UK Mainland Only (excluding alcohol)
From Cool Chile HQ (W3)
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This 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, vanilla
Taste: corn kernels, vanilla, sweet caramel, cinnamon
The liqueur is like drinking fresh cornbread drizzled with maple syrup.
Please note, due to current restrictions, this product cannot be shipped to the following countries:
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.
Pour Nixta, amaro, and lemon juice in a highball glass. Add ice and top with seltzer. Garnish with a long, orange twist.
As Cool Chile is not the manufacturer of this product we cannot guarantee the accuracy of the information provided on our site (e.g. ingredients, nutritional information, etc). Manufacturers regularly change recipes and therefore we always recommend that you always check the actual label of the product before consuming.
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%
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, spiceTastes: spicy, woody, corn tortilla taste, popcorn, black tea, leather, and a hint of brown sugar, fruity and a kick of pepperABV 43%Malt Review by Han (or read the whole review here)'Colour: The whisky is a pale gold colour with very thin legs.On the nose: The aromas open with a rather clean but substantial solvent-y banana note. Notes of fresh bananas. This develops to light and estery floral notes. I’m getting a faint chrysanthemum and hibiscus aroma here. There is also a light honey sheen over the floral notes. The light floral notes are evocative of very mildly sweetened Hong Kong-nese snow fungus dessert soup (tong sui).While most American corn whiskeys (including bourbon) have rather rich, woody, earthy and caramel-forward notes, the Abasolo falls on the opposite end of the spectrum, with its clean texture and near-complete lack of any oak influence.In the mouth: The spirit is clean, light-bodied but complex, with some rather unexpected flavours that did not show up on the nose. The moment this touches my tongue, I get immediate notes of sweet bananas and whipped cream as detected earlier by the nose. Very quickly, the palate turns slightly savoury, with a note of sweet and juicy buttered corn-on-the-cob and freshly popped popcorn at the movies.The second sip reveals a mild dryness, accompanied by notes of leather and a distinctive scent of the brown paper takeaway bag from McDonald’s. Very similar to the scent one gets from dry un-toasted tortillas.A moderate degree of heat is then felt on the sides of the tongue, although with so much going on this comes somewhat as an afterthought. The finish is relatively short, characterised by a fading note of honey and a growing damp vegetal note that smells very much like cooked asparagus. It is also somewhat akin to the aftertaste of tequila.Conclusions:The fragrance and complexity of the Abasolo are quite memorable. It’s also amazing how much of the nixtamalization process can actually be tasted in a dram. A whisky that actually tastes like tortilla chips? Who would have known!These flavours are truly unlike any American corn whiskey I’ve tried. With its light floral notes, fragrant corn and damp vegetal note, the Abasolo feels like a baby grown from the DNA of a Maker’s Mark bourbon, a Laphroaig, and a Nikka.I won’t guarantee every drinker would love the Abasolo because it is so incredibly unusual. But precisely because it is unusual, I would recommend every whisky drinker to try the Abasolo for themselves at least once. After all, this is the first of an entirely new whisky region of Mexico. Memorable fragrance and complexity, with an intriguing process to boot. At its price range, everyone ought to at least try a dram. Though, you might initially wonder, is this even whisky?Score: 6/10'