PULQUE PROMETEO

THE DRINK OF THE GODS

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WHAT IS PULQUE?

THE DRINK OF THE GODS

Pulque is a traditional Mexican fermented beverage of pre-Hispanic origin, which is made from the fermentation of the sap (mead) of the Agave or maguey, particularly of the Agave salmiana species, called maguey pulquero.

BACKGROUND

THE ORIGIN

In the Otomí language, pulque is known as ñogi, in the Purépecha language, as urapi, and in Náhuatl, as meoctli. During the pre-Hispanic era, in the splendor of the Mexican highland cultures, the maguey was considered a divine plant. This plant provided a home, clothing, and sustenance, and was even used as a burial bundle, according to recent findings.

The drink obtained from the fermentation of the nectar was of restricted use. It could only be consumed by kings, wise men, priests, nursing women, and elders, and abuse and consumption by unauthorized persons were punished. The first written references to pulque date back to the 16th century and were narrated by Hernán Cortés and Fray Bernardino de Sahagún. The word “pulque” to designate this drink is a barbarism, possibly introduced by the Spaniards, from poliuhqui or puliuhqui, which means decomposed, and from polihui, which means to be corrupted or destroyed.

BOOM

During the colonial period and until the end of the 19th century, the exploitation of maguey for the production of pulque flourished in the central highlands of Mexico.

At that time, the pulque business was always very profitable, to the extent that in the decade before the revolution (1900 to 1910) it represented 25% of our country’s income, so that the maguey plantations were the main feature of the region’s landscape.

Pulque was transported in wineskins, bags made with the whole skin of skinned goats or pigs, previously tanned for this purpose.

DECLINE

During the Porfiriato, pulque continued to be a beverage strongly linked to the cultural identity of the Mexican people.

After the triumph of the Mexican Revolution, however, pulque production began to decline.

RESURGENCE

The pulque industry had a new lease of life 20 years ago, with the promotion of various products derived from the maguey, both in Mexico and abroad.

Today, pulque is making a comeback among the taste of the younger generations. In the CDMX, for example, new pulque shops have been established, making their way into the city’s gastronomic trends.

In the country, there are also several festivals around the ancestral beverage, fairs, experiences, bazaars, and even a pulque museum.

FOREIGN MARKET

Along with the “destigmatization” of the beverage in the country, the resurgence of pulque can also be explained by the recent increase in sales and exports of mezcal and other Agave derivatives.

Foreign markets have shown their interest in the spirituous liquids. Many of their customers are fellow countrymen who live outside the country, acquiring these products because of the sense of belonging they generate.

PRODUCTION

THE PRODUCTION OF PULQUE IS AN ARTISANAL PROCESS THAT REQUIRES, MAINLY, TWO VIRTUES: EXPERTISE AND PATIENCE.

HOW IS PULQUE MADE?

The origin of a good pulque begins with the planting of the maguey pulquero, which takes between 8 and 12 years to reach sufficient maturity to be able to be capped and prevent the flowering trunk, called quiote, from sprouting.

To obtain the mead, first, a little hole is made in the heart of the maguey. Then the little hole is cut with a curved blade to open the pores of the plant and allow the mead to ooze out.

EXTRACTION

This task is performed by the tlachiquero. He extracts the mead with the help of a long guaje, called acocote.

This process is done twice a day for five months, the time the plant will be productive.

The amount of mead produced by each maguey depends on the size of the specimen and the skill of the tlachiquero.

The maguey púa larga, for example, produces between 250 and 350 liters of mead in its productive life. The ayoteco and chalqueño can produce up to double that amount. Other individuals can even produce 500 to 1000 liters of mead in their productive life.

FERMENTING

Once the mead is extracted from the little hole, the tlachiquero completely covers the cavity with a stone, preventing flies or dust from contaminating the liquid.

The mead is taken to the clay or plastic tinacales where it will ferment, transforming its sugars into alcohol. The drink is covered with a sky blanket, so as not to interrupt the natural fermentation process and to keep it clean.

Twenty-four hours later, the pulque is ready to be packaged, transported, and sold.

CURING

Pulque can be drunk natural or cured, that is to say, a process in which the drink is “cured” to give it a certain flavor, adding all kinds of sweets or fruits such as marzipan, guava, and pine nuts.

Usually, this curing is already done in the pulque stores, filtering the liquid with a mesh and pouring it into a barrel in which the chosen ingredients are found. This slows down the fermentation of the pulque, softening the flavor of the drink.

PULQUE DISTILLATE

The distillation of pulque was born, curiously, as a response to the reduction of pulque consumption in previous decades.

Seeing that the liquid from the tlachiqueros was being wasted and ended up spilled on the land, some producers decided to distill, store and age the mead.

In this way, the drink of the gods was reinvented, offering another variant of the Agave products.

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WHAT SHOULD A GOOD PULQUE HAVE?

1. CONSISTENCY

It should not feel excessively viscous. If this is the case, the pulque could already be stale or adulterated.

2. LIGHTNESS

The first sip should feel light and very fresh, while the aftertaste of alcohol should be almost imperceptible.

3. AROMA

Pulque should always have a fresh, freshly baked bread smell. If it smells sour or unpleasant, it could be stale.

4. LIFE

To be drinkable, pulque should be at most three days old. Ideally, it should be consumed fresh.

5. EFFECTS

Pulque should never cause any kind of stomach upset, pain, or hangover.

NUTRITIONAL PROPERTIES

Many studies have demonstrated the nutritional benefits of pulque, a beverage rich in carbohydrates, minerals, fiber, and protein. For example, during the fermentation of pulque, probiotic microorganisms are generated that are excellent for the immune system.

REGENERATES INTESTINAL FLORA

Due to the high presence of lactobacilli that regenerate the gastrointestinal flora, it is considered particularly effective in the treatment of gastroduodenal ulcers and gastritis.

DIURETIC

Both mead and pulque are diuretics and help eliminate toxins that the body does not need.

STIMULATES APPETITE

Stimulates appetite and helps fight weakness due to anemia.

REDUCES INSOMNIA

Being a source of melatonin, and in combination with its low alcohol content, it could help relaxation and conceive sleep.

IT IS ALMOST A FOOD

Because of the number of proteins and vitamins it possesses, taken in moderation, it can be considered a good food supplement.

WORLDWIDE REPUTATION

Pulque’s fame reached the ears of Adolf Hitler. The German leader was a consummate vegetarian and continually showed his interest in the properties of some exotic foods, in his quest to find the source of eternal youth.

When he heard about the maguey and its wonderful juice, he did not hesitate to order the plant to be documented.

The result was a documentary filmed by filmmaker Hubert Schonger. The video, in black and white, without sound and only nine minutes long, shows the workday of the tlachiqueros of Puebla and the Apan Valley, in Hidalgo, who carried out the rudimentary extraction of mead.

pulque prometeo

PULQUE'S TIME HAS COME

As has already happened to tequila and mezcal, the trend suggests that pulque and its distillates will become the drink in vogue in the coming years.

Its price, origin, and variety of flavors are some of the aspects that have increased its popularity, which has already generated a 10 percent annual increase in sales at the end of this year, reaching 184 million liters of pulque maguey.

Young people are setting the pace of the market, “taking ownership” of this beverage and giving it an identity value.

pulque prometeo

QUALITY PRODUCT

CÓDIGO PROMETEO pulque is a 100% natural and organic product, to which no preservatives or any other substance is added.

Thanks to our agreements with local producers, we obtain hundreds of liters of the best mead from the Altiplano every day.

In this way, with the best raw material and completely handmade processes, we obtain a product of the highest quality and unlimited production.