Maiz Nation Blanco Mexican Corn Whiskey (700ml)
Distilled from four native Oaxacan corn varietals, this is where the project really shows itself. Chalqueño, Bolita, Tepecintle, and Olotillo are all sourced directly from small farming communities across Oaxaca, each tied to a very different climate and elevation, from high mountain sites in the Sierra Mixteca to the humid slopes of the Chinantla and the coastal plains.
The mashbill is 94% native corn with a small amount of malted barley, fermented over five days with sour mash and pulque, then distilled slowly on small copper alembics. Everything is done at Solcraft using solar power and 100% rainwater, from mashing through proofing.
Without barrel influence, the focus stays on the grain. You get a clear expression of the corn, with notes of marzipan, dried fruit, sweet corn, and a light floral edge. There’s a silky texture with a bit of grip on the finish that keeps it structured and distinct.
ABOUT MAIZ NATION
Maíz Nation is a whiskey project out of Oaxaca built around one central idea: start with the right raw material and everything else follows.
The foundation here is native corn, sourced directly from farming families across regions like the Central Valleys, Chinantla, the Sierra Mixteca, and the Oaxacan Coast. These are traditional varieties that have been cultivated and selected over thousands of years, grown in milpa systems alongside beans and squash without chemical inputs. It’s a very different starting point from the commodity grain used in most whiskey production, and it shows up clearly in the final spirit.
The project was founded by Maestro Destilador Jonathan Barbieri and Yira Vallejo. Barbieri is best known for Pierde Almas, where the focus has always been on traditional methods and respect for raw materials. That same mindset carries through here, just applied to corn instead of agave.
Everything is produced at the Solcraft distillery, a fully off-grid facility powered entirely by solar energy. Water is collected from rainfall, stored, and used throughout production, then treated through a natural filtration system before being returned to the environment. It’s a closed-loop approach that’s rare in spirits, and it aligns with the agricultural philosophy behind the corn itself.
Original: $64.99
-65%$64.99
$22.75Maiz Nation Blanco Mexican Corn Whiskey (700ml)
Distilled from four native Oaxacan corn varietals, this is where the project really shows itself. Chalqueño, Bolita, Tepecintle, and Olotillo are all sourced directly from small farming communities across Oaxaca, each tied to a very different climate and elevation, from high mountain sites in the Sierra Mixteca to the humid slopes of the Chinantla and the coastal plains.
The mashbill is 94% native corn with a small amount of malted barley, fermented over five days with sour mash and pulque, then distilled slowly on small copper alembics. Everything is done at Solcraft using solar power and 100% rainwater, from mashing through proofing.
Without barrel influence, the focus stays on the grain. You get a clear expression of the corn, with notes of marzipan, dried fruit, sweet corn, and a light floral edge. There’s a silky texture with a bit of grip on the finish that keeps it structured and distinct.
ABOUT MAIZ NATION
Maíz Nation is a whiskey project out of Oaxaca built around one central idea: start with the right raw material and everything else follows.
The foundation here is native corn, sourced directly from farming families across regions like the Central Valleys, Chinantla, the Sierra Mixteca, and the Oaxacan Coast. These are traditional varieties that have been cultivated and selected over thousands of years, grown in milpa systems alongside beans and squash without chemical inputs. It’s a very different starting point from the commodity grain used in most whiskey production, and it shows up clearly in the final spirit.
The project was founded by Maestro Destilador Jonathan Barbieri and Yira Vallejo. Barbieri is best known for Pierde Almas, where the focus has always been on traditional methods and respect for raw materials. That same mindset carries through here, just applied to corn instead of agave.
Everything is produced at the Solcraft distillery, a fully off-grid facility powered entirely by solar energy. Water is collected from rainfall, stored, and used throughout production, then treated through a natural filtration system before being returned to the environment. It’s a closed-loop approach that’s rare in spirits, and it aligns with the agricultural philosophy behind the corn itself.
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Description
Distilled from four native Oaxacan corn varietals, this is where the project really shows itself. Chalqueño, Bolita, Tepecintle, and Olotillo are all sourced directly from small farming communities across Oaxaca, each tied to a very different climate and elevation, from high mountain sites in the Sierra Mixteca to the humid slopes of the Chinantla and the coastal plains.
The mashbill is 94% native corn with a small amount of malted barley, fermented over five days with sour mash and pulque, then distilled slowly on small copper alembics. Everything is done at Solcraft using solar power and 100% rainwater, from mashing through proofing.
Without barrel influence, the focus stays on the grain. You get a clear expression of the corn, with notes of marzipan, dried fruit, sweet corn, and a light floral edge. There’s a silky texture with a bit of grip on the finish that keeps it structured and distinct.
ABOUT MAIZ NATION
Maíz Nation is a whiskey project out of Oaxaca built around one central idea: start with the right raw material and everything else follows.
The foundation here is native corn, sourced directly from farming families across regions like the Central Valleys, Chinantla, the Sierra Mixteca, and the Oaxacan Coast. These are traditional varieties that have been cultivated and selected over thousands of years, grown in milpa systems alongside beans and squash without chemical inputs. It’s a very different starting point from the commodity grain used in most whiskey production, and it shows up clearly in the final spirit.
The project was founded by Maestro Destilador Jonathan Barbieri and Yira Vallejo. Barbieri is best known for Pierde Almas, where the focus has always been on traditional methods and respect for raw materials. That same mindset carries through here, just applied to corn instead of agave.
Everything is produced at the Solcraft distillery, a fully off-grid facility powered entirely by solar energy. Water is collected from rainfall, stored, and used throughout production, then treated through a natural filtration system before being returned to the environment. It’s a closed-loop approach that’s rare in spirits, and it aligns with the agricultural philosophy behind the corn itself.
