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A Mayan corn spirit from Chiapas, distilled for ceremony long before it reached a bar.
Chiapas, Mexico
Made by Tzotzil Maya communities in the highlands around San Cristóbal de las Casas, where it belongs to ritual and healing rather than recreation. Commercial bottling for the cocktail trade is recent.
Corn is the backbone, usually alongside sugarcane and wheat or bran, fermented together and distilled simply. Recipes are community-specific rather than standardised.
Sweet corn and raw grain with an earthy, faintly smoky weight and a clean finish. Softer than mezcal, and nothing like a whiskey despite the corn.
Did you know
The name is pronounced "posh", and in Tzotzil it means medicine. The spirit's first job was ceremonial and curative, which is still how it is used in the highlands.
Also known as: pox