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
Caffeinated alcoholic drink as caffeine can mask some of the sensory cues individuals might normally rely on to determine their level of intoxication. The consumption of this drink and the delayed intoxication impairment could lead to negative consequences such as the increased stimulation and intoxication levels while decreasing the ability to operate a motor vehicle. The US Food and Drug Administration (FDA) has looked at peer-reviewed studies and has come to the conclusion that risky behaviors which could lead to life-threatening situations are directly correlated with the consumption of caffeinated alcoholic drinks. Universities have conducted studies to compare the outcomes of the consumption