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Pulque (Spanish: ⓘ; Classical Nahuatl: metoctli [1]), occasionally known as octli or agave wine, [2] is an alcoholic beverage made from the fermented sap of the maguey (agave) plant. It is traditional in central Mexico , where it has been produced for millennia.
The sap is found in abundance among the agave plants which grow among the ruins of the Teotihuacan civilization. Also called honeywater [3] it has been used in Mexico as a medicine. In its fermented state it has been enjoyed as a beverage for centuries. [4] The particularly viscous beer made from Aguamiel is known as pulque in Mexico. It was ...
Beer is a beverage fermented from grain mash. It is typically made from barley or a blend of several grains and flavored with hops. Most beer is naturally carbonated as part of the fermentation process. If the fermented mash is distilled, then the drink becomes a spirit. Beer is the most consumed alcoholic beverage in the world. [33]
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Agave syrup might be marketed as the “healthy” sweetener, but it’s far from the pure, plant-based, natural sweetener it seems to be. At the end of the day, it’s still sugar. And it’s ...
A liter glass of pulque in Colonia Portales, a neighborhood in Mexico City. Pulque is a milky, foamy, alcoholic beverage native to central Mexico and made from fermented maguey sap, [1] similar to tequila and mescal but with a much lower alcohol content, between 3 and 4%. [2]
Pulque (a fermented drink from agave sap) is pre-colonial, [5] [6] but the distillation of agave heart juice into mezcal was only introduced in the colonial era when Filipino sailors and migrants brought the technology of Filipino-type stills with them during the galleon trade between Mexico and the Philippines (1565 to 1815). [6]
Blue-agave syrup is 1.4 to 1.6 times as sweet as sugar, [7] and may be substituted for sugar in recipes. Because it comes from a plant, it is widely utilized as an alternative to honey for those following a vegan lifestyle, [8] and is often added to some breakfast cereals as a binding agent. [9]
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