Its intense flavor comes in part from the ancient Mesoamerican process of nixtamalization, in which the corn kernels are soaked in an alkaline solution that transforms them into a nutritionally dense ingredient that can also be easily ground. It is made from a blend of both raw and roasted ancestral Cacahuazintle maíz, a bold and concentrated heirloom variety of corn that is grown and harvested by farming families local to the distillery. Nixta also has an underlying savory quality that offers a reminder that corn is in fact a grain. The liqueur's smooth texture coats your palate without being too heavy, providing the perfect structure for the flowering flavor that unfolds. Its sweetness, balanced by a clean, alcohol bite, comes from the corn itself coupled with piloncillo, an unrefined cane sugar that mimics the earthy, caramel taste of the corn. It tasted unlike anything I've had from a glass, with a rich, lingering essence of toasted corn that conjures the best tortilla you've ever eaten. When I took my first sip of Nixta, my brain didn't know how to categorize it.
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