The traditional Mexican fermented drink from the maguey plant is pulque.
Pulque is made by fermenting aguamiel, the sweet sap collected from mature maguey, or agave, plants. It is traditionally associated with central Mexico and has a milky appearance, viscous texture, and mildly sour flavor. Its alcohol content is usually around 2–7% ABV.
Pulque has been consumed for at least two thousand years. In pre-Hispanic Mexico it was linked with deities such as Mayahuel and was used in religious ceremonies, although access was restricted under certain circumstances. Production later expanded, reaching a commercial peak in the late 19th century.
A common mix-up is confusing pulque with mezcal or tequila. Pulque comes from fermented agave sap, while mezcal and tequila are distilled spirits made from cooked agave hearts. The drink is also highly perishable because fermentation continues after production.