Whiskey: The Mexican edge
It turns out not all spirits from Mexico are agave-based, said David Hammond in the Chicago Tribune. Only two Mexican whiskeys have thus far been introduced in the U.S., but the curious should seek them out. The corn they’re distilled from is very different from the corn in bourbon: Both use varieties native to Oaxaca, where corn first was cultivated. Try them alone, then in a cocktail—such as two parts Pierde Almas, one part Ancho Reyes Verde (a chile liqueur), and a dash of orange bitters.
Pierde Almas Ancestral Corn Whiskey
($50 for 375 ml). This unaged spirit exhibits “greener, more herbaceous flavors” than moonshine, its American analog. It smells like tortillas cooking on a pan.
Sierra Norte Single Barrel Whiskey
($50 for 750 ml). Made from black corn and wood-aged, this is a whiskey “dark with buttery, caramel-like vanilla flavors.” ■