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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.
Pulque (a fermented drink from agave sap) is pre-colonial, [4] [5] 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). [5]
Agave Wine originates from Mexico. It is a fortified wine made from fermented blue agave, and fortified by being blended with blanco tequila. It is similar to tequila, in that it is harvested from the same plant. Although the two alcoholic beverages come from the weber
Tequila 101: It's all in the agave More than 200 species of agave exist, but only blue agave is used to produce tequila , and most of those agave plants are grown in the state of Jalisco on Mexico ...
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Pulque is the Mesoamerican fermented drink made from the "honey water" of maguey, Agave americana. Pulque can be distilled to produce tequila or Mezcal. [35]
Cocuy (Spanish:) is a liquor distilled from the fermented juices of the head, body or leaves of agave. In Venezuela, Agave cocui ("green agave") [1] is used to artisanally produce the drink in Falcón and Lara. [2] With a taste similar to other agave-based liquors such as tequila and mezcal, [3] it is known as the Tequila of Venezuela.
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