Abasolo is made from 100% Mexican Cacahuazintle corn, a large-kernel heritage variety traditionally used in Mexican cooking. The whisky uses nixtamalisation, the ancient process of cooking and soaking corn in an alkaline solution, before fermentation, copper pot distillation and maturation in oak. The result is a distinctly Mexican style of whisky, with roasted corn, honeyed sweetness, vanilla, tea and gentle earthy notes.