Pink Xocoyul

Pink Xocoyul (Xocoyul Rosado) is a Tlaxcaltecan pink corn variety known for its striking blush hue and notable density. While often compared to Chalqueño, it tends to have a firmer kernel structure and distinctive flavor signature. This variety offers both visual intrigue and functional performance in mashes and fermentations.

Flavor & Fermentation Profile

• Dense starch structure supports solid fermentable yields and gives body to the mash.

• Flavor profile features nutty undertones, mild raw sugar notes, and soft fruit or raisin accents.

• Protein and kernel hardness variation are common in open-pollinated lines, adding subtle complexity when blended.

• Reliable gelatinization and conversion behavior when milled appropriately and mashed under control.

Use Cases & Suggestions

• Use as a signature corn component in single-corn or high-corn whiskey mash bills to introduce pink corn nuance and visual differentiation.

• Blend with lighter (white or yellow) corns to balance structure, sweetness, and mouthfeel.
  In beer recipes, include as an adjunct grain in styles where subtle corn color or flavor layering is desired. Great for heritage ales, experimental sessions, craft adjunct beers.

• Ideal for limited or specialty batches where provenance, color, and story matter in your marketing pitch.

Flavor Expectations in Final Product
Expect a soft, nutty corn aroma with delicate hints of dried fruit or raisin in the mix. On the palate, Pink Xocoyul gives moderate sweetness, rounded mid-palate weight, and a finish that is neither sharp nor flabby. Over time, the flavor will evolve toward cereal grain, light toast, and subtle fruit or dried berry notes.

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