Abasolo is Mexico's first 100% ancestral corn whisky, crafted as a tribute to the country's deep agricultural heritage and heirloom grain traditions. Each bottle is made entirely from Cacahuazintle (kaka•wha•SINT•lay) corn, a native Mexican variety cultivated and passed down for more than 200 generations by local farmers in Jilotepec, Mexico, prized for its distinct, extraordinary flavor.

The whisky's defining production method is nixtamalization, a 4,000-year-old corn cooking technique fundamental to Mexican cuisine but never before applied to whisky production. Nixtamalized and roasted corn flour is dissolved in stainless steel tanks with hot water, combined with malted corn, and stirred for several hours to convert starches into fermentable wort. The wort is then slowly fermented for more than 120 hours before being double distilled in traditional copper pot stills.

The resulting distillate is matured in a combination of new toasted and previously used oak casks, aged in an open warehouse with a light roof and no walls, where natural temperature fluctuations create a unique aging profile. The finished whisky delivers deep, nuanced notes of roasted corn, honey, vanilla, black tea, and leather. Bottled at 43% ABV and Kosher Certified, Abasolo is imported by Casa Lumbre Spirits.