The regional liqueur Xtabentun actually was first known as "Balche", the ceremonial liqueur produced by the ancient mayas. The strong flavor of the drink led the spanish conquerors to soften the taste, incorporating anise and removing tree bark and corn originally used in its preparation. The liqueur is named for the Xtabentun flower, a vine found only in Yucatan. Grupo AAMSA now rescues this tradition, using the original formula based on fermented anise and honey.