UK Mainland Only (excluding alcohol)
From Cool Chile HQ (W3)
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Excellent corn whisky made using 100% Mexican Cacahuazintle (kaka • wha • SINT • lay) corn!
Interestingly, a portion of the corn goes through nixtamalization, an ancient cooking technique, while another portion is malted, when combined allowed a long ferment, of over 120 hours. It's then double distilled in copper stills, and aged in new and old casks. A very cool whisky, suitable for sipping neat or for using in cocktails.
Aroma: vanilla, corn, fruity peach and pear, spice
Tastes: spicy, woody, corn tortilla taste, popcorn, black tea, leather, and a hint of brown sugar, fruity and a kick of pepper
Please note, due to current restrictions, this product cannot be shipped to the following countries:
Add all ingredients to a cocktail shaker. Add ice and shake until chilled and diluted. Strain into a chilled coupe. Garnish with a cherry.
Add Nixta, Abasolo, 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 the glass, roll zest into attractive curls and lay garnish atop the ice.
Was £37.27This is an ancestral corn liqueur from Jilotepec, Mexico, known as the birthplace of corn. The cachauazintle maize is grown on the valleys and foothills of the Nevado de Toluca volcano. Nixta provides textural silkiness and rich, wide-ranging, flavour versatility—adding unique, sweet or savoury components to cocktails. Nixta can also be enjoyed neat or over ice, as well as used in puddings and baking (we have a 100ml bottle just for this purpose, see our cornbread muffin recipe)Aroma: buttery popcorn, cornbread, caramel, vanillaTaste: corn kernels, vanilla, sweet caramel, cinnamonThe liqueur is like drinking fresh cornbread drizzled with maple syrup. ABV: 30%
Michael Dietsch from Serious Eats says:'Bitter Truth Orange Bitters is fabulous dashed into a margarita. I love the way the spices blend with tequila. They're also good in citrusy rum cocktails, such as a daiquiri.'ABV 39%