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WHISKY REVIEW: Abasolo, Whisky of Mexico ($40)

by Andrew Chalk

If I said that I drank a whisky and asked you where it came from you might notice the missing ‘e’ (as in whiskey) and assume Scotland or Ireland. However, Abasolo is from Mexico. Made entirely of Mexican Cacahuazintle corn put through an ancient cooking process called nixtamalization that transforms corn into whisky.

The color is golden amber. The nose and palate has nuanced notes of roasted corn, honey, vanilla, chamomile tea, and leather.

Also in the picture is a cold brew coffee cocktail. Just one way to make a cocktail with Abasolo.

Widely available in the southwest.


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About Me

Andrew Chalk is a Dallas-based author who writes about wine, spirits, beer, food, restaurants, wineries and destinations all over the world.

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