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 – 18 months

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