Maíz Nation | Destilado de Maíz Nativo | 700ml
This whiskey was distilled from four ancient corn varietals that are cultivated in the Mexican state of Oaxaca. These are Chalqueño, Bolita, Tepecintle and Olotillo. From the dawn of agriculture their seeds have been selected and handed down to each succeeding generation by Zapotec, Mixtec and Chinantec knowledge keepers and farmers. Each carefully selected varietal comes from a specific regional ecosystems.
The Chalqueño corn is from a community located at over 9,000 feet above sea level in the Sierra Mixteca. The Tepecintle comes from the rain forested slopes ofthe Lower Chinantla. The Olotillo grows on the coastal plains along the Pacific Ocean, while the fast-growing Bolita can be cultivated in the high Sierra, the central valleys, or in the low-lying tropics. Each comes in fantastic shades of red, yellow, purple, blue, black and white and all are sourced directly from the smallholding farmers who today are the custodians of a Mesoamerican scientific legacy born some 6,500 years ago.
TASTING NOTES
AROMA – Cedar, toffee, green apple
TASTE – Cacao, orange peel, oolong
TEXTURE – Spicy, warming, juicy
PRODUCTION NOTES:
- Made by Jonathan Barbieri
- Mashbill - 94% native corn, 6% malted barley
- Native corn species used: Bolita, Chalqueño, Olotillo, Tepecintle
- Distillery location: SolCraft, SanAgustin Etla, Oaxaca, México
- Crushed in Austrian stone mill, finely ground
- 100% rainwater for both mashing and fermenting
- Mashing with solar powered 700L stainless steel tuns with 100% rainwater
- 5 days fermentation in 500L stainless steel vats with sour mash and pulque
- Very slowly distilled on small solar powered copper alembics: first pass 600L / second pass 350L
- Non chill-filtered
- Adjustment method: With barrel aged rainwater
- Barrel entry proof: 50% ABV
- Aged a minimum of 3 years
- Barrels used: New 200L & 100L white American oak, No. 4 charr
- 48% ABV
- 336 liters out of 2 barrels
Maíz Nation | Destilado de Maíz Nativo | 700ml
This whiskey was distilled from four ancient corn varietals that are cultivated in the Mexican state of Oaxaca. These are Chalqueño, Bolita, Tepecintle and Olotillo. From the dawn of agriculture their seeds have been selected and handed down to each succeeding generation by Zapotec, Mixtec and Chinantec knowledge keepers and farmers. Each carefully selected varietal comes from a specific regional ecosystems.
The Chalqueño corn is from a community located at over 9,000 feet above sea level in the Sierra Mixteca. The Tepecintle comes from the rain forested slopes ofthe Lower Chinantla. The Olotillo grows on the coastal plains along the Pacific Ocean, while the fast-growing Bolita can be cultivated in the high Sierra, the central valleys, or in the low-lying tropics. Each comes in fantastic shades of red, yellow, purple, blue, black and white and all are sourced directly from the smallholding farmers who today are the custodians of a Mesoamerican scientific legacy born some 6,500 years ago.
TASTING NOTES
AROMA – Cedar, toffee, green apple
TASTE – Cacao, orange peel, oolong
TEXTURE – Spicy, warming, juicy
PRODUCTION NOTES:
- Made by Jonathan Barbieri
- Mashbill - 94% native corn, 6% malted barley
- Native corn species used: Bolita, Chalqueño, Olotillo, Tepecintle
- Distillery location: SolCraft, SanAgustin Etla, Oaxaca, México
- Crushed in Austrian stone mill, finely ground
- 100% rainwater for both mashing and fermenting
- Mashing with solar powered 700L stainless steel tuns with 100% rainwater
- 5 days fermentation in 500L stainless steel vats with sour mash and pulque
- Very slowly distilled on small solar powered copper alembics: first pass 600L / second pass 350L
- Non chill-filtered
- Adjustment method: With barrel aged rainwater
- Barrel entry proof: 50% ABV
- Aged a minimum of 3 years
- Barrels used: New 200L & 100L white American oak, No. 4 charr
- 48% ABV
- 336 liters out of 2 barrels