{"product_id":"ambar-milpa-whiskey-de-maiz-y-cebada-700ml","title":"Ambar, Milpa Whiskey de Maiz y Cebada 700ml","description":"\u003cp\u003eHeirloom Corn Whiskey \u003c\/p\u003e\n\u003cp\u003eCuicatlán, Oaxaca, Mexico\u003c\/p\u003e\n\u003cp\u003eNon-chill filtered; 40% ABV\u003c\/p\u003e\n\u003cp\u003eFifth-generation Maestro Destilador Alex Krassel. Made from 100% local heirloom blue corn, 50% malted (on site) and 50% unmalted. The malted and unmalted corn are naturally fermented in separate wooden tanks made from local pine. Each mash is separately distilled twice in an alembic copper pot still. Distillates are blended before entering barrel. Aged for a minimum 3 years in refill bourbon barrels. Aromas of esquites in crema, fresh corn husk, and orange flower water introduce a palate of ripe corn kernels sautéed in butter with accents of corn silk and a hint of violets and bitter greens on the finish. This elegant distillate captures the full flush of ripe ancestral blue corn grown on the Tehuacán-Cuicatlán Biosphere Reserve, highlighting the complexity and verve inherent to crops grown with respect to seasonality and biodiversity.\u003c\/p\u003e\n\u003cp\u003eArnaud Fressonnet primarily grew up in Burgundy, France, surrounded by a regional legacy of great wine and eau-de-vie; however, Arnaud came of age in Mexico. Upon completing school, he drew upon his heritage by diving into the burgeoning Mexican wine industry. Years later, Arnaud shifted his focus to traditional distillates of Mexico, involving himself in artisanal rum and mezcal production in Oaxaca. The rural farming communities of Oaxaca inspired Arnaud, recalling memories of his first home, and a desire took root to explore the distillation of other crops among Oaxaca’s generous bounty. Though the practice of distilling maiz enjoys a long history among the Mayan peoples of Chiapas and Guatemala, it is rare among the distilling communities of Oaxaca; more regionally common is the practice of adding corn (in one form or another) to the distillation of agave. However, recent decades have seen the birth of a small but growing Oaxacan whiskey trade, taking advantage of the state’s massive quantity and diversity of heirloom Creole corn, particularly in the Sierra Norte Mountains.\u003c\/p\u003e\n\u003cp\u003eInspired to create his own take on the fledgling cottage industry, Arnaud began a collaboration with fifth-generation maestro destiladors Rommel and Alex Krassel of Cuicatlán. The team approaches Oaxacan corn whiskey as they would the production of eaux-de-vie, rather than simply as whiskey evangelists. Named in honor of the indigenous method of cross-cultivation (typically of corn, beans, and squash), Arnaud’s new label Milpa began in 2016 with an unaged corn distillate—not because it was cheaper to produce (as many Americans would assume) but because it offered an opportunity to explore the unique heritage flavors of the region’s grains without distraction. Now, Milpa offers a bridge between old and new with a range of malted, unmalted, and blended Oaxacan whiskeys.\u003c\/p\u003e","brand":"Skurnik Wines","offers":[{"title":"Default Title","offer_id":48845873971452,"sku":null,"price":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_8d9d217e-f3e1-4538-8129-91aee7986201.jpg?v=1773326261","url":"https:\/\/www.winetroy.com\/products\/ambar-milpa-whiskey-de-maiz-y-cebada-700ml","provider":"Troy Wine Co.","version":"1.0","type":"link"}