What does pox taste like?

Pox has a subtle and complex flavour, with notes of toasted maize, caramelised panela, Chiapan mountain herbs and a characteristic earthy background. It is less intense than mezcal and cleaner than many aguardientes; its profile is reminiscent of sake or Brazilian cachaca with a sweet touch. The aftertaste is light, slightly piquant from the alcohol content, with a hint of freshly made tortilla and a softly 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 and smoked agave pinas, generating vegetal and intense notes. Pox is Maya Chiapan indigenous ritual; mezcal is predominantly Oaxacan. Both are artisanal distillates, but their raw materials and aromatic profiles are radically different.

What is pox's ritual use?

In the Altos of 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, in baptisms, weddings, funerals, requests for rain, community settlements and rites of passage. Its Tzotzil name pox means medicine, reflecting its healing character. It is served in small shot glasses (caballitos) during indigenous ceremonies.

Where is pox originally from?

It is native to the Altos of Chiapas, particularly Tzotzil and Tzeltal municipalities such as San Juan Chamula, Zinacantan, Tenejapa, San Cristobal de Las Casas, Huixtan and Chenalho. Its pre-Hispanic origin goes back to fermented Maya maize drinks, with distillation introduced after the Spanish conquest in the 16th century. The formal distillery Siglo Cero, founded in 2014 by Carlos Estrada Olivares, has professionalised its modern commercial production.

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Pox: the ceremonial maize distillate of the Altos of Chiapas

What is it?

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

Origin and history

Pox has a pre-Hispanic origin in the Altos of Chiapas, derived from fermented maize drinks ritually consumed by the ancient Maya. Modern distillation arrived with the Spanish conquistadors in the 16th century, by means of copper stills incorporated into local techniques. Dominican chroniclers such as Fray Antonio de Remesal, in Historia general de las Indias Occidentales (1619), document alcoholic drinks consumed by the indios of Ciudad Real (San Cristobal). During the Colonial period, pox was produced clandestinely in indigenous communities, evading Spanish fiscal monopolies. Larousse Cocina and Mexico Desconocido agree that pox is indispensable for Tzotzil and Tzeltal ceremonies: baptisms, weddings, funerals, requests for rain, offerings to Catholic saints syncretised with Maya deities, and traditional healing rituals. Gob.mx, through INPI, recognises pox as a ritual drink of indigenous cultural heritage. In 2014 Posh Siglo XXI was founded, the first formal pox distillery, founded by Carlos Estrada Olivares, which professionalised the sector and allowed 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 family recipe: nixtamalised white 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 microbiota from the producing family's wooden vats. This long fermentation is what distinguishes pox from other fast distillates. After fermentation it is double-distilled in copper or traditional clay stills. Traditional distillation used rustic stills with hollow cane, now replaced by charentais-style copper models. Regional variants include Chamula pox (sweeter and more aromatic), Tenejapa pox (more herbaceous) and pox flavoured with fruits such as tejocote, peach, apple, cherry and spices such as cinnamon or aniseed. Studies by CIESAS-Sureste and UNICACH analyse its aromatic compounds and 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 distillates of contemporary Maya indigenous identity, included in 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 village's syncretic church and in petitions to saints-deities such as San Juan, San Sebastian and the Angels. Its consumption regulates social relations: it is offered as a sign of respect to community authorities, served at baptisms, weddings and funerals, and used in peaceful resolution of conflicts. Its revaluation since 2010 has generated dignified employment for Tzotzil communities, with cooperatives such as Mayan Mistica and Pox Mayam that apply fair trade. Bars such as Carajillo (San Cristobal), Mayhem (Mexico City), 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 a driver of sustainable indigenous development.

Related recipes

Now that you know what it is, try cooking it at home with our step-by-step recipes:

We are preparing recipes for this guide. Check back soon.

Frequently asked questions

What does pox taste like?: Pox has a subtle and complex flavour, with notes of toasted maize, caramelised panela, Chiapan mountain herbs and a characteristic earthy background. It is less intense than mezcal and cleaner than many aguardientes; its profile is reminiscent of sake or Brazilian cachaca with a sweet touch. The aftertaste is light, slightly piquant from the alcohol content, with a hint of freshly made tortilla and a softly 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 and smoked agave pinas, generating vegetal and intense notes. Pox is Maya Chiapan indigenous ritual; mezcal is predominantly Oaxacan. Both are artisanal distillates, but their raw materials and aromatic profiles are radically different.
What is pox's ritual use?: In the Altos of 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, in baptisms, weddings, funerals, requests for rain, community settlements and rites of passage. Its Tzotzil name pox means medicine, reflecting its healing character. It is served in small shot glasses (caballitos) during indigenous ceremonies.
Where is pox originally from?: It is native to the Altos of Chiapas, particularly Tzotzil and Tzeltal municipalities such as San Juan Chamula, Zinacantan, Tenejapa, San Cristobal de Las Casas, Huixtan and Chenalho. Its pre-Hispanic origin goes back to fermented Maya maize drinks, with distillation introduced after the Spanish conquest in the 16th century. The formal distillery Siglo Cero, founded in 2014 by Carlos Estrada Olivares, has professionalised its modern commercial production.