Tequila and Mezcal's Newest Rival Is Over 2,000 Years Old | Still Standing | Business Insider

[@jlucas136]

I just want to say how beautiful the Mexican countryside looks, and Pablo's ranch looks like heaven.

[@RRr-yl8zr]

@@jlucas136 it takes work to make it be the plants you want it to be and not an overgrown or dying weed pit, 🙂

[@jlucas136]

@@RRr-yl8zr of course it does what's your point???

[@RRr-yl8zr]

@@jlucas136 just saying it takes work and effort to make that pretty farm . It's not just "100% natural." 🙂

[@process-stories]

Wow, sounds like Pablo’s ranch is so beautiful even the cows must be thinking they’re on vacation! I bet they moo with a Spanish accent now.

[@Bojoschannel]

Sadly much of our countryside is being destroyed for avocado and agave plantations, cattle and housing speculation

[@kidpeligro7878]

"I was drinking pulque since I was 2 instead of milk they give us pulque" May man Pablo is hardcore af LOL

[@NLCRM]

He also mentioned only having a liter would give you energy. Just 1 liter of 4%…lol

[@josejaimes-ramos1546]

I heard that, and it made me think of that one episode of It's Always Sunny in Philadelphia where the gang quarantined themselves from a flu outbreak and one by one they get sick, only to find out that they felt sick because of withdrawal.

[@mewmew5143]

Not pulque but Aguamiel, Milk was expenssive or unavailable.

[@danieldesantiago893]

Yes, my mom is from a Town near to Pablo's one and she share the same experience With the pulque

[@VictorPerez-vu1fo]

​@@NLCRM its like drinking 3 beers at meal time. While alcohol is still alcohol, it will affect you depending on how fast and how you drink it. Over a meal time that takes anywhere between 30 to 60 minutes, a litter is essentially nothing for most people with mild alcohol consumption habits. Not promoting binge drinking here.

[@sleepinganimals]

As stated in the video, pulque hits that perfect fermentation point and is best consumed right then and there as a living food. In this globalized world I appreciate that not all things can be commercialized and sold abroad, we got to keep these unique practices alive!

[@e.v.g.e.n.y]

There are quite a few regional fermented drinks (Kombucha, Makoli, Kvass etc.) that has been commercialized. Obviously it won't have live probiotics and won't be as good but you can preserve the taste as long as there is demand.

[@partciudgam8478]

@@e.v.g.e.n.y pulque produces some gas while fermenting, in a bottled tryout, the bottles poped open because of that, another example (one I tried) the trouble was it got stale really quick, so it tasted godawful, then, you can't filter the yeast, because the stuff is too thick to do so, yet, one can still hope someone finds the way to bottle pulque, he will surely win Nobel prize, and buy CocaCola from the profits... lol

[@Mrbfgray]

Good point, diff places should have unique character. Can we also bring back the *thigh gap,* been missing that this century. ;-)

[@Kuinsy]

​@partciudgam8478 I saw pulque in cans when I was in usa in mexican stores but I think it was for cooking, never tried to bought it since I know the flavor since childhood

[@Bluezenthro]

@@partciudgam8478 all fermentation creates gas, thats not unique to pulque. other fermented products found a way so im sure it exists for pulque as well

[@MeReally-j6x]

Mexicans are some of the most beautiful, friendly and inviting humans on earth. My neighbour noticed I was getting skinny so she kept bringing me food. I would love to spend some time with this man ... He is a happy man and takes so much pride in the craft of his art.

[@victorfuentes2933]

Pretty sure your Mexican neighbor loves you

[@Newstalgic]

Based.

[@Newstalgic]

We are all the same, if you peel back the skin.

[@userunfriendly9304]

@@Newstalgic yes. screaming in agony.

[@americanrroyalty]

Yeah to other non Méxicans

[@therealjes_e]

Finally pulque gets the recognition it deserves, underrated drink glad it’s making a comeback

[@thedrunkweddingphotographer]

you don't know what you're asking for.

[@marlaqfromyearone6951]

This is a re-upload of a 5 year old video. It's nothing new.

[@Piensamalyacertaras]

Pulque is that cheap beverage you buy when you have no money for anything better 😂.

