Abasolo Corn Whisky was created by Ivan Saldana who previously created Montelobos and Ancho Reyes this is a Mexican whiskey made from a special variety of Mexican corn, the Cacahuazintle corn which only grows above 6,500 feet above sea level.
The process combines both nixtimalized and malted corn which is then mashed and transformed into wort. Fermentation is
with champagne yeast over five days.
Twice distilled in copper stills, the second pass to really concentrate the alcohol.
Aged two years in a mixture of new American oak barrels and used bourbon barrels.
