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
Korean alcoholic drinks Korean alcoholic drinks Korean cuisine has a wide variety of traditional alcoholic drinks, known as sul (). Many of these drinks end with the Sino-Korean word "-ju" (), and some end with the native Korean word "-sul". The Sino-Korean "-ju" is not used as an independent noun. There are an estimated 1,000 or more kinds of alcoholic drinks in Korea. Most are made from rice, and are fermented with the aid of yeast and "nuruk" (a wheat-based source of the enzyme amylase). Fruits, flowers, herbs and other natural ingredients have also been used to craft traditional Korean alcoholic drinks. There