History of alcoholic drinks major position in religion, many folk tales explain its origins. Balché is the name of a honey wine brewed by the Maya, associated with the Mayan deity Acan. The drink shares its name with the balché tree (Lonchocarpus violaceus), the bark of which is fermented in water together with honey from the indigenous stingless bee. Tepache is a mildly alcoholic beverage indigenous to Mexico that is created by fermenting pineapple, including the rind, for a short period of three days. Tejuino, traditional to the Mexican state of Jalisco, is a maize-based beverage that involves fermenting masa dough. Chicha is a
Punch (drink) fruit of the hawthorn tree, and resembles crab apples; they have a sweet-sour flavor and an orange to golden yellow color. Other ingredients in "ponche" are prunes, pears, dry hibiscus, star anise, and sugar cane pieces. "Agua loca" ("crazy water") is a very sweet punch usually made from fermented sugarcane, mezcal or tequila mixed with "aguas frescas" (usually agua de Jamaica or horchata). Due to its sweetness, the drinker may not taste the alcohol and become intoxicated more quickly than anticipated. This drink is popular on college campuses as an inexpensive means of becoming intoxicated. Punch is called in Swedish