Pulque stand near Guadalajara (CC photo by Larry & Flo courtesy of Flickr)

Traveling throughout Mexico, you are bound to come across this interesting alcoholic beverage. Pulque is made from the fermented juice from a type of agave called maguey. This elixir has been an important part of indigenous societies and carvings show pulque usage dating back to 200 A.D. and ancient Aztecs allowed only priests to delight in this intoxicating drink.

Agua miel (CC photo Avodrocc courtesy of Flickr)

Pulque is made through a labor intense process beginning with siphoning the aguamiel from the maguey plant. A metal tool is then used to produce several puncture wounds the will inhibit the plant from blooming. This causes more production of the aguamiel which is siphoned off after the plant has been left to rest for at least a month. The collected aguamiel is stored in barrels where it is allowed to ferment. No yeast is needed since naturally occurring organisms induce fermentation.

Pulque in a bottle (CC photo by Claire L. Evans courtesy of Flickr)

Pulque has often remained in Mexico and Central America because of its inability to travel. The beverage has a very short shelf life and begins to change in flavor very quickly. Recently, however, a process has been devised to can pulque, but natives believe this to be an inferior product.  The alcohol content of the canned product is about 6% where as the pulqueria versions can range from 2-8%

Glass of pulque (CC photo by Sonia Carolina εïз courtesy of Flickr)

Pulque has an aquired taste that can be pretty intense and sour. To make a more palatable drink, pulque is often mixed with fresh juices. Pulquerias are the perfect place to enjoy the many different flavors which can include strawberry, mango, guava and pineapple.  Honey is also sometimes used as a natural sweetener and bodes well to tame the sourness. While the taste may be a bit unusual, it is definitely worth a try.