White Chalqueño

White Chalqueño (Chalqueño Blanco) is an heirloom white corn variety cultivated in high-altitude volcanic soils of central Mexico, typically above 1,800 m. Long valued by local farmers for its resilience and adaptability, it thrives through extended growing cycles and mid-season drought. For distillers and brewers, it offers both structural balance and subtle flavor elegance, a refined alternative to conventional yellow or dent corns.

Flavor & Fermentation Profile

• Soft to semi-flinty kernels create a creamy, pillowy fermentable base rather than a sharp starch character.

• Mild sweetness and gentle corn-dough aromas develop into soft cream or vanilla tones during aging.

• Moderate starch density ensures smooth mash conversion and clean fermentation, avoiding harsh or grassy edges.

• Its texture supports a silky mouthfeel and balanced integration with malt, oak, or yeast influence.

Use Cases & Suggestions

• Use as a feature corn in whiskey mash bills when you want a subtle, elegant corn voice that complements oak or malt rather than dominates.

• Blend with dent or flint corns to build mouthfeel and body while keeping a refined flavor profile.

• In beer mashes, it works beautifully as an adjunct grain to soften structure and add smoothness to malt-forward styles or experimental saisons.

• Ideal for heritage or small-batch runs where origin story, smoothness, and nuance elevate your brand narrative.

Flavor Expectations in Final Product
Expect light corn sweetness with soft cream or grain notes on the nose. The palate delivers a silky, rounded mouthfeel and gentle corn character that integrates seamlessly with barrel or malt influences. As the product matures, you’ll find transitions into warm cereal, subtle vanilla, and mellow grain tones that bring a polished finish.

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