Nixta Licor de Elote - Corn Liqueur
Liquid. Corn. Sounds like a joke to me. A real corny joke. But, hey, I hear Nixta Licor de Elote - that's Corn Liqueur for the non-Spanish speakers - is actually pretty tasty. I'd try it. Way before I'd try Scottish Beithir Fire 150-proof beer, anyway. Made from ancestral cacahuazintle maize, Nixta Licor de Elote is grown in the high valleys and foothills of the Nevado de Toluca volcano in Central Mexico.
"Nixta" is short for nixtamalization, the ancestral process by which the corn for the corn liqueur is prepared. It's a 4,000-year-old technique that involves soaking maize in an alkaline solution, such as limewater, and then washing and hulling it to remove the majority of aflatoxins from mycotoxin-contaminated corn. Nope, I don't know what aflatoxins or mycotoxin-contaminated corn are either, but they sound bad, and exactly like something you'd want to Nixta from your food and beverages.
Nixta Licor de Elote is made by the Destileria y Bodega Abasolo, which describes their corn liqueur's color as "intense straw with golden highlights." On the nose you'll get cornbread, toasted corn, vanilla, and caramel, and in the mouth it's all about the sweet and toasty corn flavors. Move over Flakes, Pops, Nuts, and cobs, Nixta Licor de Elote is the new best presentation of corn on the block.