[@localmilfchaser6938]

@@Piensamalyacertarasit’s coming back. Cope Mexican. Get outta my country! 🇺🇸🇺🇸

[@Wakandafheva]

@@Piensamalyacertarasso was tequila till it became mainstream 😂😂

[@brodarte]

Well done Business Insider! A very accurate description of what pulque is all about. Felicidades y saludos desde México! 🇲🇽

[@dmacrolens]

Simp harder, bussy!

[@tomaccino]

Ola! 👋🏻 🇪🇺

[@jorgegonzalez-larramendi5491]

BInsider rocks

[@noeolguin7222]

Abuelita, la bebida que hacia hace muchos años para vender por litro ahora se esta haciendo mas famoso. En donde quiera que este, le mando un beso al cielo ❤ My grandma used to take me to “raspar el maguey” (collect Aguamiel) when I was little, we used to spend hours collecting it and placing it on a bucket to let it ferment. Instead of a bottle she used an “acocote”. The bubbling sound still gets me. She was an Otomi from El valle del Mezquital. Passed away last year unfortunately, but left me such beautiful memories. Hasta el cielo Lolita 💙❤️

[@tomaccino]

Very nice story! These are some really nice memories to cherish.

[@nonicosio]

we had some, just for agua miel; where i was born, zacatecas... it bites....hahah that i did not like, or the spines...

[@HomiSant]

I lived in Mexico as a toddler up to being 5, and I remember my grandpa sending me to collect aguamiel to make pulque. This is one of the very few memories I have of my life there and it's so sweet seeing pulque getting its moment.

[@nadiamaturano8741]

I had the opportunity to work with aguamiel and pulque for a short period of time, it's an incredible prehispanic fermented product, but it doesn't have a good stability because it has a lot of bacteria (good ones) and yeast that keeps on the fermentation process, if this process goes for too long it changes the flavor of the product also it is very difficult because can get contaminated with other kinds of bacteria, basically it's an art to make good pulque and doesn't last very long. Though I'm glad new generations are keeping it alive. Saludos desde Mexico ❤

[@SeanOHanlon]

That looks very similar to the way Kombucha is made.

[@Whomadegod]

There are stabilizers that can be added to stop the yeast from continuing the fermentation process. You could also sterilize the bottling process to avoid it going bad. Im willing to bet you that its shelf life would be extended and pulque coild be commercialized if that was done.

[@zararianrock]

​@@Whomadegod Through my brief research that business insider simply could not be bothered to do, I found that the canned pulque is pasteurized but it not great commercially because pulque enjoyers in Mexico don't like flatter tastes resulting from the pasteurization and it also removes the probiotic qualities. Which is understandable, imagine Kombucha fermented in your fridge vs some pasteurized canned variety, you might as well be drinking flavored water. Pulque is also harder to commercialism because the daily extraction process is cumbersome. Also from my research I found that ohmic heating could potentially be used extend the shelf life to 22 days while retaining probiotic qualities (not sure about flavor or texture)

[@zararianrock]

@@SeanOHanlon From my limited understanding the microorganisms that make pulque pulque, also make it taste way worse from continued curing and the pH level makes it unsafe to drink unlike Kombucha

[@northamericanintercontinen3207]

One of the oldest traditions when it comes to pulque is mix it with fruit juices and let it macerate it’s called a curado and it’s delicious.

[@geokon3]

This can be done with any alcohol. The equivalent with wine is sangria

[@iamjuancediel]

Macerate?

[@zararianrock]

@@iamjuancediel I think he means to let the fermentation continue with the added fruit juice "macerating" (mixing) with a more sour pulque (due to the fermentation)

[@abwilcox]

Pulque is indeed a divine drink, difficult at first to acquire a taste, particularly the extra matured variety. However once it entices you with its zesty fermented fruity flavour, you will hunt for pulque wherever you go in Mexico.

[@unusuario5173]

Sadly pulque does not travel. It ferments. So it must be consumed fresh. That difficults its distribution.

[@abwilcox]

@@unusuario5173 Yes, that what makes it so difficult to find and why various states have their own expressions.

[@RRr-yl8zr]

@@abwilcox your statement saying it is an acquired taste makes me think it may not be so great... You know like chewing tobacco, smoking or Vegemite 😦😅😉

[@talesfromtheleashexpatdogl1426]

​@@RRr-yl8zryou are correct. Think of the alcohol inmates make in the jail in the US. THAT is the taste mas o menos. It's definitely m3ant to be consumed as soon as it's made.

