Tomorrow, I depart for my first big boy vacation since entering the workforce! I'm crossing a line item off my life's to do list: Visiting, exploring, and climbing Mayan ruins in the Yucatan.
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| Not my photo...yet. From Wikimedia Commons. |
Though not the primary impetus, there's not a doubt in my mind that I'll be seeking out odd dishes and culinary experiences as well as bringing back interesting foods, coffees, and liquors for future enjoyment -- I look forward to sharing this with you, loyal readers.
Among the gustatory gifts and savory souvenirs with which I'll inevitably return is a bottle or two of a very special liqueur: Mayan Xtabentun.
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| My picture. And my bottle. |
I first fell in love with this sharply flavored, sweet honey-anise liqueur when my parents brought a bottle back from THEIR Yucatan adventure several years ago. Xtabentun (pronounced "ish-ta-ben-toon") is made from anise seed and fermented honey to which rum is added -- the name comes from the xtabentun flowers (a species of Morning Glory) from which the bees make their honey.
Xtabentun is a great after-dinner sipping liqueur, but where it really shines is in coffee. The anise flavor dovetails perfectly with coffee's dark, rich, strength, while the honey soften the bitter bite of dark-roasted beans. I'd be lying if I said I've never added a healthy dollop to my morning cup (weekends only, I assure you!) but xtabentun can transform a post-dinner decaf from a pale imitation of the real thing into something magical.
Though there are other makers, D'Aristi seems to be one of the larger distributors -- and wouldn't you know, their factory is in Merida, one of the towns on my itinerary. I hope they give tours (and tastings).
Farewell, then, for now -- I'll be out of touch for a week, though I have a post queued up and ready to go for soon after I return!