As stated in the video, pulque hits that perfect fermentation point and is best consumed right then and there as a living food. In this globalized world I appreciate that not all things can be commercialized and sold abroad, we got to keep these unique practices alive!
There are quite a few regional fermented drinks (Kombucha, Makoli, Kvass etc.) that has been commercialized. Obviously it won't have live probiotics and won't be as good but you can preserve the taste as long as there is demand.
@@e.v.g.e.n.y pulque produces some gas while fermenting, in a bottled tryout, the bottles poped open because of that, another example (one I tried) the trouble was it got stale really quick, so it tasted godawful, then, you can't filter the yeast, because the stuff is too thick to do so, yet, one can still hope someone finds the way to bottle pulque, he will surely win Nobel prize, and buy CocaCola from the profits... lol
@partciudgam8478 I saw pulque in cans when I was in usa in mexican stores but I think it was for cooking, never tried to bought it since I know the flavor since childhood
@@partciudgam8478 all fermentation creates gas, thats not unique to pulque. other fermented products found a way so im sure it exists for pulque as well
I heard that, and it made me think of that one episode of It's Always Sunny in Philadelphia where the gang quarantined themselves from a flu outbreak and one by one they get sick, only to find out that they felt sick because of withdrawal.
@@noelledesma100 its like drinking 3 beers at meal time. While alcohol is still alcohol, it will affect you depending on how fast and how you drink it. Over a meal time that takes anywhere between 30 to 60 minutes, a litter is essentially nothing for most people with mild alcohol consumption habits. Not promoting binge drinking here.
Abuelita, la bebida que hacia hace muchos años para vender por litro ahora se esta haciendo mas famoso. En donde quiera que este, le mando un beso al cielo ❤ My grandma used to take me to “raspar el maguey” (collect Aguamiel) when I was little, we used to spend hours collecting it and placing it on a bucket to let it ferment. Instead of a bottle she used an “acocote”. The bubbling sound still gets me. She was an Otomi from El valle del Mezquital. Passed away last year unfortunately, but left me such beautiful memories. Hasta el cielo Lolita 💙❤️
Mexicans are some of the most beautiful, friendly and inviting humans on earth. My neighbour noticed I was getting skinny so she kept bringing me food. I would love to spend some time with this man ... He is a happy man and takes so much pride in the craft of his art.
I had the opportunity to work with aguamiel and pulque for a short period of time, it's an incredible prehispanic fermented product, but it doesn't have a good stability because it has a lot of bacteria (good ones) and yeast that keeps on the fermentation process, if this process goes for too long it changes the flavor of the product also it is very difficult because can get contaminated with other kinds of bacteria, basically it's an art to make good pulque and doesn't last very long. Though I'm glad new generations are keeping it alive. Saludos desde Mexico ❤
So proud of my beautiful and tasteful country. Pulque is an excellent drink to keep you healthy because of its natural probiotics, and it contains enough calories to give you energy for a hard-days' journey. Everything about our past is mixed with art. Oh, and the pulque mixed with other flavor is called "curado".
I lived in Mexico as a toddler up to being 5, and I remember my grandpa sending me to collect aguamiel to make pulque. This is one of the very few memories I have of my life there and it's so sweet seeing pulque getting its moment.
Pulque is indeed a divine drink, difficult at first to acquire a taste, particularly the extra matured variety. However once it entices you with its zesty fermented fruity flavour, you will hunt for pulque wherever you go in Mexico.
@@abwilcox your statement saying it is an acquired taste makes me think it may not be so great... You know like chewing tobacco, smoking or Vegemite 😦😅😉
@@RRr-yl8zryou are correct. Think of the alcohol inmates make in the jail in the US. THAT is the taste mas o menos. It's definitely m3ant to be consumed as soon as it's made.
@@talesfromtheleashexpatdogl1426 yes I get that Vibe / impression of kombucha which I do not like. Kombucha with alcohol 😅 But I am going to still try to try it fresh at least one time or one more time maybe the original and a flavored version. Someday, I don't know when I will be around fresh pulque again
Well natural yeasts may produce a different percent of different alcohol byproducts or other psychoactive alcohols are known to be produced by certain yeast
I'm from Hidalgo where Pulque was served to my grandma and grandpa as young as 10 years old, it was like their oj/coffee When I visited my home land I was shocked of all the different flavors they had for Pulque, thank you for sharing this beautiful old tradition from my beautiful state of Hidalgo
I was 12when i have my share of pulque at first it was gross but then it was smooth and fizzy suddenly i was so happy and full of energy i will never forget that heavenly day.
