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For most of the "civilized" world it seems like an outdated idea to continue distilling with archaic utensils such as a hollow tree trunk or Claypot. Nowadays there is much more precise, efficient, resilient stills like Copper, stainless still, to name a few.One (if not the most) important reason why people keep using this ancient technique would be that it tastes amazing!!. The interaction between the fermented juice being cooked with the carved tree trunk makes up for a one of a kind profile (a complex recipe if you will). Nevertheless producers are well aware that their trunk stills have...

Jilo Old Fashioned INGREDIENTS .5 parts Nixta Licor de Elote 2 parts Abasolo El Whisky de Mexico 3 dashes Angostura® Bitters Glassware: Rocks Glass Garnish: Lemon and Orange Twist DIRECTIONS 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 glass, roll zest into attractive curls and lay garnish atop the ice.       NIXTA Spritz INGREDIENTS 1.5 parts Nixta Licor de Elote 1 part Amaro Montenegro® .25 parts Lemon Juice 4 parts Seltzer Glassware: Collins Glass Garnish: Orange Twist...