Abasolo Mexican Corn Whisky book A thyme liqueur from Bigallet

A thyme liqueur from Bigallet in the French Alps

Extends 162mm to 415mm | Stainless steel

An Italian espresso liqueur from Galliano

blended from three imported rums

blending rectified white Barbados rum with natural coconut extract

Abasolo Mexican Corn Whisky book A thyme liqueur from BigalletA Mexican whisky distilled entirely from ancestral Cacahuazintle corn, grown in the high valleys of Tlaxcala and Puebla and prepared by nixtamalization, the same lime cooking process used for tortillas. It is double distilled in copper pot stills and matured in oak. Showing sweet, buttery corn on the cob and vanilla over a spicy, vibrant edge. Let Difford's Guide play bartender: tap 'Cocktails with this ingredient' below. ABV 43% 70cl Mexico