Nixta liqueur is made using a unique and intricate process that combines raw and roasted corn with unaged Abasolo Whisky, water, and piloncillo. As an expert sommelier and brewer, I can vouch for the craftsmanship and attention to detail that goes into creating this exceptional liqueur.
The first step in making Nixta is the nixtamalization of the corn. Nixtamalization is a traditional process in Mexican cuisine that involves soaking corn in an alkaline solution, usually lime water, which helps soften the kernels and improve their nutritional value. This step is crucial in the production of Nixta as it enhances the corn flavor and adds a distinct texture to the liqueur.
Once the corn has been nixtamalized, a combination of raw and roasted corn is used. Roasting the corn brings out its natural sweetness and imparts a rich, smoky flavor to the liqueur. The roasted corn is then soaked in unaged Abasolo Whisky, which is produced by the same distillery. This infusion process allows the flavors of the corn and whisky to meld together, creating a harmonious blend.
After the corn has been infused in the whisky, it is mixed with water to dilute the mixture. The addition of water helps balance the flavors and ensures that the liqueur is not overly strong. This step is crucial in achieving the perfect balance between the corn, whisky, and sweetness.
To sweeten the Nixta liqueur, piloncillo is added. Piloncillo is a traditional Mexican sweetener made from unrefined cane sugar. It has a deep, caramelized flavor that complements the roasted corn and adds a touch of sweetness to the liqueur. The amount of piloncillo added may vary depending on the desired level of sweetness, but it is carefully measured to ensure that it does not overpower the other flavors.
The final result of this meticulous process is a truly unique liqueur with a lingering, savory roasted corn finish. The combination of the nixtamalized corn, unaged Abasolo Whisky, water, and piloncillo creates a complex and layered flavor profile that is both intriguing and satisfying. Each sip of Nixta leaves you craving another, as the flavors dance on your palate and leave a lasting impression.
Nixta liqueur is made with a deep respect for Mexican culinary traditions and a commitment to craftsmanship. The process of infusing raw and roasted corn with unaged Abasolo Whisky, diluting it with water, and sweetening it with piloncillo results in a truly exceptional liqueur that captures the essence of roasted corn and elevates it to new heights. Whether enjoyed on its own or used as an ingredient in cocktails, Nixta is a testament to the artistry and passion that goes into creating a truly remarkable spirit.