Pulque - The Origin of Mezcal

Pulque is a viscous, milk-colored, alcoholic beverage obtained by fermenting aguamiel, the agave sap collected from certain species of maguey. Of the more than 200 species in Mexico, 70 are suitable for pulque production. Until the 19th and 20thcentury, it was probably the most widespread alcoholic beverage in Mexico.

In ancient Mesoamerica pulque was a beverage restricted to certain groups of people and to certain occasions. The consumption of pulque was linked to feasting and ritual ceremonies, and many Mesoamerican cultures produced a rich iconography illustrating the production and consumption of this beverage.

The Aztec called this beverage ixtac octli which means white liquor. 

Pulque Production

The juicy sap, or aguamiel, is extracted from the plant. An agave plant is productive for up to a year and, usually, the sap is collected twice a day. Neither fermented pulque nor the straight aguamiel can be stored for a long time; the liquor needs to be consumed quickly and even the processing place needs to be close to the field.

The fermentation starts in the plant itself since the microorganisms occurring naturally in the maguey plant start the process of transforming the sugar into alcohol. The fermented sap was traditionally collected using dried bottle gourds, and it was then poured into large ceramic jars where the seeds of the plant were added to accelerate the fermentation process.

Among the Aztecs/Mexica, pulque was a highly desired item, obtained through tribute.

Many codices refer to the importance of this drink for nobility and priests, and its role in Aztec economy.

Pulque Consumption

In ancient Mesoamerica, pulque was consumed during feasting or ritual ceremonies and was also offered to the gods. Its consumption was strictly regulated. Ritual drunkenness was allowed only by priests and warriors, and commoners were permitted to drink it only during certain occasions.

Elderly and occasionally pregnant woman were allowed to drink it. In the Quetzalcoatlmyth, the god is tricked into drinking pulque and his drunkenness caused him to be banished and exiled from his land.

According to indigenous and colonial sources, different types of pulque existed, often flavored with other ingredients such as chili peppers.