Remarkable how similar the treatment of the plant is to what is done with wine palms, though without the added danger of climbing to reach the plant crown. I would happily buy a bottle of pulque if I found it for sale.
It’s amazing to see Pulque making a comeback! This drink holds so much cultural history, and it’s inspiring to see people rediscover and celebrate it. Cheers to preserving traditions!
I've never been to Mexico, but one of the things that I've always been most curious about is pulque. I definitely will go to a pulqueria when I get there.
En una entrevista con Oso Trava Ma. Asuncion Aramburuzavala menciona sin tapujos que la mision de Cervecería modelo fue “destruir el pulque”. Pueden verlo en ese canal.
ELLOS SON ESPANOLES Y ES MUY CIERTO DESTRUYERON MEJICO Y NUNCA HUBIERAN INDEPENDENCIA. LOS MEXAS SIGUEN BAJO EL YUGO ESPANOL ENTRE OTROS LA BANCA Y OTRAS 10 MIL COMPANIAS SON ESPANOLES TELEVISA BIMBO ......
It's really hard to compare to anything.. however Koreans have a drink called Makoli.. which has that similar fermented and gassy sensation.. and it is also delicious.. God has blessed us all with creations such as this..
My dads from san matias Everytime i go pulque is a must! My grandmother would drink a cup everyday in the morning with breakfast! Considered a drink of the gods. All i know is from personal consumption it is a consistency to get use to but the effect are different then regular alcohol. It feels like a mild (very mild) psychoactive for both the body and mind Truly something to study Grateful to have it be part of my life and my grandmothers when she was around!
its not the same plant, different kinds of agave, tequila is just made from blue agave, mezcal have a lot of different vaities both wild and cultivated, pulque comes from just 3 varities of agave called magueyes pulqueros
Exactly! Came to say this as well… not all ‘agave’ plants are called maguey! ‘Agave’ is the scientific term for the whole genus (over 200 species!), but in Mexico, maguey specifically refers to certain agaves, especially those used to make pulque. Tequila? That’s blue agave (Agave tequilana), not usually called maguey. Pulque, on the other hand, comes from the much taller and bulkier maguey species like Agave salmiana. So, while all magueys are agaves, not all agaves are magueys-especially when it comes to what’s in your cup. Cheers to knowing the difference!
I doubt it. The fermentation time is too short for the barrel to release significant amount of flavors into the drink, and they are difficult to sanitize - undesired bacteria in fermentation can easily spoil the whole batch.
@@Kamamura2 all plastic produce microplastic that end in our food chain and food and water. Best material you can get for health and environment is actually titanium but it's quite expensive, I think glass and clay are two great options
@@primalstate Harmless microplastics are no different from ordinary dust - besides microplastics, humans have tiny grains of sand, various minerals and metals in their tissues too. What is important is chemical and biological activity of these articles. And why titanium? Iron has very low toxicity, and is and has been relatively abundant and cheap.
Soy del estado de Sonora y siempre encuentro Facisnante la rica cultura que existe para el centro y sur del Pais, entre mas exploras México te das cuenta que es un pais mas inmenso de lo que creemos.
This man is young. Before wooden barrels, pulque was fermented in a deer hide. Women were never allowed in the tinacal (vat house) because certain things about them were considered to contaminate the fermentation process. The "poo" that used to be used (and/or rumored to be) in certain varieties was a small bit of baby's excrement from a small baby that was breastfed only. In Prehispanic times, one variety had a stick in it that was said to make it more potent...unfortunately, we have never been able to identify which plant it was from. Even when I was young, kids were given pulque. Clean water was very hard to come by, and pulque didn't give you dissentary. Here in the Central Mexican countryside, we always drank it on the job for the same reason. 🤗🇲🇽
We have to feel proud of our Mexican culture, we descend from a very old culture that has been prosecuted and condemned. We have to go back to our roots and embrace it in all its splendor and strength. In our identity lays our strength, let’s stop imitating other ways! Viva Mexico cabrones! Great short by the way! Thank you.
Best thing about Pulque now is you can flavour it however you like, going from fruits to nuts or any other aromatic. So it definitely expands its culinary outreach.
Raw beer has also a very short shelflife. Only once it is cooled down to stop fermentation can it last months. Maybe Pulque could also be preserved by cooling it to 2-3°C
It doesn’t matter if you do that, the only thing that keeps pulque from not spoiling or thinning (to water consistency) is live fermentation. That is why canned pulque isn’t good.
