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) are usually red-colored drinks. Despite the name, most brands contain only a small fraction of actual fruit juice, the major constituents being sugar or corn syrup, citric acid, and artificial flavors. Non-alcoholic varieties, which are especially given to children as well as adults who do not drink alcohol, typically include a mix of some fruit drink such as juice, water, and a sweetener like sugar. A drink closely associated with Kentucky and other Southern states, sweet bourbon punch is made with sweet tea (a signature drink of the South), citrus flavors and bourbon whiskey. Bourbon is named for Bourbon County,