A fiery clear cane and maize moonshine drunk at highland village fiestas, distilled in Maya communities of Huehuetenango — above all Todos Santos Cuchumatán, where it flows through the November fiesta and horse race.
Unlicensed distilling is illegal in Guatemala, and running a still without a proper cut leaves methanol and other volatiles in the bottle.
What goes into it
- sugarcane panela
- maize
- water
How it is made
Panela and maize are fermented in barrels for several days, then run through a small still, often improvised. Production is informal and outside the state licensing system, so the strength and the quality vary between producers and between batches.
How long it takes: days to ferment, then a day to distil
How it is eaten
In small glasses through the Todos Santos fiesta and at village celebrations.
History
Distilled in Maya communities of Huehuetenango, above all Todos Santos Cuchumatan, where it is drunk during the November fiesta and horse race.
Frequently asked questions
What is Cuxa?
Cuxa is a wine & spirit from Guatemala: fiery clear cane and maize moonshine drunk at highland village fiestas. Distilled in Maya communities of Huehuetenango, above all Todos Santos Cuchumatan, where it is drunk during the November fiesta and horse race.
How is Cuxa made?
Panela and maize are fermented in barrels for several days, then run through a small still, often improvised. Production is informal and outside the state licensing system, so the strength and the quality vary between producers and between batches. It takes days to ferment, then a day to distil.
Can I make Cuxa at home?
No, and the atlas gives no method for it. Unlicensed distilling is illegal in Guatemala, and running a still without a proper cut leaves methanol and other volatiles in the bottle.
What goes into Cuxa?
Sugarcane panela, maize, water.
How is Cuxa eaten?
In small glasses through the Todos Santos fiesta and at village celebrations.
