Poxna, a spirit here I've never tried

[Tōtōchtin]

https://mexiconewsdaily.com/food/from-c ... tradition/
Tōtō

[Stilljoy McFlavour]

Interesting, also never heard of it, but now I have to make it….

[Reefer1]

Sounds like a fatal disease lol
Intetested what it is,

[Yummyrum]

Extra Virgin Pox
Can’t believe I just read that .

[Saltbush Bill]

Couldn't possibly be marketing could it?

[8Ball]

Interesting, also never heard of it, but now I have to make it….

+1
I was wondering what to do with the corn I’ll have remaining after I finish my bourbon & rum runs this year.

[Steve Broady]

Without having tried it, I find myself wondering if you could make something similar by making a 100% corn mash, then doing a piloncillo sugarhead on the spent grain and then blending the two for a spirit run?

[Dathhu]

Without having tried it, I find myself wondering if you could make something similar by making a 100% corn mash, then doing a piloncillo sugarhead on the spent grain and then blending the two for a spirit run?

Sounds about in the ballpark from the article, not that there's also any real guidelines to go off. Sounds like it was more of a homebrew/craft brew sort of thing originally, so probably somewhat loose in terms of ingredients.

I do like the idea of it though, corn base with a hint of ruminess... Bit like the Rumskis people on here have made, but more the corn direction. A bit of time on oak I reckon it could be a damn good drop.

[contrahead]

The flowery web page written by Lydia Cary mentions, but glosses over the fact that this historic fermented beverage was not called pox by the indigenous natives. This next quotation is poor information.

“Historically, pox’s original ancestors were the fermented beverages of the indigenous communities of Chiapas. It was made from either corn or sugar cane and referred to as pox or chicha”.

From 532 years ago when the Spanish first arrived in the New World, (and probably way/way before then- into modern times) local tribes in the jungle isthmus of Central America and in the Amazonian rain-forest of South America, have called chincha – simply “chincha”. If they still exist, (they did in the 1970's) the Yanomami Indian men (in Brazil) regularly squatted in a circle under a hut, and blew an extremely powerful hallucinogen- called yapo snuff (5-MeO-DM) into each others nostrils all day. While the mucus and drool ran down their face and over their bodies, the womenfolk gathered around, chewed maize and spit it all into a common bowl or vat. The saliva (with amylase enzymes) made the corn beer called chincha. Little facts that Lydia Cary neglected to mention.

Don't know where the name “pox” came from, but it sounds like a cautionary explicative
assigned to the crude beverage, by some European a long time ago. Certainly
this new pox from the jungles of Chiapas, Mexico - is more sanitary by now.

[Dougmatt]

Couldn’t resist. Found a spirit bar here in Riviera Maya and tried pox this evening.

Honestly…. I wasn’t a fan of this one. I was with several spirit lovers and I convinced everyone to try it as it was something they probably hadn’t tried. Universal opinion wasn’t favorable, We all enjoyed the Raicilla and Sotol’s. Maybe it was the fact it was following some really wonderful mezcal’s. The bartender said they usually have poxna label and he likes it better.

[Steve Broady]

I’m fascinated that you managed to find it. Does it taste like a mixture of white corn whiskey and rum? I know you’re not a fan of UJSSM and sugarheads, so I’m wondering if it has a similar flavor for you.

[Dougmatt]

I’m fascinated that you managed to find it. Does it taste like a mixture of white corn whiskey and rum? I know you’re not a fan of UJSSM and sugarheads, so I’m wondering if it has a similar flavor for you.

Yeah. This place had a great spirit bar, and has had every weird spirit I’ve asked for and then some. However it is VERY EXPENSIVE so luckily on a corporate account for these drinks.

As for taste, was hard to describe. Started whiskey, showed corn liquor, then finished sweet. Really didn’t know where to place it. I wouldn’t drink this particular one neat but the bartender said they were out of the better one. Would be fine in a cocktail probably.

Edit to add: it was very hot (burn) and lots of head side cut in it. Probably to get the cane flavors to show through m.

[NZChris]

It sounds like it's 'use what you've got', the same as Poitín and prohibition era moonshine, etc..

I'm sure that I've made spirits that fit the descriptions, especially when morphing sour mash generations into rum generations and vise versa