If you want something unusual, exotic, sweet, and lovely, this liqueur
is worth your attention. Its history goes back to the Mayans, and then
the Spaniards whipped a bit of anisette into the mix, a rare time that
imperialists actually added something of value. That flavor base gets
mixed with rum, and the result is Xtabentún (pronounced shtab-en-TOON,
or just point at the elaborately decorated yellow label).
If you want to read the rest do so at the Independent's site
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