The Aztec drink is called pulque, also known as octli or agave wine. This traditional beverage has been produced in central Mexico for thousands of years, and it holds a significant cultural and historical importance in the region.
I have had the privilege of experiencing pulque firsthand during my travels to Mexico. The drink is made from the fermented sap of the maguey plant, a type of agave. The process of making pulque is quite fascinating and requires great skill and patience.
To begin, the maguey plant is carefully selected, and its leaves are cut to expose the heart of the plant, which is known as the piña. The piña is then harvested and the sap is extracted by slicing into the core. This sap is known as aguamiel, which translates to “honey water.”
The aguamiel is collected and placed in large vats or barrels, where it undergoes a natural fermentation process. This fermentation is caused by the presence of wild yeasts in the environment, which convert the sugars in the aguamiel into alcohol. The length of fermentation can vary, but it typically takes several days to a week.
During the fermentation process, the aguamiel undergoes a transformation, turning into pulque. The taste of pulque is unique and distinct, with a slightly sour and tangy flavor. It has a thick, milky-white consistency and a low alcohol content, usually around 4-6% ABV.
Traditionally, pulque was consumed by the Aztecs during religious ceremonies and rituals. It was considered a sacred drink and was often reserved for the elite. However, over time, pulque became more widely available and became a popular beverage among the general population.
Drinking pulque is not just about its taste, but also about the social and cultural experience that surrounds it. In Mexico, there are pulquerías, which are traditional pulque bars, where people gather to enjoy this ancient drink. These establishments often have a rustic and charming atmosphere, with colorful murals adorning the walls and lively music playing in the background.
When drinking pulque, it is customary to use a special cup called a jícara. The jícara is made from a dried gourd and adds to the traditional and authentic feel of the experience. I vividly remember sitting in a pulquería, sipping pulque from a jícara and immersing myself in the vibrant ambiance of Mexican culture.
One interesting aspect of pulque is its reputation as a healthy beverage. The Aztecs believed that pulque had medicinal properties and could cure a variety of ailments. While modern scientific research may not support these claims, pulque is still viewed by many as a wholesome and nutritious drink.
The name of the Aztec drink is pulque. This ancient beverage, made from the fermented sap of the maguey plant, has a rich history and cultural significance in central Mexico. Its unique taste, social experience, and traditional rituals make pulque a truly special drink to be enjoyed and appreciated.