Tipping our toe in a Mexican Whisky: Abasolo
Today we step firmly out of our comfort zone and cross the Big Pond to take a look at Mexican whisky. This stuff came up in a sample share and I must have been in a particularly good mood to say yes to this. Try everything at least once, eh?
Abasolo El Whisky De México, bottled at 43 % abv
Makeup: Distilled from 100 % Ancestral Corn and matured in new toasted and used oak.
General impressions: The key ingredient is, of course, not lost on me. The corn smell is undeniably there, but it is the freshly eaten cob. Then, there is a strong hint of sugared water or fresh wort that you can find in any distillery. It's not off-putting too much, but there is the slightest hint of glue that undermines the precious few appealing aspects of this “whisky”. The taste has something simply sweet to offer. A breaded sweetness, white sugar cubes inside a dark loaf that we eat for Christmas. Not much else is happening, but that is just fine. It is clean, sweet indeed, low on wood influence (if at all, surprisingly), and has no bite at all. Smooth until the end.
Conclusion: Yeah, well, maybe we should not venture too broad with the term “whisky” here. I did not find it a dreadful experience, but 2 cl of this was more than enough.
Score: 68 points
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