Yellow Bolita

Yellow Bolita (Bolita Amarillo) comes from Oaxaca’s Central Valleys where it plays a starring role in traditional tortillas, tlayudas, and masa work. Its dense starch content gives it structural strength while its sweet vegetal notes make it compelling for distillers and brewers who want both backbone and nuance in their mash.

Flavor & Fermentation Profile

• Dense starch structure supports good mash conversion and gives body to fermentables.

• Flavor leans sweet vegetal, evoking notes of carrot, butternut squash, and bright green hues.

• Because of its heritage genetics and variable kernels, expect slight variation in hardness or texture that can add depth to blends.
  Its performance in masa applications suggests good gelatinization and workable mash behavior when milled appropriately.

Use Cases & Suggestions

• Use as a primary corn in whiskey mash bills where you want structural integrity plus sweetness.

• Blend with flint or dent corns to adjust mouthfeel or impart extra texture without overshadowing the corn voice.

• Include in beer / adjunct mashes to support body and depth; especially in styles where corn character is a subtle accent (e.g. cream ale, pale lager, heritage experimental ales).

• Ideal for limited editions or storytelling releases that emphasize provenance, landrace, and mouthfeel.

Flavor Expectations in Final Product
You’ll get a clear, sweet corn nose with vegetal brightness. On the palate, Yellow Bolita gives clean corn sweetness, a firm mid-palate body, and a satisfying, structured backbone. It doesn’t overpower, rather it contributes clarity and elegance. Over aging, expect that corn note to gently soften into cereal grain, dried vegetable, or light honey tones depending on your barrel and mash path.

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