Review: Nixta Licor de Elote

Review: Nixta Licor de Elote

What’s elote? It’s grilled Mexican road corn. What then is licor de elote? Why, it’s a liqueur constructed from — and meant to style like — corn.

Nixta Licor De Elote involves us from the parents at Destilería y Bodega Abasolo, the Mexican distillery that makes Abasolo Whisky out of 100% Cacahuazintle corn. Nixta begins with the identical base spirit, however from there issues diverge:

After experimenting with Abasolo’s clear, unaged base the distillers found that they may produce a velvety liqueur that mirrored the purest taste of corn. Nixta begins with a mix of ancestral Cacahuazintle maíz, harvested throughout a really brief season from the excessive valleys and foothills of the Nevado de Toluca volcano. Half of the batch is roasted, whereas the second half is stored in its uncooked, tender state. The combo is then macerated within the uncooked distillate, after which it’s mixed with the “base madre,” a mix of nixtamalized Cacahuazintle corn, water and piloncillo, a type of unrefined cane sugar conventional to Mexico and Latin America.

Like Abasolo Whisky, Nixta makes use of an historical course of to unlock the total taste potential of its corn. After harvest, the Cacahuazintle kernels endure nixtamalization, 4,000-year-old Mesoamerican culinary course of by which the corn is soaked and cooked in an alkaline resolution (often limewater) to make it extra pliable and unlock the total potential of the non-GMO, sustainably grown kernels, which include increased starch and fewer fats content material than widespread varieties.

So, what does a corn liqueur style like? Effectively, corn. The nostril is heavy with roasted corn notes — not popcorn — frivolously smoky and gently sweetened with a word of marshmallow. On the palate, that roasted, barely charred corn character diverges towards kettle corn a bit, because of the inclusion of a average quantity of sugar within the combine, providing a candy cream word that helps to steadiness out the depth of the grain. Candy and a contact vegetal on the end, it’s a one-trick pony that can actually stretch the thoughts of any armchair mixologist.

The model suggests a few cocktails, which I’m pasting beneath. I wasn’t present sufficient of a pattern to strive them out; should you do, please publish your ideas within the feedback. And sure, the bottle is wonderful.

60 proof.


Maíz Margarita
1 oz. Nixta
1.5 oz. reposado tequila
.75 oz. lime juice
.25 oz. agave
pinch of salt

Shake components with ice and serve on the rocks.

Corn Colada
1 oz. Abasolo Whisky
1 oz. gentle rum
1.5 oz. Cream of Coconut
0.75 oz. pineapple juice
0.75 oz. Nixta
0.5 oz. lime juice

Mix with ice.

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Nixta Licor de Elote




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