I realize some people make there own, but does anyone know of an outfit (big or small) making Nance (Byrsonima) based liquors? The image here is of items from Honduras, but I assume they are also made in Nicaragua. I have seen similar products in Costa Rica ("Crema de Nance") and Guatemala ("Crema de Tapalito"). Nance has many local names (El Salvador = nance verde; Honduras = crabo or nancito; Guatemala = tapal; Belize = craboo; Mexico = nanchito; Colombia = maace; etc.); I am not sure what local names are used in Nicaragua. It is often promoted as if it were a pure coffee liquor, including the Mayan motif seen on the Vaca Negra label here - done long before the Kahlua tv commercials of recent years. When exported it is often listed as a "tangerine liquor", though I am not sure if that is a marketing ploy to Asia. It is common to list it as a strong or deceptively strong liquor, but every label I have ever seen lists the content as 20-24%, like many coffee liquors. Though I never tried one, some rural chichas include fermented nance. The bottle in the image with the woven cover is made in Tegucigalpa. Under the impressive cover is a plastic bottle. The liquor smells more like a cheap, poorly flavored brandy than amaretto of coffee liquor. The taste, however, is fairly decent. This bottle was unopened but in an office for years. Not sure how long. After removing the miniature sombrero top and realizing the bottle was plastic, that and the cheap smell made me suspicious. Then curiosity kicked in. But, it is an o.k. (by no means great) liquor though. Just wondering it if is made in Nicaragua and if it is mixed with other forms to create a derivative of any kind.