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