[@RRr-yl8zr]

@@talesfromtheleashexpatdogl1426 yes I get that Vibe / impression of kombucha which I do not like. Kombucha with alcohol 😅 But I am going to still try to try it fresh at least one time or one more time maybe the original and a flavored version. Someday, I don't know when I will be around fresh pulque again

[@ConcreteRiver]

gracias a todos Mexicanos para las cosas maravilliosas. Salud!

[@PiojoRengo13]

Salud hermano! 🍻

[@Anuhar777]

I'm from Hidalgo where Pulque was served to my grandma and grandpa as young as 10 years old, it was like their oj/coffee When I visited my home land I was shocked of all the different flavors they had for Pulque, thank you for sharing this beautiful old tradition from my beautiful state of Hidalgo

[@mariogonzalez5107]

What part paisano? I’m from Tepeji Del Rio

[@mexicanpepe4life]

the best thing about pulque is that it gives a "happy drunk" effect. it just relaxes you and makes you feel drunk but happy. must try it.

[@tiki_trash]

Mix it with Tequila to balance out the moods, lol.

[@Genesis95-]

I’m Mexican and I haven’t tried pulque 😥

[@partciudgam8478]

@@Genesis95- try it, you will not regret it. (if possible try the one produced in the Hidalgo region)

[@Bojoschannel]

Everything from Agave does that, traditional tequila and mezcal also give you the happy drunk

[@Edwar3505]

Alcohol is alcohol

[@diazgiorgio1]

So proud of my beautiful and tasteful country. Pulque is an excellent drink to keep you healthy because of its natural probiotics, and it contains enough calories to give you energy for a hard-days' journey. Everything about our past is mixed with art. Oh, and the pulque mixed with other flavor is called "curado".

[@milianozuniga-deanda4955]

Thank you! Quiero un pinche curado de 🍓!!!

[@1leonscomputers]

Out of all the KZbin channels, Business Insider is my absolute favorite. Thank you for this Pulque video!

[@GrominnAround]

Had pulque for the 1st time 5 years ago and I loved it from the start. Cant wait to go back

[@carlomendoza4467]

Thank you for spreading our culture❤ The type of "drunk" you get when drinking pulque is quite different than any other liquor.

[@Aztesticals]

Well natural yeasts may produce a different percent of different alcohol byproducts or other psychoactive alcohols are known to be produced by certain yeast

[@Romeoemo]

El pulque no es un "licor" es un alimento

[@dragonsharker4793]

@@Romeoemobueno no es liquor, es una bebida alcohólica. Entonces la cerveza también es alimento?

[@alexrogers777]

@@Aztesticals Alcohol fermentation byproducts (aka congeners) are not psychoactive and have been repeatedly proven to have zero effect on perceived drunkenness. It's all just placebo

[@Whomadegod]

@@alexrogers777 I could not imagine being as closed minded and done with life as you, big science man. Congratulations on KNOWING. You and your fucked up institutions, backed up by corporations. You dare to tell someone that theyre wrong about how THEY feel.

[@hectoralvarez311]

I was 12when i have my share of pulque at first it was gross but then it was smooth and fizzy suddenly i was so happy and full of energy i will never forget that heavenly day.

[@CausticLemons7]

I'm definitely going to try pulque on my next trip to Mexico.

[@nerval-ts5wk]

Inicia con un curado de mango, cono o fresA, solo es fuerte al inicio

[@SeanOHanlon]

I'm willing to bet that Pulque fermented in wooden barrels tastes *very* different (and better) from the kind fermented in plastic barrels.

[@Kamamura2]

I doubt it. The fermentation time is too short for the barrel to release significant amount of flavors into the drink, and they are difficult to sanitize - undesired bacteria in fermentation can easily spoil the whole batch.

[@Kamamura2]

@@primalstate Depends on what kind of plastic. Polyethylene is quite safe. Safer than mould-infested wood in any case.

[@Kamamura2]

@@primalstate Harmless microplastics are no different from ordinary dust - besides microplastics, humans have tiny grains of sand, various minerals and metals in their tissues too. What is important is chemical and biological activity of these articles. And why titanium? Iron has very low toxicity, and is and has been relatively abundant and cheap.

[@milianozuniga-deanda4955]

When getting pulque I'ma ask if it was made from a plastic used bottle or wooden one because I was thinking the SAME when I first saw too!

