Pulque is the oldest ancestor of two of Mexico’s most popular alcoholic drinks, tequila and mezcal. It’s not nearly as popular as the other two, but that wasn’t always the case. In the late 1800s, pulque was Mexico’s most-consumed alcoholic drink. But untrue rumors that it was fermented with feces, its reputation as a drink for the poor, and competition from the beer industry nearly made pulque completely disappear. Now, young Mexicans are fueling a renaissance of the dying beverage. So can pulque become a global hit like tequila and mezcal? And how, against all odds, is it still standing?
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00:00 – Introduction
01:02 – Pulque Compared To Tequila And Mezcal
02:02 – Meet Pablo Morales Rodríguez
02:47 – Cutting And Scraping Agave
04:52 – Extracting Aguamiel
06:34 – History Of Pulque
07:59 – Keeping Pulque Alive
08:50 – Fermenting Pulque
09:51 – Pulque’s Revived Popularity
10:46 – Modern Pulquerías
13:52 – Pulque’s Global Potential
15:12 – The Next Generation Of Pulque Producers
15:48 – Credits
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How Tequila And Mezcal’s Ancestor (Pulque) Is Making A Comeback After Near Extinction
