Description
The UKs 2nd brand of whisky to arrive from Mexico!
Using nixtamalization, a 4,000-year-old cooking technique never before used in whisky production which however is fundamental in preparing corn as food in Mexico.
This whiskey is made using both nixtamalized corn and malted corn, which is then allowed a long fermentation of over 120 hours, before it is double distilled in copper and then aged in virgin casks.