Prieto y Prieta Moonshine Mexicano Corn Whiskey offers a fascinating unaged look at one of Mexico’s most distinctive new whiskey projects. Produced in small batches in Oaxaca by Maestra Destiladora Idalia Araceli Orocio, this is not simply a white whiskey novelty, but a raw, expressive showcase for native Oaxacan corn. Each batch is co-fermented from 100% Oaxacan heirloom and native corn varieties, with the exact blend shifting slightly from release to release; the first batch is composed of 50% purple corn, 30% yellow corn, and 20% white corn. The corn comes from both seasonal rain-fed harvests in December and January and irrigated summer harvests in July and August, giving the spirit a connection to multiple growing cycles. Water is drawn from the on-site well and filtered through tezontle, a porous volcanic rock, to enhance its mineral character. Fermentation takes place for 5 to 6 days in open-air wooden vats using well water, vinasse from previous distillations, enzymes, and pitched yeast. Distilled once in a traditional copper pot still with a refrescadera condenser, then rested 2 months in stainless steel, this 47% ABV moonshine is bold, textural, and unapologetically grain-driven. A rare chance to taste Oaxacan corn whiskey before the barrel has the first word.