Black whiskey and the idea to use Andean Black Corn comes from the ancient Andean technique of making a homemade beer called chicha jora. Refining this process, Don Michael Distillery add wheat and malted barley and water sauced directly from the Andes range. Ageing takes place in specially designed 10-25 gallon (37-95 litres) honeycomb barrels (most whisky is aged in 200 litre barrels).
Rich and rounded this whiskey drinks as good as any American Whisky about, perfect for an old fashioned or just neat.
Don Michael is the only distillery in the world that produces Andean Black Corn Whiskey.