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PULQUE, or PULQUE FUERTE, the national beverage of the Mexican natives. It is prepared by fermenting the juice of a number of species of the agave (agava potatorum, americana, etc.). The cultivation of the agave for purposes of pulque manufacture constitutes a considerable local industry, the capital invested running into several millions sterling. The juice obtained by tapping the agave is termed aguamiel. A quantity of this is allowed to ferment naturally for about ten days, and the product so obtained is termed madre pulque (mother of pulque). A small quantity of this is added to fresh aguamiel, and thereby a rapid fermentation is induced, the pulque being ready for consumption within a day or two. It has a somewhat heavy flavour, resembling sour milk, but it is much esteemed by the natives on account of its cooling, and according to them wholesome and nutritious, properties.

Note - this article incorporates content from Encyclopaedia Britannica, Eleventh Edition, (1910-1911)

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