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Actual bottle review - a very unique and interesting liqueur. Predominant flavors are corn, caramel sweetness, and spice, especially cinnamon. The corn flavor is very forward and is reminiscent of fresh corn tortillas. Not a bad thing! Judicious dosing will be key to using Nixta, but I can see it bringing a funky sweetness to a surprisingly wide range of drinks, fulfilling a similar role to maraschino (albeit with mostly different base spirits).

I kind of mixed Brent's Taco Belle below and the seemingly never-ending parade of Last Word variations, and came up with this: 1 Oz mezcal (Vigo Elote to really go full corn), 3/4 Oz Nixta, 3/4 Oz Ancho Reyes, 1/2 Oz lime juice, shaken and served up. It turned out really well: smoky, savory, mildly spicy, but with enough acidity to balance the sweetness of the liqueurs.

I get the aroma and taste of dry good cocoa powder, finishing with taste of toasted corn.
I had it in a Maiz Boulevardier (at La Neta, taco place in Copenhagen):
Mexican corn whisky, Nixta corn liqueur, Chazalettes vermouth rosso and the mild bitter Rondo aperitivo Biostilla. Fine cocktail with a cocoa feel.

I tried this as follows: 2oz bourbon, 3/4oz Nixta, 1/4oz Ancho Reyes, 2 dashes lime bitters, stirred, lime wheel garnish. The Taco Belle?