Raise Your Glass to Pulque!

By Catering Staff | December 19, 2016

In global pop culture, pulque isn’t as well-known as tequila and mescal, drinks that are more marketable because of their familiar taste. This is a shame, indeed, because pulque has a rich history and an even richer flavor profile. Here are fascinating things about pulque that will arouse your interest in it.

Made from Maguey

Pulque, tequila and mescal are close cousins because these are all made from maguey, a plant native to Mexico. The maguey plant has dozens of varieties with pulque made from approximately 70 types – Mexico City, Hidalgo, and Tlaxcala have plenty of these plants.

The drink requires labor- and time-intensive preparation, thus, contributing to its relative scarcity and lesser popularity than its close cousins. The agave plant must be matured for 12 years and allowed to die before its aguamiel will be harvested.

The center of the plant can produce a single flower but cultivators will not allow it to bloom. Instead, the flower stalk is removed so that the aguamiel reserves can increase. The resulting fluid will then be carefully collected and fermented.

Made with Patience

Pulque production is a mix of art and science, as well as a few superstitions added in. For example, during the Aztec period, the makers of pulque should abstain from sex during the fermentation period, which lasted for 7 to 14 days. This superstition may be obsolete now but it’s a fascinating factoid.

But even without superstitions, modern-day pulque producers will require every trick in the book. Pulque has a temperamental nature, which many producers have likened to a difficult yet beautiful woman. Even with a single mistake in the production process, it can quickly spoil and turn sour in an instant.

Patience is, indeed, required for pulque. But that’s not all, too. Pulque is an acquired taste especially for first-timers and non-Mexicans.

The foamy, viscous and milk-like quality of pulque can be off-putting in comparison with other Mexican drinks, such as tequila with its smooth taste. You will also be turned off the drink because of its yeasty taste, a flavor profile unfamiliar to the average American.

Fortunately, you can buy flavored versions of Mexico’s oldest drinks. You will likely find it to be more palatable than the non-flavored ones. You may not find it on the menu of the top Mexican-themed restaurants in the country, such as Moe’s Southwest Grill, El Pollo Loco, and Chuy’s, but it’s worth a try.