“Xtabentún” the honey and anise liqueur made in Yucatán

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MÉRIDA, YUCATAN.– With 85 years of history, Casa D’Aristi offers an iconic drink of the Yucatan, Xtabentún, a liqueur made with honey and anise that has become the favorite of the clientele of this company, which was visited by the Secretary for Economic Development and Labor (Sefoet), Ernesto Herrera Novelo, on behalf of Governor Mauricio Vila Dosal.

“We have other brands in the market, but D’Aristi Xtabentún is the one that has been around for the longest time, and people recognize the product for its quality and presentation,” said the Sales executive of this 100 percent Yucatecan firm, Gregorio Peña Gassos, accompanied by Commercial Director, Fernando Solís Menéndez, during the tour that Herrera Novelo made of the facilities.

The company’s headquarters, founded by Mr. Carlos D’Aristi, are located in the south of the city of Mérida, Yuc.

D’Aristi Xtabentún has a presence at the regional, state, national and foreign levels; this family-owned company generates about 40 permanent jobs along with other indirect ones, derived from the nature of its operations, and also offers coconut and soursop liqueurs, as well as a variety of rums.

“80 percent of each bottle is made in Yucatán, by local producers, except for some elements that must be obtained outside the state, but most of the inputs, coconut, soursop, anise, alcohol, honey, among others, everything comes directly from our land in the state of Yucatan ”, he added.

Peña Gassos stated that they are constantly trying to develop drinks from fruits from the region or from which they can be supplied throughout the year. They are currently working on a sour orange liqueur, whose production they plan to starting next year.

“The quality of products and processes that we have cannot be repeated; our xtabentún, for example, has an emerald green color that you can easily distinguish ”, he highlighted, after recalling that the House’s methods are 100 percent handmade, with the capacity to produce 20 thousand bottles a year, in different varieties and presentations, which range from 50 milliliters to one liter.

“Our machines are not working 24 hours to make a production, because it is a fermentation process and you have to wait; so, we need the human element to be present, to handle the machines, supervise and follow-up the entire process ”, he explained.

The sales executive stated that their strongest participation in the international market is in the United States, but they also have a presence in Canada, Europe, Asia and Australia.

Finally, he pointed out that “every time people buy a bottle of Casa D’Aristi, they are taking an excellent product, and that they know that, behind all the production, there is a lot of experience and a great desire to do things right.”

Source: Progreso Hoy

The Yucatan Post

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