A beautiful new spirit from Chiapas, a region in Southern Mexico that is heavily saturated in Mayan culture. It is made by first fermenting wheat bran, then adding ground corn (white, yellow, red, and black corn that has been dried, husked, then ground) and sugar cane (crushed and boiled into a brick-like substance) to the mash which is then distilled 3 times in a copper pot. The result is a clean and clear spirit that tastes like fresh ground corn with a hint of sweetness on the nose and on the finish. Dondante is 1 of only 2 Pox being imported currently, and is a beautiful substitute for Cachaca or Rum.