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Alcoholic drinks from Highlands of Chiapas, Mexico
Pox (posh) is a DISTILLED spirit of the Chiapas highlands, used in ritual and daily life by Tzotzil, Tzeltal and Chol communities. It was once made from maize stems; today a wash of panela or sugar, maize and wheat bran ferments for about a week and is then distilled once or twice. The process numbers here come from one producer's description in a magazine.
A short entry: the sources we found record only what is said here about Pox itself.
| Spring water | [md-pox] |
| Panela (unrefined cane sugar) and sugar | [md-pox] |
| Maize | [md-pox][ojeda2021] |
| Wheat bran | [md-pox] |
Total time across the recorded steps: 8 days
What changes: Spring water, panela, maize, bran and sugar go into a wooden vat
Output: sweet maize-and-cane mash.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pox (posh) is a DISTILLED spirit of the Chiapas highlands, used in ritual and daily life by Tzotzil, Tzeltal and Chol communities. It was once made from maize stems; today a wash of panela or sugar, maize and wheat bran ferments for about a week and is then distilled once or twice. The process numbers here come from one producer's description in a magazine. Made in 4 steps over 8 days. The longest step, cover and ferment into chicha, takes at least 7 days (Martínez Fernández A 2026).
| Main step | at least 7 daysReported[md-pox] | Cover and ferment into chicha |
|---|
Pox is distilled, unlike the fermented maize drinks of Mexico such as pozol or tesgüino. Its wash mixes cane sugar with maize and bran, and older pox was made from maize stems instead of cane.
Pox is a home-distilled spirit, so its strength varies. Writing about bootleg alcohol that has methanol mixed into it, MSF says methanol cannot be tasted in a drink and that 30 ml of it is enough to kill a person. It says symptoms appear 12 to 24 hours or more after drinking it, and that ethanol drunk at the same time delays them by hours to days. This page describes a village method and is not a home recipe.
Every number is labelled with how it is known. How this atlas is made
Clandestine production of posh, distilled from sugarcane, has been central to Chamula social life since the Spanish conquest, according to a 2001 ethnographic thesis. A review of Mexican fermented drinks notes that pox was usually made from maize stems and is now mostly made from cane.