[@Whomadegod]

It would most likely be better. Norweigans use wild yeasts to make lambic beer and back in the old days theyd keep yeast around on old juniper branches that theyd dip in from their old batch like the pulque maker in the video who made new pulque by putting it into a barrel that had made pulque not too long ago because the old yeast is still there. My guess is the barrel would become "seasoned" with a hearty yeast strain accustomed specifically to pulque which in turn could give it better flavors, textures and properties. Not all yeast is made the same, people in the industry know this and people of antiquity did too. Yeast plays a hude role in how your drink turns out, after all its the one doing all the work.

[@SproutGardenusa]

It’s amazing to see Pulque making a comeback! This drink holds so much cultural history, and it’s inspiring to see people rediscover and celebrate it. Cheers to preserving traditions!

[@zinckensteel]

Remarkable how similar the treatment of the plant is to what is done with wine palms, though without the added danger of climbing to reach the plant crown. I would happily buy a bottle of pulque if I found it for sale.

[@jesusserrano8769]

Soy del estado de Sonora y siempre encuentro Facisnante la rica cultura que existe para el centro y sur del Pais, entre mas exploras México te das cuenta que es un pais mas inmenso de lo que creemos.

[@Michele-z4k]

I remember learning about pulque from my Mexican history class which was about the Aztecs and Olmecs. I was raised in California.

[@uliseszarate6561]

Such an informative and beautiful documentary. Thank you Business Insider.

[@mikeygallos5000]

Pulque is also used to pickle jalapeños, instead of viniger.

[@Sofia2crazy]

Nunca habia oido eso, como puedo buscar recetas?

[@IvanCalderon]

Esa si no me la sabía ¿en que estado se preparan así?

[@mikeygallos5000]

@@IvanCalderon En Queretaro. No se si en otros estados lo hacen también.

[@calk515]

En una entrevista con Oso Trava Ma. Asuncion Aramburuzavala menciona sin tapujos que la mision de Cervecería modelo fue “destruir el pulque”. Pueden verlo en ese canal.

[@mrkhalua2673]

ELLOS SON ESPANOLES Y ES MUY CIERTO DESTRUYERON MEJICO Y NUNCA HUBIERAN INDEPENDENCIA. LOS MEXAS SIGUEN BAJO EL YUGO ESPANOL ENTRE OTROS LA BANCA Y OTRAS 10 MIL COMPANIAS SON ESPANOLES TELEVISA BIMBO ......

[@jonpirovsky]

I've never been to Mexico, but one of the things that I've always been most curious about is pulque. I definitely will go to a pulqueria when I get there.

[@alexandreion9875]

Es recomendable tomar primero lo que se llama "curado" , qué es pulque con agregado de frutas ; fresa mango, coco etc, posteriormente tomar el de color blanco o natural... Tiene un olor y un sabor muy fuerte . 😃👍🏻

[@jonpirovsky]

@@alexandreion9875 nice tip, my friend. I'll definitely follow that.

[@olafvonbraun7300]

Thank you for making the vid. Learned something new! Now have to find it

[@guzz2045]

My grandfather used to get pulque from the agave in a small town from the state of Hidalgo Mx .. viejos recuerdos 😔

[@AndriaJasmer47]

He is a happy man and takes so much pride in the craft of his art.

[@jonathanarango4610]

Pulque is good with barbacoa.. beautiful breakfast

[@alexquintero4807]

Tu si sabes lo que es comer por el valle del mezquitas.

[@EdwinLap]

I love Mexico, The People, The Food, The Landscape. A wonderful place to visit.

[@eduardormartinez]

My dads from san matias Everytime i go pulque is a must! My grandmother would drink a cup everyday in the morning with breakfast! Considered a drink of the gods. All i know is from personal consumption it is a consistency to get use to but the effect are different then regular alcohol. It feels like a mild (very mild) psychoactive for both the body and mind Truly something to study Grateful to have it be part of my life and my grandmothers when she was around!

