The beautifull corn bottle of Nixta, Licor de Elote
Rocas with Nixta
Nixta at the bar
A different Nixta view
Nixta in the nature

Nixta, Licor de Elote, 70 cl, 30%

A unique Corn Liqueur
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Product awards & recognition
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Brand awards & recognition
Nixta Licor de Elote is a Mexican corn liqueur made from a base of tender, ancestral cacahuazintle.
  • Category: Liqueur
  • SKU: 40014
Facts
  • Brand Nixta
  • Distillery Name Destilería y Bodega Abasolo
  • Alcoholic grade 30 %
  • Content 70 cl
  • Country distilled México
  • Country of bottling México
  • Corn liqueur Made from ancestral cacahuazintle Undergoes Nixtamalization, a 4000 year old process Great for cocktails and to be enjoyed on its own
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Simple Tech Data
Taste and Usage
About the Brand
About the Production
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Color, aromas and taste.
Colour
  • color
    Deep Gold
    Deep Gold
Aromas
  • Roasted Corn Nose: 80%; Mouth: 60%
    Roasted Corn
  • Tortilla (Corn) Nose: 20%; Mouth: 20%
    Tortilla (Corn)
  • Popcorn (Salty caramel) Nose: 0; Mouth: 20%
    Popcorn (Salty caramel)
Taste
  • Bitterness Intensity: 0.00%
    Bitterness
  • Sourness Intensity: 0.00%
    Sourness
  • aroma alt="Umami">
    Umami
  • Sweetness Intensity: 100.00%
    Sweetness
  • Saltiness Intensity: 0.00%
    Saltiness
Food pairings
  • Coffee
    Coffee
  • Vanilla Icecream
    Vanilla Icecream
  • Chocolate mouse
    Chocolate mouse

Intense straw with golden highlights. In the nose cornbread, toasted corn, vanilla and caramel. In the mouth notes of sweet corn perfectly balanced with toasted notes of roasted corn, vanilla and caramel.

cocktail As a drink modifier, Nixta provides textural silkiness and rich, wide ranging, flavor versatility—adding unique, sweet or savory components to favorite drinks or used to create new craft cocktail recipes. Nixta can also be enjoyed neat or over ice.

Cocktails and recipes

Brand and creators
Nixta creators Danny the designer and Ivan the producer
Nixta creators Danny the designer and Ivan the producer
The brand, the company, the distillery
The brand, the company, the distillery
Casa Lumbre produces premium, farm-to-bottle Mexican spirits with unique sensorial qualities that appeal to trade and consumers alike. Ivan Saldaña, one of the founding partners of Casa Lumbre and creator of Mezcal Montelobos and Licor Ancho Reyes, is the mastermind behind this liquor. In his PhD in evolutionary biology, Ivan Saldaña focused on Agave plants. This theoretical background combined with years in the practical experimentation in the creation of top selling spirits have made of him an international reference.
Production details
Mexico is the birthplace of corn. Approximateley 10,000 years ago corn appeared as the result of the domestication of teosinte. Of the many criollo corn varieties originating in Mexico, only cacahuazintle corn is used to produce Nixta. Cacahuazintle has large, bulky kernels typically used to make pozole, esquites and corn bread. Unlike GMO corn hybrids, this ancestral corn has been passed down for generations and cultivated for its taste instead of its commercial productivity.
Artwork Cacahuazintle - Cacahuazintle has large, bulky kernels and is typically used to make pozole, esquites and corn bread. Unlike GMO corn hybrids, this ancestral corn has been passed down for generations.
  • FIELD LOCATION
    Jilotepec, Estado de México
  • SINGLE ESTATE RAW MATERIAL
  • Cultivated
    Wild
plant
Destilería y Bodega Abasolo honors the millenary Mexican culture of corn through our obsessive, innovative production of spirits that maintain their integrity from field to bottle. Destilería Abasolo is located in the heart of Jilotepec at an altitude of 7,800 feet, making it one of the highest distilleries in the world. Located on a property that was originally used for planting and drying corn, the destilería consists of restored old buildings—a stable, original cellar, and farmer’s house—along with a modern architectural structure inspired by traditional corn storage systems called "sincolotes”. Every element of the distillery is meant to reinforce and reinvent the ancient tradition and contemporary craft that is part of our production process and inherent in contemporary Mexican culture. The distillery employs local workers from Jilotepec and other neighboring municipalities, training them in the corn trade and spirits production and contributing to the local economy.
  • DISTILLERY LOCATION
    JilotepecEstado de México
  • NOM
  • THE BRAND OWNER OWNS/ CONTROLS THE DISTILLERY
The  trosting of the grain
The trosting of the grain
The corn grain
The corn grain
The corn fields
The corn fields
Nixtamalizing in the Nixta Production
Nixtamalizing in the Nixta Production
The selection of the corn
The selection of the corn
The Distillery of Nixta
The Distillery of Nixta
The Distillation, a important part of the process
The Distillation, a important part of the process
The best raw material for this liqueur
The best raw material for this liqueur
The working hands, that make posible Nixta
The working hands, that make posible Nixta

Manufacturing and aging

To create Nixta, the best tender corn of the season is macerated in an exquisite corn distillate and sweetened with clarified sweet wort—both produced from ancestral cacahuazintle grown near our distillery at a height of more than 7,000 feet above sea level. Pure cacahuazintle corn is used in two
different stages of development: Cacahuazintle sweet corn is macerated and prepared to extract all its delicate flavor. And ripe, cacahuazintle kernels are nixtamalized to produce a sweet wort and alcohol. Together, these ingredients make Nixta Licor de Elote into a flavorful, versatile liqueur that is true to its origin.
Raw Material
Raw Material
Single Raw Material
Maceration
Nixtamalization
Nixtamalization
Cooking
Cooking
Coffe Roster
Milling
Milling
Mechanical mill
Mashing (formulation)
Mashing (formulation)
Fermentation Method
Fermentation Method
Liquid, Added Own jeast culture
Distillation
Distillation
Copper Pot Still
Bottling
Bottling
  • NO Use of accelerators under fermentation
    NO Additives after distillation

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