Nixta Licor de Elote is a Mexican corn liqueur made from a base of tender, ancestral cacahuazintle (kaka • wha • SINT • lay) maize, grown in the high valleys and foothills of the Nevado de Toluca volcano.

Nixta Licor de Elote

Nixta Licor de Elote

Destileria Y Bodega Abasolo
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Welcome to Jilotepec



Nixta is produced at the Destilería y Bodega Abasolo, where they honor the Mexican culture of corn and the ancestral craft of nixtamalization— a 4,000 year old Mesoamerican cooking technique that uncovers the deepest flavors and aromas of maize.



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 the Destilería y Bodega Abasolo at a height of more than 7,000 feet above sea level.



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.


Destilería y Bodega Abasolo

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. 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. 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.

An heirloom of the land

To produce Nixta's base maceration, our farmers hand-select the best ears of tender corn. The cobs are cleaned. The grains are separated, undergo a roasting process, and are left to marinate over low heat with the corn distillate from our distillery. This part of our process extracts the rich, milky juices from the kernels, concentrating them inside a container that traps all aromas during the process. We call this macerate "base madre", and it can only be obtained once per year. To produce Nixta's distillate, it is necessary to process ripe and dry kernels of cacahuazintle which are received clean, dry and separated from the cob. The kernels are cooked with quicklime and left to rest for 12 hours. After resting, the corn is rinsed with fresh water, dried with hot air, and roasted for approximately four hours. The roasted grain is then ground in a stone tortilla mill until it becomes a fine flour.

Nixtamalization, Fermentation & Distillation

Nixta's roasted, nixtamalized corn flour is dissolved in stainless steel tanks with hot water and stirred for several hours. Through this process, the transformation of starch into wort occurs and can then be fermented by yeast. The result is a sweet wort that looks like refined a tole (a traditional Mexican masa drink) and serves as the main source of sweetness and texture in the liqueur. This same wort is also used as the base for the fermented spirit by adding a select yeast for a period of more than 120 hours. The fermented wort is distilled, trapping the flavor of the corn in an exquisite corn distillate. This distillate is incorporated into Nixta Licor de Elote until it reaches 30% alcohol by volume. The final liquid is then bottled in custom designed glass worthy of the liqueur.

Tasting Notes

The licor appears with an intense straw color with golden highlights. The nose shows notes of cornbread, toasted corn, vanilla and caramel. In the mouth, notes of sweet corn are perfectly balanced with toasted notes of roasted corn, vanilla and caramel.


Jiro Old Fashioned

1 cl Nixta Licor de Elote

4 cl Horse With No Name
3 dashes Angostura bitters
1 pc. Orange zest
1 pc. Lemon zest

Add Nixta, Horse With No Name, and bitters to a mixing glass. Add ice and stir until cold and diluted. Zest citrus over rocks glass and add fresh ice. Strain drink into glass, roll zest into attractive curls and lay garnish atop the ice.

Nixta Spritz

4 cl Nixta Licor de Elote
2 cl Amaro Montenegro
1 cl Lemon juice
10 cl Seltzer
1 pc. Orange twist

Pour Nixta, amaro, and lemon juice in a highball glass. Add ice and top with seltzer. Garnish with a long, orange twist.


4 cl Nixta Licor de Elote
10 cl Dry Hard Cider
2 dashes Angostura bitters
1 pc. apple slice

Add Nixta and bitters to a cider glass. Top with cider and garnish with a thin slice of apple.