A mexican hidden gem: Corn Whisky
Whisky aficionados are well-versed in its rich history, often associating it with iconic regions like Scotland, Ireland, and the United States. However, a new entrant into the global whisky scene is drawing attention from an unexpected quarter – Mexico.
The Origins of Mexican Corn Whisky
While Mexico is renowned for its tequila and mezcal, the country has also begun to make a name for itself in the whisky world. The unique landscape and climate of certain regions in Mexico provide an intriguing backdrop for whisky production.
According to a popular Mayan creation myth, corn holds a special place in the hearts of ancient Mesoamericans. Cesar Sandoval, brand ambassador for Abasolo Corn Whisky, narrates the tale: “When the gods were creating humans, they first built them out of mud, but they fell apart. Then, they built them out of wood, but they had no heart, no soul… And then, when they built them out of masa, they were just perfect—that’s why we call ourselves children of the corn.” It’s perhaps no surprise then that carefully crafted corn whisky is finding its roots in Mexico.
Just like its counterparts in other parts of the world, Mexican Corn Whisky is primarily made from a mixture of grains, with corn playing the dominant role. This gives the spirit a distinct sweetness and depth of flavor.
The distillation process follows similar principles to other whiskies, although the specifics can vary from one distillery to another. Maturation, in oak barrels, plays a crucial role in developing the final flavor profile.
Mexican Corn Whisky is known for its smooth, mellow character with hints of caramel, vanilla, and sometimes a subtle spiciness. The warm climate of some Mexican regions accelerates the aging process, imparting unique characteristics to the final product.
Unique Regional Influences
The terroir of Mexico, including factors like soil, climate, and local flora, plays a significant role in shaping the taste of Mexican Corn Whisky. Some distilleries even experiment with local ingredients and traditional techniques, creating whiskies with a distinct Mexican flair.
While still a relatively niche category, Mexican Corn Whisky has started to gain recognition on the global stage. Some distilleries have received awards and accolades for their innovative approaches to whisky production.
Embracing Tradition while Forging New Paths
Mexican Corn Whisky producers often draw inspiration from both their own cultural heritage and established whisky-making traditions. This fusion results in a product that is both unique and respectful of the whisky-making craft.
As the global interest in whisky continues to grow, it’s likely that Mexican Corn Whisky will find its place among the diverse offerings in the whisky market. With its distinctive flavor profile and the influence of Mexican terroir, it has the potential to become a sought-after choice for whisky enthusiasts around the world.
A recipe to make it shine :
Recently the Ritz Bar in Paris presented its new menu, cocktails inspired by the biodynamics of planets and astrology in plants. We couldn’t help but notice that the most ordered drink on opening night was their cocktail called “Corn”, here is a recipe that could emulate their new star drink and make everyone consider adding corn whisky to their list of favorite spirits or come taste it at the Ritz:
4.7 cl Mexican Corn Whisky
1.9 cl Ancestral Corn Liqueur
1.4 cl Freeze-Dried Corn Syrup
Big Ice Cube
Chill a rocks glass in the freezer for a few minutes.
a. In a mixing glass, combine the Mexican Corn Whisky, Ancestral Corn Liqueur, and Freeze-Dried Corn Syrup.
b. Stir well until the ingredients are thoroughly mixed.
Place a large ice cube in the chilled rocks glass, slowly pour the mixed ingredients over the ice.
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