Agavista > Nixta, Licor de Elote, 70 cl, 30%

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Taste and usage
About the brand
About the production
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Color, aromas and taste.

Color

Deep Gold

Deep Gold

Aromas

Roasted Corn
Tortilla (Corn)
Popcorn (Salty caramel)

Taste

Intensity: 0.00%

Bitterness
Intensity: 0.00%

Sourness
Intensity: 0.00%

Umami
Intensity: 80.00%

Sweetness
Intensity: 20.00%

Saltiness

Food pairings

Coffee
Ice cream
Chocolate desserts
Churros
Cheese

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.

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

Jilo Old Fashioned

Add Nixta, Abasolo, and bitters to a mixing glass. Add ice and stir un...

Nixta Spritz

Pour Nixta, amaro, and lemon juice in a highball glass. Add ice and to...

Octubre

Add Nixta and bitters to a cider glass. Top with cider and garnish wit...

Nixta in the Afternoon

Add all ingredients to a shaker. Shake vigorously and strain over fres...

Brand and creators

Nixta creators Danny the designer and Ivan the producer

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. Approximately 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.

COLOR

FIELD LOCATION

Jilotepec, Estado de México
SINGLE ESTATE RAW MATERIAL
Cultivated

Wild

DISTILLERY LOCATION

JilotepecEstado de México
NOM
THE BRAND OWNER OWNS/ CONTROLS THE DISTILLERY

The trosting of the grain

The corn grain

The corn fields

Nixtamalizing in the Nixta Production

The selection of the corn

The Distillery of Nixta

The Distillation, a important part of the process

The best raw material for this liqueur

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 sweet wort and alcohol. Together, these ingredients make Nixta Licor de Elote into a flavorful, versatile liqueur that is true to its origin.