Sierra Norte Single Barrel Mexican Yellow Corn Whiskey
Written by Debra C. Argen   
Sierra Norte Single Barrel Yellow Corn Oaxacan WhiskeySierra Norte Single Barrel Mexican Whiskey made with Native Oaxacan Yellow Corn created by Master Distiller Doug French is one of a series of exceptional Sierra Norte Single Barrel Mexican Whiskeys (White, Yellow, Black, and Purple), each designed to maximize their own unique flavors. One sip of Sierra Norte Single Barrel Mexican Whiskey made with Native Oaxacan Yellow Corn, and you will know why Master Distiller Doug French decided to make corn-based whiskey in Oaxaca, Mexico, "the cradle of corn."

 

Sierra Norte Single Barrel Mexican Yellow Corn WhiskeyInformation: Sierra Norte Single Barrel Mexican Whiskey made with Native Oaxacan Yellow Corn is made from 85% Heritage Corn and 15% Malted Barley that is double distilled. Made in a single barrel in a copper pot still, the whiskey is aged for approximately 10 months in French Oak. 45% Alcohol by Volume (90 proof). Each bottle lists the barrel number and each bottle as a bottle number. The back of each bottle proudly bears the signature of Master Distiller Doug French. With a price tag of around $60 bottle, Sierra Norte Single Barrel Mexican Whiskey made with Native Oaxacan Yellow Corn is a luxury whiskey that fully delivers the flavor goods.  

Tasting Notes: Made from corn, on the nose, the sweet essence of buttery corn comes through with a hint of a spice. On the palate, the sweetness follows through delighting the mouth. The result is a lingering smooth, slightly spicy finish.   

Luxury Experience was "In the kitchen and behind the bar®" and proudly presents our cocktail and culinary recipes to tempt your palate as well as inspire creations of your own using Sierra Norte Single Barrel Mexican Whiskey made with Native Oaxacan Yellow Corn.  

Luxury Experience - Sierra Norte Single Barrel Mexican Whiskey made with Native Oaxacan Yellow Corn Cocktail and Culinary Menu 

The Cocktails 

Luxury Experience - Banana Café
Luxury Experience - No Passport Required

The Culinary 

Luxury Experience - Spirited Passion fruit "Lacquered" 
Shrimp on a bed of Garlicky Spinach and Creamy Polenta
Luxury Experience - Pain Perdu with Sautéed Banana "Hot Dog" and Whiskey Hard Sauce 

Cocktail Recipes 

Luxury Experience - Banana Café is a perfect brunch or after-dinner drink. Made with Sierra Norte Single Barrel Mexican Yellow Whiskey, Banana Liqueur, hot or cold coffee, Half & Half (or light cream), and rimmed with cinnamon and Banana Liqueur, this potent and pleasing libation pairs exceptionally well with Luxury Experience - Pain Perdu with Sautéed Banana "Hot Dog" and Whiskey Hard Sauce.   

Luxury Experience - Banana Cafe

Luxury Experience - Banana Café
Yield: 1 Cocktail
Glass: Snifter Glass 

Cocktail Ingredients 

1.5

Ounces

Sierra Norte Single Barrel Yellow Corn Mexican Whiskey

1

Ounce

Banana Liqueur

2

Ounces

Hot or Cold Coffee

2

Ounces

Half & Half (or light cream)

 

 

Cinnamon Powder

Method for the Cocktail: Pour a small amount of Banana Liqueur in a small, shallow bowl. Rim the edge of the snifter glass then dip in a small bowl of cinnamon powder. Mix whiskey, banana liqueur, coffee and Half & Half (or light cream) in a glass. Pour into the rimmed snifter glass. Serve hot or over ice.

Luxury Experience - No Passport Required cocktail takes your palate on a world trip of flavors with Sierra Norte Single Barrel Mexican Yellow Whiskey paired with exotic flavors of lemongrass, mango, and lime. The cocktail pairs well with Luxury Experience - Spirited Passionfruit "Lacquered" Shrimp on a bed of Garlicky Spinach and Creamy Polenta

Luxury Experience - No Passport Required 

Luxury Experience - No Passport Required
Yield: 1 Cocktail
Glass: Rocks Glass

Cocktail Ingredients

2.0

Ounces

Sierra Norte Single Barrel Yellow Corn Mexican Whiskey

0.5

Ounce

Homemade Lemongrass Syrup (recipe below)

1.25

Ounce

Mango, Bubbly Sparkling Water®

0.25

Ounce

Lime Juice, freshly squeezed

 

 

Lemongrass "skewer" with Cape Gooseberry

Homemade Lemongrass Syrup Ingredients

1

Cup

Water

1

Cup

Sugar

4

Inch

Piece Lemongrass, roughly chopped

Method for the Lemongrass Syrup: Cut a 4-inch piece of lemongrass from the stem end and roughly chop. In a small saucepan, add water and sugar, bring to a boil, add the chopped lemongrass, and boil until liquid is clear and all sugar is dissolved. Remove from heat. Steep lemongrass for 30 minutes to meld the flavors. Discard lemongrass pieces from the simple syrup and pour syrup into a covered glass jar in the refrigerator and store until ready to use. Can be made several days ahead.  