I remember reading about pulque several years ago and was suprised since all I had heard about till then was tequila.. I hope they succeed even if just in Mexico!
the problem pulque has is that it is a live drink (like yougurt, it has living things in it that keep working until you drink them), some companies tried to can it but the pulque built pressure in the bottles and made them pop (case of Magueyin), or got stale and tasted godawful like sulphur. actually some of the first train lines in mexico were justified to be able to haul pulque from local haciendas to mexico city or other large populations.
Hallelujah!!!! The daily jesus devotional has been a huge part of my transformation, God is good 🙌🏻🙌🏻🙌🏻🙌🏻🙌🏻was owning a loan of $47,000 to the bank for my son's brain surgery (David), Now I'm no longer in debt after I invested $12,000 and got my payout of m $270,500 every months,God bless Ms Evelyn Vera🇺🇸..
Only God knows how much grateful i am. After so much struggles I now own a new house and my family is happy once again everything is finally falling into place!!
Same here waking up every 14th of each month to 210,000 dollars it’s a blessing to I and my family… I can now retire knowing that I have a steady income❤️Big gratitude to Ms Evelyn Vera
After I raised up to 325k trading with her I bought a new House and a car here in the states 🇺🇸🇺🇸 also paid for my son's surgery (Oscar). Glory to God.shalom.
When I use to live in Mexico I would buy this weekly at market. It was tradition to dispense out of 5 gallon gas jug. Traditionally mixed with orange soda if not bottled for carbon. Mugay means everything.. it fiber for clothes, the stalk for wood, they would even cook on top of paddles. Incredible plant
Pulque was my very first alcoholic drink when me and my family visited Mexico City when i was around 10 years old, i really liked it and when i came back to CDMX as an adult i went to a bar and tried it again, loved it.
I was just in mexico city. We went to visit the pyramids and stopped at a small store right outside. They lady there told us the story of the agave and how the Spaniards transformed pulque into tequila. Pulque is the official drink of the Mexican people not tequila.
Two completely different plants, two completely different regions where they are grown, two completely different tastes and consistencies. Pulque cannot be transformed into tequila. Not even if you are an alchemist....
@@phxbornandraised1817 bro living in Mexico 60+ years will tell you that tequila comes from "blue ageve tequilana webber", and pulque comes from "agave americana" a large agave plant known as Maguey. Mezcal comes from "agave espadin". Three different species of agave, three different drinks. Sorry to burst your bubble about google...
My grandfather in Mexico would make his own Pulque from his farm. I remember the smell and giant blue vats he'd have in a room fermenting the Pulque. I never liked it, but thinking about it now, it's such an honored tradition. I don't think anyone else in my family is keeping this tradition. RIP Papa Plácido ❤
Im Mexican, I doubt Pulque becomes as big as Mezcal or Tequila, I understand we are prone to dig and find the next "big thing" but Pulque is viscose and hard to swallow, you should dig somwhere else
They keep showing Pulqueria Insurgentes! That place is amazing. Anybody visiting Mexico City should go there. It is a labyrinth with a rooftop bar and delicious Pulque flavors
I remember drinking this as a kid, when I went back to mexico as a teen, I started seeing flavored pulque and now as an adult I see and tasted some amazing pulque.
Never heard of it, but I hope one day to try it. Europeans did a very good job of supplanting the cultures and traditions of others around the world, especially when it comes to diet. I hope we see a resurgence in these regional, historical, uniquenesses.
“A peasant drink”, Sir, it’s a fermented drink which is good for gut bacteria and is an ancient drink- it’s a not peasant drink, it’s one of the best kind of alcohol beverages out there with deep historical roots!
Between Tequila, Mezcal and Pulque, I can tell you, Pulque is not for everyone. Not many people like it, but I prefer it. You can mix it with many fruits and gets different flavors. It is hard to get really drunk, unless you can drink a lot. Its alcohol levels are closer to beer than the others, and since it has a more natural process, it is better for your stomach. But not many people like it.
They doubt it will become popular but foreigners from all over the world (mostly Brits and Canucks) get hooked on it, even the “pulque curado” version which adds other fruity flavors like peach, strawberry and horchata. I can tell you when I grew up and lived in Mexico City and went to the famous ‘Pulqueria de Insurgentes’ shown I drank like 7 liters (approx 2 gallons). Next day I had little to no hangover because it hydrated me and gave me most of my nutritional value. I just hope I don’t get hooked on it again 🥴 Saludos a toda mi gente les mando abrazos y cariño.
Hola desde Ca. CORRIGIENDO, al principio de la elaboracion del pulque se hacia en TINAS hechas de piel de vaca con base de madera, por eso se le llamaba TINACAL. Y PULQUERIA porque expendian PULQUE. Ademas se tomaba en JICARAS. I love pulque.
