Licor de Elote

Rich, round, savoury. Nixta is made by Destilería y Bodega Abasolo, at the base of a volcano and the Jilotepec mountains, two hours north of Mexico City. There’s not a simple way to describe the flavour profile of what sits inside this bottle shaped like an ear of corn, but it certainly is one you should try. It is made from a blend of both raw and roasted ancestral Cacahuazintle maíze, an heirloom variety of corn that is grown and harvested by local farming families. The corn is soaked in a...Read More...

Rich, round, savoury. Nixta is made by Destilería y Bodega Abasolo, at the base of a volcano and the Jilotepec mountains, two hours north of Mexico City. There’s not a simple way to describe the flavour profile of what sits inside this bottle shaped like an ear of corn, but it certainly is one you should try. It is made from a blend of both raw and roasted ancestral Cacahuazintle maíze, an heirloom variety of corn that is grown and harvested by local farming families. The corn is soaked in an alkaline solution, breaking down, and is then dried and ground, a process called nixtamalization, of which the resulting liquid is named after. A mix of raw and roasted corn is soaked in unaged Abasolo Whisky (made by the same distillery), then mixed with the nixtamalized corn, diluted with water, and sweetened with raw cane sugar. Make a twist on a margarita with it, or perhaps a Mexican inspired old fashioned. Special. 

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