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Whats Mezcal and Pulque?
The Aztecs Indians from the Oaxaca area, had cultivated a certain species of the agave
plant for juice. They would ferment this into what is now called pulque. The Spaniards,
wanting something much more potent than pulque, began to experiment with the agave plant.
First they chopped it up to be cooked. The juice was then pressed out, fermented for
several days, and finally distilled. The result was Mezcal.
Mezcal and pulque, both similar to Tequila but heavier in flavor, are distilled from sap
taken from the roots, stalk, and leaves of wild Agave plants.
Mezcal is traditionally drunk like Tequila; that is, with a lick of salt and a bite of
lime
Pulque was used during religious celebrations and festivals, and provided numerous
medicinal remedies. It was known for its strong tranquilizing effect. In pre-Conquest
culture, when drunkenness was a crime punishable by death, old people and nursing mothers
were permitted pulque's continued use because of its high nutritive qualities. Indians of
Mexico still use pulque as major home remedy. Medical Herb's are often mixed with pulque
to increase their benefit.