While Mexican whiskey is new to the market, there are some hurdles to get over.Įventually, I can see it emerging from the shadows of the mezcal and tequila markets – it’s just going to take some more time perfecting a solid whiskey. Because I love blue corn whiskies, I was initially excited to give these whiskies a go, however, something is amiss. Aged only 10 months in French oak barrels, the whiskies are just simply not mature enough. The nose on all of the whiskies is frankly off-putting so much so, that I could barely stomach to take a sip and ingest. I spent a lot of time with the Sierra Norte whiskies to make sure I was giving a fair assessment. As for the finish, corrugated cardboard comes to mind. Pinckney Bend Corn Whiskey was awarded a Gold medal at the 2013 San Francisco International Wine & Spirits Competition. Between that funk and bitterness is a brown sugar, almost molasses, taste. Palate: It’s got a funky upfront taste that quickly turns into a sharp bitterness. Cherry stands out along with oranges and decayed forest floor. Kind of reminds me of painting my nails while drinking cheap sweet champagne. Nose: Spoiled fruit and yeast are nauseatingly at the forefront. 85% native black Oaxacan corn and 15% malted barley aged in French oak barrels for 10 months. Score: 1.5/5 Tasting Notes: Sierra Norte Black Corn whiskey’s definition is intertwined tightly with the definition of Bourbon which is required to have at least 51 per cent corn in its mashbill. Overall, the finish is too short and then you’re just with a grassy aftertaste coating your mouth. Tastes like young oak and old saddle leather a cowboy has been riding off into the sunsets with his trusty horse. Palate: Like some blue corn whiskies, the mouthfeel on this whiskey is very soft. Finishing off the nose is orange peel and bright lemon. In the middle, there’s a bit of brown sugar and nutmeg. A faint vinegar or kombucha note wafts through steadily. Cherry blossom and apple are the main notes apart from the funk. Nose: Strong yeasty funk you have to nose through for a good while in order to find anything besides smelly hiking boots that have spent time backpacking through the Sierra. 85% native white Oaxacan corn and 15% malted barley aged in French oak barrels for 10 months. Score: 2.5/5 Tasting Notes: Sierra Norte White Bourbon & Corn Whiskeys Barrell CFS Amburana Finished Whiskey Barrell Batch 35 Bourbon Angels Envy B&B Private Barrel 230684 Kentucky Bourbon Willett. Orange and grapefruit peel finish it off, but as soon as you notice it it’s gone in a flash. This is an aged corn whiskey that has been aged for less than 30 days. It is straight whiskey, which is packed in a mason jar. It is one of the best American corn whiskeys made with 81 corn grain in the mash bill.

Many choose to strain the solids from their mash at this point. A siphon can be helpful in transferring the liquid. Once your mash has reached 70☏, you can add it to your fermentation bucket. Abundant with rose petals, which is a nice surprise to pick up. Georgia Moon Corn Whiskey is produced by the Heaven Hill brands. You can use an immersion chiller, put your cooking pot in a sink of ice water, or simply wait. Palate: Behind the veil of tar and leather is a burst of cinnamon. Nose: Not as pungent on the nose as the Sierra Norte White, but still yeasty.

Corn whiskey brands