Pulque is the Mexican fermented drink made from agave sap and is not distilled.
Traditional pulque is produced by fermenting aguamiel, the sweet sap collected from mature maguey plants, a group of agaves. The finished drink is usually milky-white, slightly viscous and mildly alcoholic, with a sour, yeasty flavor. It has been made in central Mexico for centuries and was already important in Mesoamerican cultures before European contact.
Pulque has deep religious and social history. It was associated with Mayahuel, a deity connected with the maguey, and was used ceremonially by priests and nobility. After the Spanish conquest, its consumption became more widespread, reaching a peak in the late 19th century.
The key distinction is its production method: pulque ferments agave sap, whereas tequila and mezcal are distilled spirits made from cooked agave hearts or piñas. Sotol is also a distilled Mexican spirit, but it is made from desert spoon plants rather than the agave sap used for pulque. Pulque generally contains about 2–7% alcohol by volume and continues fermenting after production, so it is traditionally consumed fresh.