Sierra Norte
Native Oaxacan White Corn
Corn Whisky
45% • 750ml • Mexico
Only 1 Bottle Left

Nestled in the verdant hills of Oaxaca, Prieto y Prieta sits among dense foliage, young agave plots, and an ancestral mezcal palenque, drawing water from its own spring. The stone-built site is adorned with vintage metal signage and winding paths flanked by ceramic sculptures, offering a rich visual homage to regional heritage. Its location, shaped by the highland climate and volcanic soil, lends an unmistakably local character to the whisky it produces.
Founded in 2018 by Txomin Alcorta and Carlos Moreno, the distillery is the meeting point of two disciplines. Txomin, a cooperage specialist from the Basque Country, began his journey in Cognac and brought with him a reverence for wood and maturation. Carlos, already well established as the founder of Mezcal Koch, contributed deep regional knowledge and a commitment to traditional techniques. Together they crafted a whisky from four native corn varieties — white, yellow, red, and purple — grown organically on small farms throughout Oaxaca.
Corn is milled using a hammer mill, then fermented in open tanks with well water, native yeast, and a portion of recycled vinasse. Distillation takes place in a 1,000-litre hybrid still made of copper and stainless steel, using steam heat to preserve delicate grain characteristics. Maturation occurs over at least three years in a careful selection of barrels, including new French oak, ex-bourbon, and locally sourced sherry casks. The resulting whisky is full and earthy, with notes of toasted maize, dark chocolate, and gentle spice, bottled without chill filtration or added colour.
The below is the average score out of 5 from our members, and the flavour profile which was voted to be the most prominent.