Grew up with my parents buying pulque every chance they could (I drank aguamiel it's alcohol free), because it was difficult to come by before, I'm so glad that it is now experiencing a renaissance, I love mexican beer now but I really put a happy face everytime I see pulque on a menu.
:51 LA MEZCALERITA !! Ive sat in that very table on the left, at night if you didnt bring clothes for the cold they give you zarapes to cover yourself, its such a cozy terrace
Adding to what was said, as someone who just turned 30 living in Mexico, I think a lot of the movement to revitalize the pulque industry and going to bars and pulquerías to consume it, coming from the youth in Mexico, stems off of the youth having a sense of connection to their own history, identity as well as class and social awareness, as most people are turning to the left politically and tend to want to be distanced from the costumes and traditions that are often associated with the bourgeoisie, classist ideal and the separation or discrimination of the lower social and economic classes, it has a lot to do with the time we live in and the re-taking of the cultural and physical spaces often associated with marginalization, unsophisticated or sleezy people and activities in order for them not to be abandoned, relegated to the historical memory and left to rot, not to loose these social spaces as traditions and part of our culture and history. To instead re-endow them with a positive significance and perception and to re-envigorate the activity around them, to give a new life to them.
man I hope they can figure out a way to prolong its shelf life so it can really go global. I'd love a taste of some pulque but I"m half-way around the world XD
I live in one of the few pulque-producing regions in Mexico and have the fortune of having it fresh near home. Pulque, a fermented drink that in the times of the Aztec empire only the elders, the priests, and the nobles were allowed to drink, will never rival distillates like mezcal or tequila for one very important reason, its fermentation point is so high it makes it impossible to actually bottle. If you leave a closed bottle containing pulque just for a couple of hours, it will literally explode, believe me, it has happened to me. You have to refrigerate it immediately or leave it in open vessels, but it will continue its fermentation process. There is an upsurge of fancy pulquerías for hipsters, but traditional pulquerías have always existed, and both the former and the latter are always located in pulque-producing regions as pulque is extremely hard to transport. That is, you won't find a pulquería in let's say, the Mexican Caribbean, because the Yucatan Peninsula is not an area where agave grows. The only way to actually bottle and distribute pulque would be to find a way to cut the fermentation process, and I would like to see how they can do that. My father was involved in a project to bottle pulque and despite they tried for years, they simply could not find the way.
I live next to a pulquería, or pulque tavern, in south Mexico City. It's the Paloma Azul, one of the oldest in the city, dating back to before the Mexican Revolution in 1910. It survived the 20th century and now it's quite popular again. It's honeslty one of the things that make me proud of my neighborhood.
After I learned about Pulque’s history I had a chance to taste it at a Guelaguetza festival in Los Angeles, then again in Mexico City. I’d drink it every week if I had the chance.
![[DRAGON BALL LEGENDS REVEALS ＆ STUFF] LEGENDS FESTIVAL 2024 Special Edition Part 1](http://i.ytimg.com/vi/mV5bGIswTtQ/mqdefault.jpg)
I just want to say how beautiful the Mexican countryside looks, and Pablo's ranch looks like heaven.
@@jlucas136 it takes work to make it be the plants you want it to be and not an overgrown or dying weed pit, 🙂
@@RRr-yl8zr of course it does what's your point???
@@jlucas136 just saying it takes work and effort to make that pretty farm . It's not just "100% natural." 🙂
Wow, sounds like Pablo’s ranch is so beautiful even the cows must be thinking they’re on vacation! I bet they moo with a Spanish accent now.
Sadly much of our countryside is being destroyed for avocado and agave plantations, cattle and housing speculation
As stated in the video, pulque hits that perfect fermentation point and is best consumed right then and there as a living food. In this globalized world I appreciate that not all things can be commercialized and sold abroad, we got to keep these unique practices alive!
There are quite a few regional fermented drinks (Kombucha, Makoli, Kvass etc.) that has been commercialized.
Obviously it won't have live probiotics and won't be as good but you can preserve the taste as long as there is demand.
@@e.v.g.e.n.y pulque produces some gas while fermenting, in a bottled tryout, the bottles poped open because of that, another example (one I tried) the trouble was it got stale really quick, so it tasted godawful, then, you can't filter the yeast, because the stuff is too thick to do so, yet, one can still hope someone finds the way to bottle pulque, he will surely win Nobel prize, and buy CocaCola from the profits... lol
Good point, diff places should have unique character.
