JOHNNY – The first Mexican Bourbon Whisky is born



Broadly speaking, whiskey is an alcoholic beverage that is obtained by the distillation of fermented malt (any germinated grain, mainly barley or rye, which has subsequently dried) which is acquired from a process called “malting.” The first legal record of this distillate dates back to the 17th century, although there are even older references in Celtic culture writings.

The types of whisky or “whiskey” (as it is called in the United States, Ireland and Mexico) are defined according to the grain used, the production process, the place where it was made, the time it was aged and type of barrels.


Whiskey/Whisky has been one of the most loved drinks of the world. Whiskey/Whisky lovers are learning everything they can about barrels, cereal mash bills, ages etc. and there’s so many kinds to choose. There are many differences about how whisky is made along the globe, must most people tend to choose Mexican Whisky or Tennessee Whiskey when they talk about their favorite variety.

Tennessee Bourbon and Mexican Whisky (Bourbon) are two different worlds. The flavor difference between these two are enormous. But those differences go beyond the use of at least 51% corn in the mash of the bourbon.

Let’s see some difference between both whiskeys.


MEXICAN Bourbon is distinguished as being more intense and sweeter flavor profile, mostly because the ageing is produced in used charred oak barrels. The corn base does provide a grainy sweetness which is amplified by the fact that the mash is fermented and distilled with all the grain solids still in the liquid.

These whiskeys are usually crafted in a column still in conjunction with a doubler (something similar to the thumpers used in moonshine production).

Bourbon is normally distilled to a low 130-135 proof (65-67.5% ABV). This type of distillation leaves a lot of flavor congeners in the distillate. This is usually reduced to 125 proof or lower (125 proof is the legal maximum for barrel aging bourbon). Along with big charred used American oak Barrels, ageing in the warm and humid climes of the heights of Jalisco, you get a large, chewy, caramel and vanilla whiskey. It really helps that the weather and lower barrel proof tend to age whisky fasten than cooler weather and high strength spirits.

AMERICAN BOURBON is aged in New Charred Oak barrels, due to the different types of casks at the distillery’s disposal, there are a lot of options for blending several flavors together. This is not commonly done in bourbon world as the law says a new charred oak barrel must be used–yes, every time.

Well, this was just some few words about the differences of those two whiskeys, but you can see that it’s not just an ingredient matter.

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