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Mexico's corn liqueur: nixtamalized ancestral maize, sweet as a fresh tamal.
Jilotepec, Estado de México, Mexico
The team behind Abasolo corn whisky created Nixta at Destilería y Bodega Abasolo to put Mexico's ancestral corn culture in a liqueur bottle.
Cacahuazintle maize grown near the Nevado de Toluca volcano is nixtamalized, the ancient alkaline cook, then turned into a gently sweetened liqueur at the distillery.
Roasted sweet corn and corn-husk aromatics; sugared but restrained, like the top of a corn tamal.
Did you know
Nixtamalization, the alkaline corn cook Mesoamerica has used for roughly 4,000 years, gives the liqueur both its flavor and its name.
Also known as: nixta licor de elote, nixta
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