History
Reaching into Mexico’s ancestral past to distill whisky using Cacahuazintle corn. That’s the white corn that’s been used for masa, tamales, tortillas, and general corn-based foods for thousands and thousands of years in Mexico.
Tasting Notes,
Nose:Dry popcorn kernels and pencil shavings. At the end of the inhale, I could just get fresh tortilla.
Palate: masa bag that leads towards a softer cornbread vibe, next to a shallow yet slightly sweet corn note mid-palate and a final bow of vegetal spice with maybe some dry straw
Reaching into Mexico’s ancestral past to distill whisky using Cacahuazintle corn. That’s the white corn that’s been used for masa, tamales, tortillas, and general corn-based foods for thousands and thousands of years in Mexico.
Tasting Notes,
Nose:Dry popcorn kernels and pencil shavings. At the end of the inhale, I could just get fresh tortilla.
Palate: masa bag that leads towards a softer cornbread vibe, next to a shallow yet slightly sweet corn note mid-palate and a final bow of vegetal spice with maybe some dry straw
