Pulque
TypeFermented
OriginMexico
First KnownPre-Columbian
About Pulque
Fermented agave sap, the ancient predecessor to mezcal and tequila. The Aztecs reserved it for priests and the elderly. Milky, slightly viscous, and sour. The fermentation happens naturally from airborne bacteria. Nearly extinct in the 20th century, now experiencing a revival in Mexico City. Over 400 years of pulquerias in Mexico.
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