[@shuckieddarns]

I live in Hawai'i, and I think our local culture can present a solution for the search for producers. In Hawai'i, we have lo'i, taro patches. In the lo'i, there are invariably several individual patches at various stages of growth and rest. There is always work to be done there, and there is always a variety of work. This is by design. When you visit the lo'i, you ae taught about the culture of the work, the history of the plant and its cultivation, the history of that lo'i, and the importance of the work. You are taught about the various steps in the cultivation. The planting, the nurturing, the harvest, the resting of the land, and the preparation of the land for the next planting. In these visits, you are encouraged to learn by doing, helping in at least one of those steps. You help gather the detritus from the surrounding areas. You help spread those leaves and clippings and such into the water. You help mix that detritus into the wet soil. You help pull out weeds and pack them into the mud. You re guided and help to re-form the mud around to help support and shore up the kalo. You're shown how far up the plant to pack it, and how firmly. You're taught the different growth stages of the kalo. You're encouraged to ask any questions, and you're given every answer. And after work -pauhana- you get to enjoy part of the labor, some foods made from the kalo, like poi. This can and often does drum up some support in the visiting group for the farming practices. Some visitors return to help from time to time. This could apply to the production of pulque, amongst the younger generation.

[@SubVet84]

Drinking at 2-3 and a liter at mealtime, seems like such a carefree way of life.

[@Whomadegod]

dont knock it till you try it

[@SimplySergMX_arts]

Pulque is freaking delicious , specially cold.

[@albertrobles2498]

My friends outside of Teotehuacan have successfully distilled pulque and are in the process of marketing their shelf stable pulque.

[@ksgraham3477]

If it is distilled, it isn't pulque.

[@VAdrianPalacios]

Wow. This was a very inspiring, informative and eye-opening mini doc! I feel compelled to book a flight ASAP to support these folks keeping traditions alive.

[@teraengsf]

Learned so much! Tasted pulque recently in Mexico City and really enjoyed it.

[@thebeedo8914]

I’ve become super interested in Pulque since being diagnosed with celiac disease. There’s an awesome brewery in Denver that makes pulque and Chicha called Dos Luces

[@bearbait7405]

Thank you.

[@josecasarez8862]

You can say it's like a Kambucha if you need something to compare it to. But please call it Pulque.

[@adrianprieto6111]

It's really hard to compare to anything.. however Koreans have a drink called Makoli.. which has that similar fermented and gassy sensation.. and it is also delicious.. God has blessed us all with creations such as this..

[@HankHillPropaneAccessories]

@@adrianprieto6111 Interesting love learning new foods will def try it out

[@jaimeayala4231]

Good you notice the similitude to kombucha because there's another drink called tibicos water/water kefir (in Spanish bulgaros de agua). The origin of those probiotics is a mystery. However, a German mentioned them in the XIX century in Mexico. He said they were cultured in aguamiel.

[@187tolantongo]

MEXICO UNA POTENCIA CULTURAL Y GASTRONOMIA, SALUDOS DESDE PHILADELPHIA USA

[@kocholawis1851]

its not the same plant, different kinds of agave, tequila is just made from blue agave, mezcal have a lot of different vaities both wild and cultivated, pulque comes from just 3 varities of agave called magueyes pulqueros

[@CarlosGonzalez-lw7cu]

Exactly! Came to say this as well… not all ‘agave’ plants are called maguey! ‘Agave’ is the scientific term for the whole genus (over 200 species!), but in Mexico, maguey specifically refers to certain agaves, especially those used to make pulque. Tequila? That’s blue agave (Agave tequilana), not usually called maguey. Pulque, on the other hand, comes from the much taller and bulkier maguey species like Agave salmiana. So, while all magueys are agaves, not all agaves are magueys-especially when it comes to what’s in your cup. Cheers to knowing the difference!

[@kocholawis1851]

@@CarlosGonzalez-lw7cu well i am mexican and i live in one of the states with tlachiquero traditions

[@SergioDiazFishing]

Thank you, another great documentary!

[@evangelineangelic6914]

Purrrrr I stayed up today on my business insider content.

[@jhb9254]

Thank you for making this min doc! (:

[@MRpresident1997]

Here in michoacan, we drink mezcal, victorias, pulque y más 😊

[@Muzikrazy213]

Si no te molesta, pudieras compartirnos que es una victoria? Nunca habia oido de eso y por eso (y mi curiosidad) te pido. Saludos de Oregon!

[@MRpresident1997]

@Muzikrazy213 vicky

[@MRpresident1997]

@@Muzikrazy213 una morenita (Vicky) bien helado.

[@josue.ortega]

I live next to a pulquería, or pulque tavern, in south Mexico City. It's the Paloma Azul, one of the oldest in the city, dating back to before the Mexican Revolution in 1910. It survived the 20th century and now it's quite popular again. It's honeslty one of the things that make me proud of my neighborhood.

