If you think you’ve tasted all the spirits Mexico has to offer—tequila, mezcal, maybe even a little raicilla or sotol—think again. There’s a centuries-old contender quietly making its way onto the shelves of Mexico City’s coolest bars and the lips of the country’s most adventurous drinkers: pox (pronounced “posh”). Never heard of it? Don’t worry, you’re not alone. Pox is Mexico’s best-kept liquid secret, and it’s high time you got acquainted.
A Spirit with Ancient Roots
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Let’s start at the very beginning. Pox hails from the highlands of Chiapas, in southern Mexico, where it has been distilled and sipped for centuries by the Tzotzil Maya people. This isn’t just a drink—it’s a cultural artifact, a ritual libation, and a living piece of indigenous tradition. In fact, the word “pox” comes from the Tzotzil language, meaning “medicine” or “healing.” And while it might not cure your common cold, it’s definitely been known to cure a case of the ordinary.
Historically, pox was reserved for ceremonies, rituals, and spiritual gatherings—think less “Friday night pregame” and more “summoning the ancestors.” It was used to mark births, deaths, marriages, and all the big moments in between. Even today, in the villages of Chiapas, pox is still a key player in religious and community events, often poured out as an offering to the spirits or shared among family as a sign of respect.
What’s in the Bottle?
So what exactly is pox? Unlike tequila and mezcal, which are both made from agave, pox is a grain-based spirit. The traditional recipe calls for a blend of four ingredients: corn, wheat, sugarcane, and sometimes barley. Each producer has their own secret ratios and techniques, resulting in bottles that can range from earthy and rustic to surprisingly smooth and refined.
The production process is a labor of love. First, the grains are cooked and fermented, often in wooden vats or clay pots. Next comes distillation, usually in small copper stills. Some producers add a second or even third distillation, refining the spirit and coaxing out its unique character. The result is a clear spirit, typically bottled at around 40% ABV (though some traditional versions can be much stronger).
How Does Pox Taste?
If you’re expecting something like tequila or mezcal, think again. Pox is its own beast. The first sip is often a surprise: earthy, slightly sweet, with a gentle warmth and a rustic edge that speaks to its handmade origins. There’s a complexity here that rewards slow sipping—notes of toasted corn, fresh bread, a hint of sugarcane, and sometimes a whisper of smoke or spice.
Some compare it to a young whiskey or a white rum, but honestly, pox is one of those spirits that defies easy categorization. It’s a little wild, a little mysterious, and totally unlike anything else you’ll find behind the bar.
How to Drink Pox
Traditionally, pox is served neat, in small clay cups or shot glasses. In Chiapas, it’s often accompanied by slices of orange, fresh fruit, or even a handful of roasted corn kernels—simple accompaniments that highlight the spirit’s earthy flavors.
But pox is also making its way into the world of craft cocktails, where bartenders are having a field day with its unique profile. Try it in place of rum in a mojito, or swap it for mezcal in a smoky margarita. Its subtle sweetness and grainy backbone make it surprisingly versatile, lending depth and character to everything from sours to spritzes.
If you’re in Chiapas, keep an eye out for pox on the menu at forward-thinking bars and restaurants. Some spots even offer pox flights, letting you sample different brands and styles side by side.
Meet Alma Huixteca: Pox for the Modern Drinker
Among the new wave of pox producers, Alma Huixteca stands out. This brand is dedicated to bringing the spirit of Chiapas to a wider audience, while honoring the traditions that make pox so special. Alma Huixteca sources its grains and sugarcane from local farmers, distills in small batches, and bottles with care—resulting in a pox that’s both authentic and approachable.
Why Try Pox?
You might be wondering: with so many amazing Mexican spirits already out there, why bother with pox? The answer is simple—pox offers something different. It’s a window into a lesser-known corner of Mexican culture, a chance to taste history and tradition in every sip. It’s also a spirit that rewards curiosity; the more you learn about it, the more you’ll appreciate its depth and complexity.
And let’s be honest, there’s something undeniably cool about ordering a round of pox for the table. It’s a conversation starter, a palate awakener, and a way to support small producers and indigenous communities who are keeping this tradition alive.
Final Sip: The Spirit of Discovery
In a world where every spirit seems to have its moment in the spotlight, pox is finally getting its due. It’s a drink that’s as much about story as it is about flavor—a spirit that invites you to slow down, savor, and connect with something ancient and enduring.
So the next time you’re out in Mexico and want to impress your friends (or just your own adventurous palate), skip the usual suspects and order a glass of pox. Whether you go for a classic pour or a creative cocktail, you’ll be joining a centuries-old tradition—and maybe starting a new favorite ritual of your own.
