Abasolo is a whisky, not a bourbon. While both whisky and bourbon are types of distilled spirits, there are certain distinctions between them. The main difference lies in the ingredients used and the production process.
Whisky, including Abasolo, is typically made from fermented grains such as barley, corn, rye, or wheat. In the case of Abasolo, the key ingredient is non-GMO Cacahuazintle corn, which has been cultivated and passed down for over 200 generations by local farmers in Mexico. This unique corn varietal gives Abasolo its distinctive flavor profile.
On the other hand, bourbon is a specific type of whisky that must meet certain legal requirements to be labeled as such. It must be made in the United States, primarily from a mash bill that consists of at least 51% corn, aged in new charred oak barrels, and distilled to no more than 160 proof. Abasolo does not meet these specific requirements, so it cannot be classified as bourbon.
The production process for Abasolo whisky involves milling the corn, cooking it, fermenting the mash, distilling it in copper pot stills, and aging it in a combination of new and used American oak barrels. This aging process contributes to the development of the whisky's flavors and aromas.
As an expert sommelier and brewer, I have had the opportunity to taste and analyze various whiskies from around the world. Abasolo stands out for its unique use of Cacahuazintle corn, which imparts a rich and complex flavor profile to the whisky. I find that it has notes of sweet corn, caramel, vanilla, oak, and a hint of spice. The finish is smooth and lingering, with a subtle sweetness that is characteristic of corn-based whiskies.
Abasolo is a whisky, not a bourbon. Its use of non-GMO Cacahuazintle corn sets it apart and contributes to its distinct flavor profile. Whether enjoyed neat, on the rocks, or in a cocktail, Abasolo offers a unique taste of Mexico's rich agricultural heritage.