[@AlphaMaxx1]

There's also another fermented refreshing drink that can't be found very easy anymore in my home town Acapulco and it's made from palm trees. It's name is "Tuba" and is fantastic.I believe there's Tuba in the Phillipines as well. Tuba is fermented sap from the palm tree.

[@jaimeayala4231]

You are correct. During the colonial times a big ship called "La Nao de China" went from Acapulco to Manila taking Mexican silver and other products and returning with silk and other Asian merchandise. On the ships many Filipino peasants came settling from Guerrero to Nayarit, at least one of them came to the Old California (Baja California). These settlers brought the tuba tradition. One of my dearest teachers is from Colima and she told me about the tuba made in her state. It's a shame the tradition is disappearing.

[@pugwhisper5753]

Got to love beautiful stories like this👏👏👏🎉🎉🏆🏆❤️

[@partciudgam8478]

the problem pulque has is that it is a live drink (like yougurt, it has living things in it that keep working until you drink them), some companies tried to can it but the pulque built pressure in the bottles and made them pop (case of Magueyin), or got stale and tasted godawful like sulphur. actually some of the first train lines in mexico were justified to be able to haul pulque from local haciendas to mexico city or other large populations.

[@marcosvazquez3984]

Yup! 👍🏻

[@Josh_Caelum]

I love @Business Insider for this series. I learn so much about world foods

[@elwalker9034]

I had no idea Agave grew so huge. Incredible.

[@jerbrew701]

Excellent reporting.

[@alexanderpebblington7960]

I remember reading about pulque several years ago and was suprised since all I had heard about till then was tequila.. I hope they succeed even if just in Mexico!

[@Yanni_Tsunamii91]

Thank you, you learn something every day

[@joselbarajas5258]

We have to feel proud of our Mexican culture, we descend from a very old culture that has been prosecuted and condemned. We have to go back to our roots and embrace it in all its splendor and strength. In our identity lays our strength, let’s stop imitating other ways! Viva Mexico cabrones! Great short by the way! Thank you.

[@Anatolianpastor]

Pulque is the best and probably the healthiest natural drink out there it's all natural I love it

[@erdvilla]

Raw beer has also a very short shelflife. Only once it is cooled down to stop fermentation can it last months. Maybe Pulque could also be preserved by cooling it to 2-3°C

[@marcosvazquez3984]

It doesn’t matter if you do that, the only thing that keeps pulque from not spoiling or thinning (to water consistency) is live fermentation. That is why canned pulque isn’t good.

[@mabac16]

Pulque was my very first alcoholic drink when me and my family visited Mexico City when i was around 10 years old, i really liked it and when i came back to CDMX as an adult i went to a bar and tried it again, loved it.

[@Atothe7420]

9:35 hit me with that Yolo! Level 4 for me.

[@rumhound5903]

One of the many stories and beautiful history of Mexico.

[@gonzoevolved2552]

My mom always talks about pulque. That was her drink.

[@ClaLu]

Uuuhhh qué ganas de tomar un PulquiTóooo!! ❤

[@gracekim3186]

I’m Korean and this sounds like the famous rice wine we drink called MaetGulLi

[@janoahuerta]

Love his words at the end, everything beautiful takes hard work.

[@JF-st4yl]

PULQUE ! back in my own Town Puebla we, called " la bebida Delos dioses" ...

[@thomaswebb2584]

Thank you so much! Terrific!

[@MexicoDigDoctor]

This man is young. Before wooden barrels, pulque was fermented in a deer hide. Women were never allowed in the tinacal (vat house) because certain things about them were considered to contaminate the fermentation process. The "poo" that used to be used (and/or rumored to be) in certain varieties was a small bit of baby's excrement from a small baby that was breastfed only. In Prehispanic times, one variety had a stick in it that was said to make it more potent...unfortunately, we have never been able to identify which plant it was from. Even when I was young, kids were given pulque. Clean water was very hard to come by, and pulque didn't give you dissentary. Here in the Central Mexican countryside, we always drank it on the job for the same reason. 🤗🇲🇽

[@arroyoernest1985]

Beautiful documentary. Anything beautiful and delicious takes work. I really want to try Pulque someday

[@phxbornandraised1817]

I was just in mexico city. We went to visit the pyramids and stopped at a small store right outside. They lady there told us the story of the agave and how the Spaniards transformed pulque into tequila. Pulque is the official drink of the Mexican people not tequila.

