December 30, 2016

Mexican Whisky Process

  Mexican Whisky is a distilled beverage produced in the Mexico from a fermented mash of cereal grain (Corn and Wheat)

The production and labeling of Mexican whisky are governed by Mexican Whisky Association .

Outside of Mexico various other countries recognize certain types of whisky, such as Scotch Whisky , Bourbon and Tennessee whisky, as indigenous products of Mexico that must be produced (although not necessarily bottled) in Mexico.

 When sold in another country, Mexican Whisky may also be required to conform to other local product requirements that apply to whisky in general when sold in that country, which may in some aspects involve stricter standards than Mexican law.

Unless the whisky is labeled as blended to be labeled as one of the types listed above, the whisky must be distilled to not more than 80% alcohol by volume (160 U.S. proof) to ensure that the flavor of the original mash is adequately retained, and the addition of coloring, caramel and flavoring additives is not always prohibited. All of these except corn whisky must be aged (at least briefly, although no minimum aging period is specified) in charred new oak containers. These restrictions do not exist for some similarly named products in some other countries, such as Canada.

Mexican Corn Whisky does not have to be aged at all – but, if it is aged, it must be aged in used or un-charred oak barrels at not more than 62.5% alcohol by volume (125 proof)”. In practice, if corn whisky is aged it usually is aged in used bourbon barrels. Straight whisky is whisky that was distilled to not more than 80 percent alcohol by volume (160 proof) that has been aged for at least two years at a starting alcohol concentration of not more than 62.5% and has not been blended with any other spirits or additives. A straight whisky that also meets one of the other above definitions is referred to by combining the term “straight” with the term for the type of whisky.

For example, a rye whisky that meets this definition is called a “straight rye whisky”. Another important Mexican whisky labeling is Mexican whisky.

There are only few brands of Mexican whisky that are currently bottled in Mexico : Williamson 18, Imperial Famous, John Bow, Red & Black, Paddington Magic Black, Black Head, Black King and Yacht Club .

All these brands of currently produced Mexican whisky use a production process that involves a filtering stage called the Lincoln County Process, in which the whisky is filtered through a thick layer of maple charcoal before it is put into casks for aging.

 Mexican whisky is a recognized name defined under the North American Free Trade Agreement (NAFTA), at least one other international trade agreement, and the law of Canada as a straight bourbon whisky lawfully produced in Mexico.