pulque / POOL-kay / fermented agave juice
Pulque is an ancient fermented beverage from pre-Hispanic times. It’s slightly thick, more than slightly sour, about 4-6% ABV, and is enjoying a bit of a resurgence in Mexico as young Mexicans try and get back in touch with their heritage.
Pulque comes from the maguey plant, an agave subspecies that produces one giant batch of sap after twelve years of maturation. This sap can be made into agave syrup, distilled into mezcal, or allowed to go through its natural fermentation process and become pulque. Pulque fermentation is a lot like sourdough fermentation, where a seed starter batch is added to the sap and allowed to kickstart the natural fermentation process.
Pulque can be served either in its natural state, or mixed with fruit juice or other flavors as a pulque curado. It’s a good match with barbacoa, which uses the leaves of the maguey plant in the cooking process.