[@carloszenteno]

Two completely different plants, two completely different regions where they are grown, two completely different tastes and consistencies. Pulque cannot be transformed into tequila. Not even if you are an alchemist....

[@phxbornandraised1817]

@carloszenteno bro a simple Google will tell you. Pulque is made from agave sap and tequila is made from the heart of the agave plant

[@carloszenteno]

@@phxbornandraised1817 bro living in Mexico 60+ years will tell you that tequila comes from "blue ageve tequilana webber", and pulque comes from "agave americana" a large agave plant known as Maguey. Mezcal comes from "agave espadin". Three different species of agave, three different drinks. Sorry to burst your bubble about google...

[@RainyDaySocialClub]

When I use to live in Mexico I would buy this weekly at market. It was tradition to dispense out of 5 gallon gas jug. Traditionally mixed with orange soda if not bottled for carbon. Mugay means everything.. it fiber for clothes, the stalk for wood, they would even cook on top of paddles. Incredible plant

[@kyzr666]

Between Tequila, Mezcal and Pulque, I can tell you, Pulque is not for everyone. Not many people like it, but I prefer it. You can mix it with many fruits and gets different flavors. It is hard to get really drunk, unless you can drink a lot. Its alcohol levels are closer to beer than the others, and since it has a more natural process, it is better for your stomach. But not many people like it.

[@tomsmith2135]

Thank you for enlighting us on such an ancient drink.

[@tomwhite7983]

Never heard of it, but I hope one day to try it. Europeans did a very good job of supplanting the cultures and traditions of others around the world, especially when it comes to diet. I hope we see a resurgence in these regional, historical, uniquenesses.

[@ChocoLecheMX]

Huh???

[@ElTamarindo-jp2je]

Europeans had nothing to do with pulque

[@1marktanderson]

Cheers! I’d give it a try! 😎

[@crazylife4543]

“Young mexicans” yeah all the liberal art majors from DF who tryna “rediscover” their ancestral roots or sum other bs 😂 no mms

[@gabrieldarybruno3617]

Yall been hiding this from me 😂 I need this now!

[@DtWolfwood]

A liter at mealtime. 😅 The man has some tolerance, guess that makes sense if he's been drinking it since he was 2-3 yo.

[@ColtonBrummell]

Marvelous piece put together here.

[@jonathancortez1911]

“A peasant drink”, Sir, it’s a fermented drink which is good for gut bacteria and is an ancient drink- it’s a not peasant drink, it’s one of the best kind of alcohol beverages out there with deep historical roots!

[@XLTripleTriple]

This sort of stuff is so amazing to watch high

[@eggplantandpeach]

Watch all the celebrities jump on the train and release their own label 😏

[@thedrunkweddingphotographer]

for real

[@aR0ttenBANANA]

Best thing about Pulque now is you can flavour it however you like, going from fruits to nuts or any other aromatic. So it definitely expands its culinary outreach.

[@sbac00]

Im Mexican, I doubt Pulque becomes as big as Mezcal or Tequila, I understand we are prone to dig and find the next "big thing" but Pulque is viscose and hard to swallow, you should dig somwhere else

[@elkoku2002]

Only bad pulque are that way, good pulque are like yoghurt.

[@bearbait7405]

Thank you.

[@SleepyKaijuETH]

Oooooo pulque looks yummy

[@EduardoEspinosa-j7c]

Nice material . Thx

[@Freestila]

I had pulque when i was in mexico from work. Really great stuff, would love to have more.

[@dvidsilva]

Amazing! Would love to see a great video like this about Viche and the Colombian drinks people don’t know about

[@odejidecharity]

I love the process ❤

[@BigKnack]

Fascinating!

[@JaviSells]

I remember drinking this as a kid, when I went back to mexico as a teen, I started seeing flavored pulque and now as an adult I see and tasted some amazing pulque.

[@TC-jw4ot]

This made me want some, Job wells done guys!!

[@GavinSeim]

I go to this little town often. Tell us where to buy the Pulque. It's very good for health and digestion also because it;'s so active.

[@CaptainLevi1911]

Legends at our craft! One of the Many gifts we’ve given the world

[@derrikdiaz340]

I have tried this in Quaxaca. There are a few places that have found a way to distill it like liquor. It’s amazing

[@samuelplouvier6559]

Pulque and tepache are two great traditional drinks from Mexico and I'm glad to have tried them both.