Pulque, occasionally known as octli or agave wine, is an alcoholic beverage made from the fermented sap of the maguey plant. It is traditional in central Mexico and has been produced for millennia. Pulque is the color of milk, has a rather viscous consistency, and has a sour yeast-like taste.
Pulque is the oldest ancestor of two of Mexico’s most popular alcoholic drinks, tequila and mezcal.
It’s not nearly as popular as the other two, but that wasn’t always the case. In the late 1800s, pulque was Mexico’s most-consumed alcoholic drink. But untrue rumors that it was fermented with feces, its reputation as a drink for the poor, and competition from the beer industry nearly made pulque completely disappear.
Now, young Mexicans are fueling a renaissance of the dying beverage. So can pulque become a global hit like tequila and mezcal? And how, against all odds, is it still standing?
When it peaks and is ready to start drinking, pulque can range from about five-to-eight percent alcohol content, creating a buzz like a tough pilsner or ale—but, as its adherents will always tell you—“it’s a different kind of buzz.” This was my first visit to a pulquería, a bar that only sells pulque.
The legality of pulque in the United States depends on state laws. Some states allow the import and sale of pulque, while others do not. Additionally, the production and sale of pulque within the United States are heavily regulated and may require special licenses or permits.
Pulque is the identity and pride of the state of Hidalgo; the production of pulque aguamiel is the highest in the entire country, with 194 million 579 thousand liters annually. This represents 78.14 percent of the national production; it is in the southern region of the state where the largest amount of this product of the maguey is collected.
Source: Business Insider
