Pox: what it is, how it's drunk and the spirit's origin

What is it?

Pox (pronounced 'posh') is a traditional spirit of the Tzotzil and Tzeltal peoples of the Altos de Chiapas, made with nixtamalised maize, panela or sugar cane and, in some recipes, wheat and bran. Its name comes from the Tzotzil 'pox', meaning medicine or healing, reflecting its ritual role as a sacred drink for healers and Maya ceremonies. It is distilled twice in copper or clay stills, reaching between 38% and 45% alcohol. It has a clear white colour, a light texture and a subtle but complex flavour: notes of toasted maize, caramelised panela, mountain herbs and a characteristic earthy undertone. It is produced in municipalities such as San Juan Chamula, San Cristóbal de Las Casas, Tenejapa, Zinacantán and Huixtán, where it forms a central part of the Maya cosmovision and religious practices. After decades of marginalisation, pox has experienced a strong revival since 2010, positioning itself as a premium spirit in world mixology and as a symbol of contemporary Chiapas indigenous identity.

Origin and history

Pox has a pre-Hispanic origin in the Altos de Chiapas, derived from fermented maize drinks consumed ritually by the ancient Maya. Modern distillation arrived with the Spanish conquerors in the sixteenth century, through copper stills applied to local techniques. Dominican chroniclers such as Fray Antonio de Remesal, in Historia general de las Indias Occidentales (1619), document alcoholic drinks consumed by the indigenous people of Ciudad Real (San Cristóbal). During the colonial period, pox was made clandestinely in indigenous communities, evading the Spanish fiscal monopolies. Larousse Cocina and México Desconocido agree that pox is indispensable for Tzotzil and Tzeltal ceremonies: christenings, weddings, funerals, petitions for rain, offerings to Catholic saints syncretised with Maya deities, and traditional healing rituals. Through the INPI, gob.mx recognises pox as a ritual drink of indigenous cultural heritage. In 2014 Posh Siglo XXI, the first formal pox distillery, was founded by Carlos Estrada Olivares, professionalising the sector and allowing legal export to the United States and Europe. The project involves Tzotzil communities under fair-trade principles.

Characteristic ingredients

Pox is made with three main ingredients in proportions that vary according to the family recipe: white nixtamalised maize (40–60%), sugar cane or panela (30–50%) and, occasionally, wheat or barley bran (5–10%). The process involves cooking the maize, mixing it with dissolved panela and, in some cases, with ground masa, and leaving it to ferment for 8–15 days with wild yeasts and the microbiota of the producing family's wooden vats. This long fermentation is what distinguishes pox from other quick spirits. After fermentation it is distilled twice in copper or traditional clay stills. Traditional distillation used rustic stills with hollow cane, today replaced by charentais-type copper models. Regional variants include the pox of Chamula (sweeter and more aromatic), the pox of Tenejapa (more herbaceous) and pox flavoured with fruits such as tejocote, peach, apple, cherry and spices such as cinnamon or aniseed. Studies at CIESAS-Sureste and the UNICACH analyse its aromatic compounds and its microbiology. Commercial brands such as Siglo Cero, Pox Mayam and Caracol Real produce premium pox with certification of origin.

Cultural significance

Pox is one of the most symbolic spirits of contemporary Maya indigenous identity, integrated into the dossier of Traditional Mexican Cuisine inscribed by UNESCO as Intangible Cultural Heritage in 2010. For the Tzotzil and Tzeltal peoples, it is not just a drink but an indispensable ritual instrument: in San Juan Chamula, the jvil (healers) use it in cleansing ceremonies, in offerings in the town's syncretic church and in petitions to saint-deities such as San Juan, San Sebastián and the Angels. Its consumption regulates social relations: it is offered as a sign of respect to community authorities, given at christenings, weddings and funerals, and used in peaceful conflict resolution. Its revaluation since 2010 has generated dignified employment for Tzotzil communities, with cooperatives such as Mayan Mística and Pox Mayam applying fair trade. Bars such as Carajillo (San Cristóbal), Mayhem (CDMX), Limantour and Hanky Panky have created innovative cocktails with pox. Researchers at CIESAS-Sureste and the Colegio de la Frontera Sur (ECOSUR) study its biocultural value and its potential as an engine of sustainable indigenous development.

Frequently asked questions

What does pox taste like?

Pox has a subtle and complex flavour, with notes of toasted maize, caramelised panela, Chiapas mountain herbs and a characteristic earthy undertone. It is less intense than mezcal and cleaner than many aguardientes; its profile is reminiscent of sake or Brazilian cachaça with a sweetish touch. The aftertaste is light, slightly peppery from the alcohol content, with a hint of freshly made tortilla and a gently herbaceous finish.

What is the difference between pox and mezcal?

Pox is distilled mainly from nixtamalised maize and cane panela, without using agave, which gives it a completely different profile from mezcal. Mezcal comes from cooked, smoked agave hearts, generating intense vegetal notes. Pox is a Chiapas Maya indigenous ritual; mezcal is predominantly Oaxacan. Both are artisanal spirits, but their raw material and aromatic profiles are radically different.

What is the ritual use of pox?

In the Altos de Chiapas, pox is a sacred drink of the Tzotzil and Tzeltal peoples: it is used in healing ceremonies by jviles and j'iloletik, in offerings to syncretised saints in San Juan Chamula, at christenings, weddings, funerals, petitions for rain, community arrangements and rites of passage. Its Tzotzil name 'pox' means medicine, reflecting its healing character. It is served in small cups (caballitos) during indigenous ceremonies.

Where does pox come from?

It is native to the Altos de Chiapas, particularly Tzotzil and Tzeltal municipalities such as San Juan Chamula, Zinacantán, Tenejapa, San Cristóbal de Las Casas, Huixtán and Chenalhó. Its pre-Hispanic origin goes back to Maya fermented maize drinks, with distillation introduced after the Spanish conquest in the sixteenth century. The formal distillery Siglo Cero, founded in 2014 by Carlos Estrada Olivares, has professionalised its modern commercial production.