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
Alcoholic drinks in China is reached and then stored in clay urns along with various flavorings. A controversial drink that is still nowadays sold in the black market of the country is Tiger Bone Wine: this tonic is created crushing and mixing the bones with rice wine, in a long process that lasts for at least 8 years. The drink have an high alcohol concentration, of about 58% and is used in both traditional Chinese Medicine and Martial Arts, and has been on the market for centuries. Other fermented beverages include "choujiu" (made from sticky rice), lychee wine, "gouqi jiu" (made from wolfberries), "Qingke