Red Cónico

Red Cónico (Cónico Rojo) comes from highland communities in Estado de México (notably Atlacomulco) where it’s been cultivated for generations. Its vivid red hue and gentle starch traits make it a rare gem for craft distillers and brewers seeking heritage color and flavor layers.

Flavor & Fermentation Profile

• Kernels lean toward softer starch density, favoring ease of conversion and reduced harshness.

• Offers a mild, earthy corn base with subtle sweetness and a “red-maize” nuance that differs from standard yellow corn.

• Because of its pigment (anthocyanins or related compounds), it brings visual and flavor complexity beyond mere “corn.”

Use Cases & Suggestions

• Use as a feature corn in single-corn whiskey or as a signature blend component to grant red corn character.

• Blend with flint, dent, or waxy corns to amplify structure, mouthfeel, or fermentable yield while retaining the red corn identity.

• In craft beer, include as an adjunct to contribute body, subtle color shift, and a distinct corn tone, especially in red ales;  amber lagers, or heritage grain beers.

• Great for experiments where visual identity (red tint) and flavor nuance become marketing differentiators.

Flavor Expectations in Final Product
In finished spirit or beer, expect an aroma of earthy corn, gentle red-fruit or berry undertones, and a soft, creamy mouthfeel. The sweetness will be restrained but present, letting oak, yeast, or malt backbones support it rather than fight it. Over time, aging will mellow it toward warm grain, dried fruit notes, and smooth transitions into supporting flavors.

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