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.
Handcrafted off-grid at SolCraft Distillery in Oaxaca, Mexico
Very slowly distilled on small, copper pot alembics
Non chill-filtered
MAESTRO DESTILADOR – Jonathan Barbieri
MASHBILL – 94% native corn, 6% malted barley
MAÍZ NATIVO – Bolita, Chalqueño, Olotillo, Tepecintle
DISTILLERY – Aged at SolCraft, San Agustín Etla, Oaxaca
CRUSH – Austrian stone mill, finely ground
WATER SOURCE – 100% rainwater for both mashing & fermenting
MASHING – Solar powered 900L stainless steel tuns with rainwater
FERMENTATION – 5 days in 500L stainless steel vats with sour mash
DISTILLATION – Solar powered copper alembics: first pass 600L / second pass 350L
BARREL ENTRY PROOF – 50% ABV
AGE – Minimum 2 years, varies by batch
BARRELS – New 200L & 100L white American oak, No. 4 charr
ADJUSTMENT METHOD – With barrel aged rainwater
ABV – 48% ABV
TASTING NOTES –
AROMA – Cedar, toffee, green apple
TASTE – Cacao, orange peel, oolong
TEXTURE – Spicy, warming, juicy
