By Alfredo Espinola
Maiz Nation Whiskey
Deep in the heart of Oaxaca, where mountains guard ancient secrets and corn grows as a symbol of identity, a silent revolution is fermenting in oak barrels. Its name, Maíz Nation, is a distillery that not only produces whiskey but also honors a heritage of more than 7,000 years.
For more than a decade, this project has made native corn its emblem and raw material to create an exceptional distillate, steeped in history, flavor, and social consciousness. In a time when the market seeks authenticity, Maíz Nation offers a drink that is both a tribute to the countryside and a challenge to the status quo of global whiskey.
An origin with a cause
For Jonathan Barbieri, the journey began in 2013 with a concern: how to protect native corn from the threats of genetically modified organisms while also revaluing it? The answer came in the form of a distillate. First it was mezcal, then whiskey. Thus was born the idea of creating a spirit from ancestral Oaxacan corn, grown by peasant families with whom they have forged ties of collaboration, fair trade, and mutual learning.
“We are only 30 kilometers from the point of origin of corn on the planet, and no one had ever made a whiskey with these grains,” says Jonathan Barbieri. “We wanted to create a world-class product that would also help preserve and add value to these unique seeds.”
A quality drink
Maíz Nation does not mass-produce whiskey. Each bottle is the result of a completely traceable artisanal process that begins on plots of land that have never been touched by agrochemicals.
There, varieties such as Chalqueño, Tepezitle, Olotillo, and Bolita grow, which are then transformed into distillates that capture the soul of their territories. The portfolio includes a white whiskey that has won over palates for its purity and versatility in cocktails. Its flavor evokes the perfect harmony of corn, earth, and fire.
They also offer versions aged in deeply charred American oak barrels, which add notes of vanilla, caramel, green fruits, and spices.
In addition, they produce a blended whiskey made from corn, pelón wheat, and rye, called “Selección Barbieri,” which offers fruity and spicy tones, as well as the first Mexican Single Malt, made from toasted malted barley.
SolCraft Distillery
Science, tradition, and respect
But Maíz Nation goes beyond the product. Its SolCraft distillery, on the outskirts of Oaxaca, operates entirely on solar energy. They use captured and filtered rainwater for the entire process and have a vinasse neutralization system that returns the water to the stream with a neutral pH. In addition, the resulting by-product is used as animal feed and organic fertilizer.
This comprehensive approach has captured international attention. They currently export to the United States, France, Denmark, Switzerland, and Austria, and will soon reach the United Kingdom. Even white whiskey, historically despised in markets such as the United States, has been enthusiastically received by bartenders and experts alike.
The liquid terroir of Mexico
At a time when the world is beginning to look to Mexico, not only for tequila or mezcal, but also for its burgeoning whiskey scene, Maíz Nation is positioning itself as a pioneer in a new category: Mexican whiskey made from native corn. Its philosophy is summed up in five principles:
- Zero GMOs
- Zero waste
- 100% traceability
- 100% natural
- 100% pro-countryside
“The whisky we make is not just a drink,” says Jonathan Barbieri. “It's a bridge between the countryside and the glass, between history and the palate, between cultural resistance and innovation.”
And as more producers join this new tradition with honesty and respect, Mexican whiskey will continue to write a story that, like its corn, sprouts from the earth with strength, diversity, and dignity.
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