- Rich, fresh anise wrapped in honey
- Grassy, herbaceous notes with a touch of minerality
- Orange marmalade with a continuous underlying anise throughout
- Neat, chilled
- On the rocks
- Great addition to a Spanish Coffee
- In tequila, whisky, and gin based cocktails
- SILVER WSWA 2019
- SILVER American Distilling Institute 2019
- RECOMMENDED Ultimate Spirits Challenge 2019
- SILVER, MÉXICO SÉLECTION Concours Mondial de Bruxelles
- GOLD Tastings.com 2014
- 92 POINTS Wine Enthusiast 2012
Classic Mayan Nectar
“Xtabentún has concentrated anisette from beginning to end; finishes with a thick, rich honey. Chocolaty and warm, with a minty middle.”
— Santè Magazine
[ Yucatán Honey + Wild Green Aniseed + Yeast + Sugar ]
Approximately 10 Days
Honey-Aniseed Concentrate + Old Barrels
Approximately 30 Days
[ Mexican Rum ]
Artisanal Honey-Laced, Silky Green Anise Liqueur
A Mayan legend of two women, Xtabay and Utz-Colel, both with a very different heart and spirit. Xtabay was a wilder, free spirit, full of sass and audacity. Utz-Colel was cold hearted, cruel and selfish.
On the grave of Xtabay after her death, a beautiful, new sweet smelling wildflower grew which the Maya named “Xtabentún” in honor of Xtabay; nothing grew on the grave of Utz-Colel. Xtabentún is a lovely, delicate white flower found in the Yucatán.
The Maya began to produce a ceremonial beverage from the flower’s seeds into sweet nectar called Blaché.
A Tribute to the Xtabay
In the Mayan language, xtabentún means “vines growing on stone.” This is a reference to the perennial Xtabentún climbing vine with white flowers.
The seeds of the vine contain ergine which is said to have hallucinogenic properties. It is believed Blaché is the original version of the Xtabentún liqueur made from corn and the plant’s seeds.
The Spaniard conquistadors were not too fond of Blaché, thus the Mayans introduced the non-hallucinogenic version known today as Xtabentún, containing honey and wild green anise.