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 – SolCraft, San Agustín Etla, Oaxaca

CRUSH – Austrian stone mill, finely ground

WATER SOURCE – 100% rainwater for both mashing & fermenting

MASH – 960L stainless steel tuns, heated by solar powered thermal jackets

FERMENTATION – 5 days in 500L stainless steel vats with sour mash

DISTILLATION – Copper alembics of 600L & 350L, heated by solar powered thermal jackets

ADJUSTMENT METHOD – 100% rainwater

ABV – 48% ABV

AROMA – Marzipan, rose petal, apricot pit
TASTE – Golden raisins, sweet corn, floral bouquet
TEXTURE – Tingle, silky, dry grip

Production Process

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.
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.
This stainless steel tun has a nearly 1000L capacity if filled to the top. A mixture of finely ground corn and malted barely is combined with 100% rainwater before boiling for 40 minutes.
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 occurs twice. First in one of two 600L copper alembics, and then in a 350L copper alembic. Distillation is powered by 100% solar power!