Xtabentún [ISH-TA-BEN-TOON]

bottle size
Tasting Notes
  • Rich, fresh anise wrapped in honey
  • Grassy, herbaceous notes with a touch of minerality
  • Orange marmalade with a continuous underlying anise throughout
Serving Recommendations
  • 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

Production Process

Locally Sourced
 Yucatán Honey + Wild Green Aniseed + Yeast + Sugar ]

Approximately 10 Days

Honey-Aniseed Concentrate

Honey-Aniseed Concentrate + Old Barrels

Approximately 30 Days

Mexican Rum ]

Artisanal Honey-Laced, Silky Green Anise Liqueur

The Legend

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.

Mayan Margarita


1 oz Casa D’Aristi Xtabentún
1 ½ oz Miel de Tierra Mezcal
1 oz Fresh lime juice
¾ oz Simple syrup


Shake well with ice and strain into chilled, salt-rimmed glass
Garnish with lime wheel

Perfect Serve


3 oz Xtabentún
½ oz Water
Twist of Lemon
Serve on the rocks

Jaltun Ha


1 oz Xtabentún
2 oz Pineapple Juice
2 oz Orange Juice
1 oz Pomegranate Tequila
2 tsp Tamarind Purée (reserve
a few drops for garnish)
3 Lime slices, for Garnish


Combine all ingredients in a cocktail
shaker filled with ice, shake Pour into a large glass
Garnish with drops of tamarind purée and lime slices
Recipe courtesy of La Cantina at the Maroma Resort and Spa