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A 2,000-Year-Old Mexican Drink With Powerful Probiotics
Ancient Fermented Drink Making a Comeback
So what exactly is this drink? It’s called Pulque. I thought I’d write about this amazing drink since I had a taste or two while in Mexico a few years back, while exploring Aztec ruins.
Pulque is a creamy, slightly sour alcoholic drink made from the sap of certain agave plants. It’s not as strong as tequila or mezcal—more like a rustic cousin of beer or cider, usually ranging from 4% to 7% alcohol.
The base ingredient is aguamiel, or “honey water,” which comes from mature agave plants such as Agave salmiana and Agave mapisaga. Once the sap is collected, it ferments naturally thanks to wild microbes in the environment and the plant itself. The result is a white, foamy drink with a flavor that’s equal parts tangy, yeasty, and refreshing.
Ancient Roots and Sacred Meaning
Pulque has been around for nearly two thousand years. Pre-Hispanic civilizations like the Teotihuacanos, Mexica (Aztecs), Zapotecs, Mixtecs, Otomies, and Maya all drank it. For them, pulque wasn’t just alcohol—it was sacred.
Aztec myths tell of the god Ometochtli, who loved pulque, and his sister Mayehuatzin, who provided the sap. Drinking pulque was often tied to ceremonies, sacrifices, and spiritual rituals.
At first, pulque was mainly for priests, nobles, and warriors. Ordinary people were usually banned from drinking it except on special occasions. Over time, it became a community drink, offered at festivals, shared at family gatherings, and valued for both its social and healing qualities.
Pulque in Colonial and Modern Mexico
When the Spanish arrived, they embraced pulque, but its fortunes shifted over time. By the 19th century, pulque was one of Mexico’s main sources of income, with giant haciendas dedicated to agave cultivation.
When the Spanish arrived, they embraced pulque, but its fortunes shifted over time. By the 19th century, pulque was one of Mexico’s main sources of income, with giant haciendas dedicated to agave cultivation.
But in the early 20th century, beer companies and political elites launched smear campaigns. They painted pulque as dirty, unsanitary, and linked to poverty. These attacks worked—urban consumers moved toward beer, wine, and tequila.
Still, in rural and Indigenous communities, pulque never disappeared. Families kept the tradition alive, passing down recipes and techniques. Today, pulque is once again being celebrated, with festivals, tourist routes, and calls to have it recognized by UNESCO as part of Mexico’s cultural heritage.
How Pulque Is Made
Making pulque is part art, part science, and requires a special touch. Farmers known as tlachiqueros are responsible for harvesting the agave. Once the plant is about to flower—a process that marks the end of its life—they carve a cavity in the heart of the plant. From this cavity, sweet sap collects daily. A single plant can produce gallons of sap over weeks or even months.
The sap is collected in hollow gourds or leather bags and taken to fermentation rooms called tinacales. There, a bit of old pulque is mixed in to “seed” the new batch. Within 12 to 24 hours, the sap ferments into pulque, foaming with life.
The process is completely natural—no chemicals, no preservatives. But that also means pulque spoils quickly. Within a day or two, it goes from refreshing to sour and undrinkable, which makes it tough to export.
What’s in Pulque?
Pulque isn’t just alcohol—it’s surprisingly nutritious. It contains water, natural sugars, and small amounts of protein, along with vitamins and minerals like vitamin C, several B vitamins, calcium, potassium, magnesium, and zinc. Historically, laborers drank it as an energy booster, especially during heavy work in the fields.
But pulque’s real secret weapon is its living microbes. It’s loaded with lactic acid bacteria and yeasts that act as probiotics. These microbes help balance gut bacteria, improve digestion, and may even boost immunity. Pulque also contains prebiotics—fibers that feed the good microbes already in your gut. Together, probiotics and prebiotics make pulque a kind of ancient functional food.
The Science of Gut Health
Modern studies back up pulque’s digestive benefits. The bacteria it carries, like Lactobacillus acidophilus and Leuconostoc mesenteroides, meet high standards for probiotics. These microbes can help crowd out harmful bacteria, strengthen the gut barrier, and support the immune system. Pulque also carries enzymes that break down starches and proteins, easing digestion.
On top of that, fermentation produces short-chain fatty acids, which are known to fight inflammation and protect the lining of the gut. For some people with digestive issues like irritable bowel syndrome, pulque in small amounts might even bring relief.
There’s one catch: pulque contains certain carbs called FODMAPs, which can sometimes cause bloating in sensitive people. But because fermentation breaks some of these down, pulque may be easier on the stomach than other high-FODMAP foods.
Health Benefits and Risks
Research suggests moderate pulque consumption may help with gut health, immune function, and even heart health, thanks to its antioxidants. Some compounds in pulque are also thought to calm stress or improve mood.
But pulque is still alcohol, and too much of it carries the same risks as any drink: liver damage, weight gain, and maybe even addiction. For healthy adults, one drink a day for women and two for men seems pretty safe. Beyond that, the risks outweigh the benefits.
Fake Pulque Showing Up
Because real pulque takes time and skill to make, some unscrupulous sellers produce fake versions known as huachicol de pulque. These counterfeits are mixed with industrial alcohol, sugar, and artificial flavors. Not only do they taste bad, they’re downright dangerous—causing poisoning and long-term health problems. For pulque to thrive, protecting its authenticity is key.
A Few Stewardship Challenges
Pulque’s future is also tied to the health of agave plants. Industrial farming, soil erosion, and climate change are threatening agave fields. Without sustainable practices, the plants that make pulque possible could become scarce.
Pulque’s Revival
In the last decade, pulque has been making a big comeback. Hip bars in Mexico City serve flavored pulques infused with fruits like guava or mango. Rural festivals celebrate traditional brewing, while tourists from around the world come to taste a drink with deep historical roots. Researchers are also studying its nutritional and probiotic properties, raising interest among health-conscious drinkers.
Pasteurized versions that last months are available, but purists say they can’t compare to the fresh stuff. To really experience pulque, you have to drink it close to where it’s made, within a day or two of fermentation.
Why Pulque Matters
Pulque is more than just an old alcoholic drink. It’s a living piece of Mexican history—a link to ancient myths, Indigenous traditions, and centuries of communal life. It’s also an example of how natural fermentation can create both flavor and function, offering energy, nutrients, and probiotics long before modern nutrition science had a name for them.
Pulque’s story is one of survival. Despite smear campaigns, industrialization, and environmental pressures, it’s still here, foamy and alive, waiting to be rediscovered.
Final Sip
Pulque may never conquer global markets like beer or wine, but maybe that’s not the point. Its short shelf life is part of its identity—meant to be shared fresh, in the moment, among friends and family.
In that sense, pulque is more than a drink. It’s a reminder of community, heritage, and the power of tradition to endure.
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