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Alcoholic drinks from Yucatán Peninsula
Balché is the sacred honey drink of the Maya. Strips of bark from the balché tree (Lonchocarpus) are soaked in water sweetened with honey, covered with leaves and left to ferment for a day or a few days. It is brewed for a ceremony, offered to the gods and drunk by the people taking part.
| WaterTen trips with a clay jar (pak) | Carried in a large clay jar to fill the dugout canoe[mcgee1991] |
| HoneyUsually 5 litres | Sugar cane or granulated sugar is also used[mcgee1991] |
| Long strips of balché bark (Lonchocarpus longistylus) | [mcgee1991] |
| Palm and banana leaves | To cover the canoe[mcgee1991] |
| Starter | spontaneous: Ojeda-Linares and colleagues say the bark, honey and water ferment spontaneously |
Total time across the recorded steps: 24 h – 2 days
What changes: Water carried in a clay jar fills the dugout brewing canoe
The water is carried in ten trips with the pak, a clay jar with the face of Bol, the Lacandon god of balché. Output: canoe of water.
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
Balché is the sacred honey drink of the Maya. Strips of bark from the balché tree (Lonchocarpus) are soaked in water sweetened with honey, covered with leaves and left to ferment for a day or a few days. It is brewed for a ceremony, offered to the gods and drunk by the people taking part. Made in 5 steps over 24 h – 2 days. The longest step, cover with leaves and ferment, takes 24 h – 2 days (McGee R.J. 1991). Saccharomyces cerevisiae, the only microbe recorded so far does most of the fermenting.
| Main step | 24 h – 2 daysReported[mcgee1991] | Cover with leaves and ferment |
|---|
Balché is a ritual mead. Bark of the balché tree is fermented with the honey water, and the Lacandon brew it in a dugout canoe for a single day, so it stays mild and sweet.
The Lacandon cover the canoe with palm and banana leaves to keep rainwater and insects out during the short fermentation, and brew it only a day or two before the rite.
Every number is labelled with how it is known. How this atlas is made
Bishop Diego de Landa wrote that the Maya made wine of honey, water and the root of a tree they grew for it. A 1562 idolatry trial in Homún recorded the drink in a small canoe, and in 1613 Sánchez de Aguilar urged that no one make or drink balché, as it was offered to idols. The 1579 Relación de Valladolid says it was believed to purge the body. Most Lacandon held balché rites until the 1950s; by 1991 only the people of Najá kept the old religion and its balché rite.