Note: Lemongrass Syrup can be used in a variety of ways; use it to sweeten hot or cold beverages, brush on cut layers of cake before frosting to add flavor and moisture, or mix with fruit juice and use as a base for a marinade or as a glaze for fruit, fish, shrimp, or chicken.

Method for the Cocktail:  In a mixing glass, add the whiskey, lemongrass syrup and lime juice. Mix well, pour into ice-filled rocks glass and top with Mango, Bubbly Sparkling Water®. Garnish with a Cape Gooseberry threaded onto a piece of lemongrass.

Culinary Recipes

Luxury Experience - Spirited Passion Fruit Shrimp

Luxury Experience - Spirited Passionfruit "Lacquered" Shrimp on a bed of Garlicky Spinach and Creamy Polenta
Pairing Cocktail: Luxury Experience - No Passport Required

Entertaining is easy and elegant with Luxury Experience - Spirited Passionfruit "Lacquered" Shrimp on a bed of Garlicky Spinach and Creamy Polenta. Passionfruit juice, butter, and Sierra Norte Single Barrel Mexican Yellow Whiskey create a shiny lacquer-like finish on the shrimp, and the flavors of the spinach, garlic, polenta, gorgonzola, and Cape Gooseberries work together beautifully to complement the shrimp resulting in  a marriage of style, taste, and texture.  

Serves 4 

Shrimp Ingredients

16

Large

Shrimp, cleaned, peeled, and deveined

2

Tablespoons

Butter

3

Ounces

Passionfruit Juice

1

Ounce

Sierra Norte Single Barrel Yellow Corn Mexican Whiskey

16

 

Cape Gooseberries

 

 

Salt and Pepper, to taste

Method: Heat a large sauté pan, add salt and pepper to elicit the essence of the spices, add butter and let melt. Add the shrimp and sauté until shrimp are cooked and pink. Remove shrimp from the pan with a slotted spoon into a bowl and set aside. Add the passionfruit juice and whiskey to the pan to deglaze and reduce to create a shiny sauce. Add the Cape Gooseberries and sauté for 1 minute. Add the shrimp to coat and set aside.

Polenta Ingredients 

1

Quart

Water

1

Cup

Polenta

1

Tablespoon

Butter

2

Ounces

Gorgonzola, crumbled

 

 

Salt and Pepper, to taste

Method: Bring water to a boil in a medium saucepot. Add salt, pepper, and butter. Once butter melts, add the polenta all at once, stirring constantly. Continue stirring until smooth, add gorgonzola and stir to combine. Cover and remove pan from heat and set aside.

Garlicky Spinach Ingredients

12

Ounces

Spinach, chopped (fresh or frozen)

1

Clove

Garlic, thinly sliced

2

Tablespoons

Butter

 

 

Salt and Pepper, to taste

Method: Heat sauté pan, add salt and pepper to elicit the essence of the spices, add butter and let melt. Add garlic and cook until just lightly golden, then add spinach and cook until spinach is wilted.

Presentation: Spoon polenta in a circle on each of the 4 plates. Top with spinach. Arrange 4 shrimp standing up on the spinach, and garnish with 4 Cape Gooseberries to complete the presentation.  

Luxury Experience - Pain Perdu Sauteed Banana

Luxury Experience - Pain Perdu with Sautéed Banana "Hot Dog" and Whiskey Hard Sauce
Pairing Cocktail: Luxury Experience - Banana Café 

Brunch takes on a playful note with Luxury Experience - Pain Perdu with Sautéed Banana "Hot Dog" and Whiskey Hard Sauce. Using New England Style Hot Dog Rolls (the sides of the roll are exposed) for the Pain Perdu (French Toast) and placing an oatmeal crusted sautéed banana in the roll, the presentation looks like a hot dog. Scatter Spirited Candied Pecans on the plate and drizzle the banana with Whiskey Hard Sauce for a tasty brunch entrée.   

