Review | Abasolo

Abasolo is a Mexican corn whisky. It uses an indigenous maize variety called cacahuazintle (pronounced kaka-wha-sint-lay) to make its spirit and nixtamalization - an ancient cooking technique used since the time of the Aztecs. No other whisky in the world uses this. The whisky is produced using a long 120-hour fermentation and double distillation through copper pot stills. It is then aged in 200-litre second-fill ex-bourbon casks sourced from the Buffalo Trace distillery in Kentucky.

Allotment Drams / Abasolo & The Whistler 'Mosiac' Marsala Cask

There are two more Allotment Drams, the series of short videos where we sit and review whiskies at our north London allotment, for you. And they are two slightly different ones too. Firstly, Matt takes a look at a new Mexican whisky called Abasolo, which is made from 100% Mexican heritage corn varieties and uses ancient techniques during the whisky making process. Watch to discover more about the groundbreaking distillery where it is produced and then Matt's thoughts and tasting notes.

Then he is back on a hot September afternoon and is back in Ireland for his next choice - The Whistler Marsala Cask from their small batch single grain range of whiskeys. Find out more about the brand and the Boann distillery that it is associated with and then discover Matt's thoughts and tasting notes.

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