Pulque is the fermented agave drink often considered a predecessor of tequila.
Pulque is made by fermenting the sugary sap, or aguamiel, collected from mature agave plants. Unlike tequila, it is not distilled, so it remains a relatively thick, mildly alcoholic beverage. Its production has deep roots in central Mexico and predates European colonization.
Tequila developed later as a distilled spirit. Spanish distillation methods were applied to cooked agave, creating a stronger drink related to mezcal. This distinction is important: pulque is fermented sap, while tequila is distilled from cooked blue agave hearts, known as piñas.
Pulque and tequila are sometimes confused because both come from agave. They are made from different plant materials and through different processes. Pulque is also traditionally consumed fresh because its flavor and texture change relatively quickly, whereas tequila is designed for bottling and storage.