Serves 4 

Whiskey Hard Sauce Ingredients 

2

Tablespoons

Butter

0.25

Cup

Dark Brown Sugar

1

Teaspoon

Vanilla

6

Dashes

Fee Brothers Black Walnut Bitters

1

Cup

Heavy Cream

2

Ounces

Sierra Norte Single Barrel Yellow Corn Mexican Whiskey

Method:  Heat a medium saucepan, add butter, let melt. Add the brown sugar and stir until melted. Add the vanilla and Fee Brothers Black Walnut Bitters. Add heavy cream and whisky to combine. Bring to a boil, and boil for 7 minutes stirring constantly. Let cool. Pour into a squeeze bottle. Store in the refrigerator until ready to use. Can be made 1-2 days ahead. 

Note: Another use for the Whiskey Hard Sauce is to use it as a tasty topping over vanilla ice cream and top it off with the Spirited Candied Pecans. 

Spirited Candied Pecans Ingredients 

1

Tablespoon

Butter

0.08

Teaspoon

Cinnamon

1

Cup

Pecans

1

Teaspoon

Dark Brown Sugar

2

Ounces

Sierra Norte Single Barrel Yellow Corn Mexican Whiskey

1

Pinch

Salt

Method: Pre-heat oven to 300 degrees F (149 degrees C). Heat a sauté pan. Add the butter, let melt. Add cinnamon, dark brown sugar, and salt. Stir until sugar is melted. Add pecans. Stir to thoroughly combine. Pour out onto parchment lined baking sheet. Bake for 15 minutes. Let cool. Crumble to use as garnish.  

Note: These pecans are so delicious you might want to make a large batch and serve with cocktails. 

Pain Perdu Ingredients 

4

 

New England Style Hot Dog Rolls

0.5

Cup

Heavy Cream

1

Large

Egg

1

Teaspoon

Vanilla

0.4

Ounce

Sierra Norte Single Barrel Yellow Corn Mexican Whiskey

1

Pinch

Salt

 

 

Butter to sauté rolls

Method: In a shallow bowl, whisk the heavy cream, egg, vanilla, whiskey and salt. Dip the rolls in the cream mixture. Heat a sauté pan. Melt butter and sauté the rolls until golden on each side. 

Note: New England Style Hot Dog Rolls have the sides cut off to allow them to be grilled on the outside. 

Oatmeal Crusted Bananas Ingredients 

4

 

Bananas

0.5

Cup

Old Fashioned Oats

0.8

Teaspoon

Cinnamon

2

Tablespoons

Butter

Method: In a food processor, process the oats and cinnamon until finely ground. Melt butter and brush or roll bananas in the butter. Add the oats and cinnamon to a shallow pan. Roll the bananas in the oat mixture.  

Melt butter in a sauté pan, add the bananas and cook until golden on all sides. Remove bananas from the stove. Keep in a warm (200-degree F/93 degree C) oven while you make the Pain Perdu.  

Presentation: Place the sautéed roll on a plate, gently open the roll without breaking it apart and place the oatmeal crusted banana inside the roll. Scatter crumbled pecans on and over the banana. Squeeze a generous amount of the Whiskey Hard Sauce over the banana and serve.  

Read more about and get more great cocktail and culinary recipes for Sierra Norte's sister product  Sierra Norte Single Barrel White Whiskey in the Liquor Cabinet section.  

About Sierra Norte Single Barrel Mexican Whiskey  

"The Sierra Norte Mountains of Oaxaca Mexico, with their profuse flora, abundant wildlife, and crystal clear, flowing waters, support some of the world's most treasured biodiversity. More than any crop, corn embodies the life-giving relationship between these ancient mountains and their inhabitants. Descendants of the region's first farmers continue replanting the best seeds from each harvest, as they and their ancestors have done for over 7,000 years.  

Sierra Norte distilling started with Master Distiller Douglas French's passion to use different varieties of this ancient, flavorful Oaxacan corn to make a series of unique, outstanding whiskies. Each variety is distilled separately and matured in French Oak casks,so as to showcase its individual character and nuance." 

Sierra Norte Mexican Whiskey  

Contact Information - United States 

Barbara Sweetman
United States, Sales Director
Caballeros, Inc.
Telephone:   +1-914-921-6988
Email:          This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
Email:          This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
Website:      https://sierranortewhiskey.com
Facebook:    https://www.facebook.com/sierranortewhiskey 

Contact Information - Mexico 

Scorpion Mezcal S.A. de C.V.
Sierra Norte Distillery
610 Calle Piru
San Augustin de las Juntas
Oaxaca
Mexico 71260
Telephone:   +59-951-511-5701

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