TABLE OF CONTENTS
Best Yucatheque Beverage Types
Xtabentún is a honey and anise liqueur that hails from Yucatan. The drink is made from fermented honey of xtabentún plant—a perennial vine with white flowers that is native to the region. Fermented honey is then combined with rum and anisette to produce a sweet liqueur that has the aromas of honeysuckle and licorice.
The drink has origins in an ancient Mayan beverage (balché) that was made with the xtabentún nectar and which allegedly had some hallucinogenic properties. Traditionally, this liqueur is served neat or on the rocks, but due to its sweetness, it is often added to coffee or mixed with tequila and lime juice.
Kalani is a rum and coconut liqueur produced by a Yucatan-based company Casa D'Aristi. The drink is made with a combination of Mexican sugarcane rum and fresh coconut milk extracted from shredded coconuts. This smooth liqueur displays bright coconut flavor and aroma, along with vanilla, chocolate, and caramel nuances that are well balanced with a spicy kick of rum and hints of citrus.
Kalani is best used as a cocktail ingredient, but it can also work well on its own, preferably served on the rocks.
MAIN INGREDIENTS
Balché is an ancient Mayan drink that was mainly used as a ceremonial drink. It is made with the bark of balché tree (Lonchocarpus violaceus) and melipona honey—a specific type of honey that hails from Yucatán and comes from stingless bees.
The drink is prepared by soaking the bark in a mixture of water and honey and then leaving it to ferment for several days. Optionally, some spices can be added to the mix. This low alcoholic drink is mainly associated with Yucatan, and it is still used by Mayans during ceremonies and rituals.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.