cost me $39.99 at Jubilation Wine & Spirits here in Albuquerque. The mash bill is unique - it's 100% cacahuazintle corn (you pronounce it ka-ka-wa-SEENT-leh), which is a variety that only grows above 7,000 feet in two or three states of Mexico. Before grinding the corn and mashing in, the distillery uses the same process that goes into making hominy - soaking the corn in a lye or similar solution. This alters the flavors (as anyone who's had hominy knows), and thus on top of everything else works in the character of this whisky. And finally, some of the corn they sprout and then dry. This unique mash bill creates a unique whisky to begin with, and then they age it in a warehouse with only a light roof and no walls, thus allowing the weather to work on the barrels more intensely. There's no age statement on the bottle, but I found some sites online which say that it's two years old (though none of them gave any source for that number). NOSE: The nose begins with a corn note that's both sour and sweet at the same time (initially I thought there was no sourness at all in this whisky, but over the four glasses I've had now I've learned to discern it, but it's not in any way overpowering or offensive. Next I got goat butter (I had goat butter growing up, and while I can't swear that the aroma is exactly the same, that's what it made me think of), red chile, something that made me think of a mild cheese (perhaps Edam or Gouda), a little bit of brown sugar, and after I began sipping a faint citrus note - perhaps lemon, though I'm not sure. And finally, there's a little edge of semisweet chocolate. MOUTHFEEL: Given the apparent youth and the fairly low proof, it's surprisingly creamy. TASTE: A little chile, cinnamon, honey, and some chocolate. FINISH: Medium, with notes of red chile and a little oak fading to semisweet chocolate. SUMMARY: This stuff is unique. It reminds me of Abuelita hot chocolate mix (if you can find it your grocery store, give it a sniff). It's not terribly complex, which isn't surprising given that it uses just one grain, and ages either in used bourbon barrels or in new uncharred barrels (some sites say they're toasted, but I can't swear to that), but the notes that are there are very appetizing. The kind of corn, the process of preparing the corn, and the aging (the rickhouse has no walls, and only a light roof to protect the barrels from direct sunlight) combine to create a whisky that bears only a slight resemblance to the other corn whiskies I've had. It's more complex than I realized (though as I say, not spectacularly so), and I definitely like it. From my first taste it was immediately my second favorite corn whisky, and it remains in that position. RATING: On my hick scale it gets a 6, Fine - 8 is the highest rating on my scale. This comes out to 3.75 stars, or 75/100 or 7.5/10.

When placing a whiskey order, there was a new option I hadn’t seen before to add a surprise for just $2, so I checked that option and eagerly awaited my new bottles and surprise. After the bottles arrived, I unpacked the bottles then proceeded to dig in those Styrofoam packing peanuts like I was a kid digging up play gems at those cavern exhibits until I found a mini bottle of this Mexican whiskey in there. Looks like it’s time to pull up that whiskey map, check off another country for my whiskey exploration and find out how this one tastes. The nose starts with a light acetone note that fades but remains in the background of charcoal grilled charred corn on the cob followed by poached pears along with a vegetal note close to cooked agave, vanilla pudding and roasted chestnuts with light ethanol burn. The taste is a thin-medium mouthfeel starting with a light acetone note that fades but remains in the background of charcoal grilled charred and buttered corn on the cob followed by poached pears along with a cooked agave, olive oil covered charred bell peppers then roasted chestnuts and gingersnap cookies with light ethanol burn. The finish is short with buttered popcorn, olive oil covered roasted bell peppers, gingersnap cookies and light acetone. This is a different take on whiskey that has almost a fusion of mezcal meets whiskey style to it that brings in charred corn, citrus fruits along with mezcal aromas that are young and slightly astringent, but overall enjoyable. I didn’t really care for it at first, but over a few tastings this has really improved and I think they are putting their own spin on whiskey instead of trying to mimic other styles. I’d like to revisit this distillery at an older age and higher proof, but for those of you that don’t care for mezcal, I’d recommend steering clear of this one.

Nose: Sweet corn - combo of artificial sweetener and sugar. Buttery and lactic. Very subtle baking spice and oak. Also some herbal and vegetal character. A little stewed strawberry with black pepper and balsamic. Unique but pleasant. Palate: Kettle corn. Bubblegum. Mint. A little dusty leather and cigar wrapper. White pepper. Clarified butter. Solid balance overall, if more subtle than I'd normally go for. Hits the front of the palate mostly. Light mouthfeel, though with some oil content. Finish: Rush of buttered popcorn without salt. A little oak floats by, though not much. Pepper, under-ripe stone fruits, just a flash of clove. Medium length. Other notes: THis is a unique pour, well suited to 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 kick this one. Cheers.

A buttery, almost scotchy, herbal nose that comes out swinging well above its ABV but given time to breathe calms down enough to become rather interesting. I pick up sweet roasted corn cakes in butter, as well as heavy esters of fresh wintergreen, and underripe banana. There is also a musty note, masa flour, some cocoa powder, sarsaparilla, and a touch of allspice. On the tongue it is as sweet as expected, but unexpectedly spicy. There are notes of corn syrup, Cow Tales and Hot Tamales candies, jalapeño pepper, some agave, spearmint, and spice. The longer I hold it in my mouth, the more the sweetness fades and pepper takes over. Medium-light bodied, but with a little nice oiliness to it. The legs are OK, running wild at first, but once they slow they drape nicely before dissipating. On the finish there is a lot of vanilla, and finally oak appears. I also get fire roasted vegetables, and a touch of leather. This is one unique whisky that given more time to age could be something really special. Nose: 8 Taste: 8 Body: 7 Finish: 8

This is something very different - like a tequila and an Irish whiskey had a baby. Like most others have said, the nose is very much grilled and buttered sweet corn. Or fresh kettle corn. Hints of herbs like thyme poke out too. The mouth feel is thin, but not watery, and little after taste. There is a hint of charcoal smoke, reigniting the grilled part of the corn. Lightly sweet, herbal, a touch of mint. Lots of hints of an aged mescal or tequila. Very unique whiskey for something different or when you want to challenge a whiskey aficionado to expand their palette.

I’m glad I have this .. really am, but I would not buy another. It’s interesting. Color is very light like a white wine. On the nose, I really do not like. It’s a very funky smell that I can only equate to socks. Want to buy this yet? However, the taste is liquid tortilla chips and not bad. Beautiful bottle and glad I own for the novelty, but can recommend beyond the nice liquid tortilla taste. Mellow Corn is much better if you are looking for a corn whiskey.