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Añejo

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

Production Process

Mashbill
Maíz Nation Añejo is 94% corn and 6% malted barley. The corn is native to Oaxaca, and is comprised of a mixture of Bolita, Chalqueño, Olotillo, and Tepecintle; the exact ratios change depending on what is available. The malted barley is from the state of Puebla and it creates the enzymes necessary to convert starches to sugars during the mashing process.
Crush
This Austrian stone mill is often used to make flour for bread making. It is operated by an electric motor that is powered by solar energy. The grains are finely ground before mashing.
Mash
The stainless steel tuns have a 900L capacity and are filled to 700L. A mixture of finely ground corn and malted barely is combined with 100% rainwater before boiling for 40 minutes.
Fermentation
Fermentation occurs in 500L stainless steel and takes 5 days. A percentage of backset is used, and the vats are usually left open on top.
Distillation
Distillation occurs twice. First in one of two 600L copper alembics, and then in a 350L copper alembic. Distillation is powered by 100% solar power!
Maturation
Maíz Nation Whiskey is aged at the SolCraft Distillery in the mountains of Oaxaca where they experience warm days and cool nights. The barrels are made with high quality white American oak and are charred to No.4. The amount of time spent in barrel varies by batch.