If you’re looking to add a little flair to the egg nog you leave for Santa this year, you need only look 1,100 miles to your south.
That’s where, in Jiloepec, Mexico, Abasalo Ancestral Corn Whisky (aka El Whisky de Mexico) comes to life after a 4,000-year-old traditional process transforms corn into something magical. The process of nixtamalization brings out flavors so corny that even corn itself thinks it’s the corniest imaginable.
What we weren’t expecting was such a complex flavor from the barrel-aged, double-distilled whisky. Sure, we anticipated a certain difference in flavors from a more traditional Irish whiskey or American version, but every sip of Abasolo Ancestral Corn Whisky felt like we were truly indulging in something deeply rooted in Mexican heritage.
A slight spiciness permeates the earthy, roasted notes of caramel and a truer essence of corn than we could ever have imagined. Maybe it’s all in our head, but we’ve never really noticed the corn in corn-distilled spirits before.
Regardless, it’s a delightful discovery that we’re glad we made just in time for Sitting By The Fire With Whisky weather. For us, we enjoy it chilled and neat or on a giant ice ball, but it’s also fantastic with cold brew coffee, mixed with a little apple juice and ginger beer, or really any wintry concoction you can dream up.
It’s available at several stores in Dallas, too, so getting a bottle in your liquor cabinet (and maybe an extra couple under the tree) won’t be a hassle whatsoever.