Can we also bring back the *thigh gap,* been missing that this century. ;-)
@partciudgam8478 I saw pulque in cans when I was in usa in mexican stores but I think it was for cooking, never tried to bought it since I know the flavor since childhood
@@partciudgam8478 all fermentation creates gas, thats not unique to pulque. other fermented products found a way so im sure it exists for pulque as well
"I was drinking pulque since I was 2 instead of milk they give us pulque"
May man Pablo is hardcore af LOL
He also mentioned only having a liter would give you energy. Just 1 liter of 4%…lol
I heard that, and it made me think of that one episode of It's Always Sunny in Philadelphia where the gang quarantined themselves from a flu outbreak and one by one they get sick, only to find out that they felt sick because of withdrawal.
Not pulque but Aguamiel, Milk was expenssive or unavailable.
Yes, my mom is from a Town near to Pablo's one and she share the same experience With the pulque
@@noelledesma100 its like drinking 3 beers at meal time. While alcohol is still alcohol, it will affect you depending on how fast and how you drink it. Over a meal time that takes anywhere between 30 to 60 minutes, a litter is essentially nothing for most people with mild alcohol consumption habits.
Not promoting binge drinking here.
Abuelita, la bebida que hacia hace muchos años para vender por litro ahora se esta haciendo mas famoso. En donde quiera que este, le mando un beso al cielo ❤
My grandma used to take me to “raspar el maguey” (collect Aguamiel) when I was little, we used to spend hours collecting it and placing it on a bucket to let it ferment. Instead of a bottle she used an “acocote”. The bubbling sound still gets me. She was an Otomi from El valle del Mezquital. Passed away last year unfortunately, but left me such beautiful memories. Hasta el cielo Lolita 💙❤️
Very nice story! These are some really nice memories to cherish.
Mexicans are some of the most beautiful, friendly and inviting humans on earth. My neighbour noticed I was getting skinny so she kept bringing me food. I would love to spend some time with this man ... He is a happy man and takes so much pride in the craft of his art.
Pretty sure your Mexican neighbor loves you
Based.
We are all the same, if you peel back the skin.
@@Newstalgic yes. screaming in agony.
Yeah to other non Méxicans
Finally pulque gets the recognition it deserves, underrated drink glad it’s making a comeback
you don't know what you're asking for.
This is a re-upload of a 5 year old video. It's nothing new.
Pulque is that cheap beverage you buy when you have no money for anything better 😂.
@@Piensamalyacertarasit’s coming back. Cope Mexican. Get outta my country! 🇺🇸🇺🇸
@@Piensamalyacertarasso was tequila till it became mainstream 😂😂
Well done Business Insider! A very accurate description of what pulque is all about. Felicidades y saludos desde México! 🇲🇽
Simp harder, bussy!
Ola! 👋🏻 🇪🇺
BInsider rocks
I had the opportunity to work with aguamiel and pulque for a short period of time, it's an incredible prehispanic fermented product, but it doesn't have a good stability because it has a lot of bacteria (good ones) and yeast that keeps on the fermentation process, if this process goes for too long it changes the flavor of the product also it is very difficult because can get contaminated with other kinds of bacteria, basically it's an art to make good pulque and doesn't last very long. Though I'm glad new generations are keeping it alive. Saludos desde Mexico ❤
That looks very similar to the way Kombucha is made.
gracias a todos Mexicanos para las cosas maravilliosas. Salud!
So proud of my beautiful and tasteful country. Pulque is an excellent drink to keep you healthy because of its natural probiotics, and it contains enough calories to give you energy for a hard-days' journey. Everything about our past is mixed with art. Oh, and the pulque mixed with other flavor is called "curado".
the best thing about pulque is that it gives a "happy drunk" effect. it just relaxes you and makes you feel drunk but happy. must try it.
Mix it with Tequila to balance out the moods, lol.
I’m Mexican and I haven’t tried pulque 😥
@@Genesis95- try it, you will not regret it. (if possible try the one produced in the Hidalgo region)
Everything from Agave does that, traditional tequila and mezcal also give you the happy drunk
Alcohol is alcohol
I lived in Mexico as a toddler up to being 5, and I remember my grandpa sending me to collect aguamiel to make pulque. This is one of the very few memories I have of my life there and it's so sweet seeing pulque getting its moment.
Pulque is indeed a divine drink, difficult at first to acquire a taste, particularly the extra matured variety. However once it entices you with its zesty fermented fruity flavour, you will hunt for pulque wherever you go in Mexico.
Sadly pulque does not travel.
It ferments.
So it must be consumed fresh.
That difficults its distribution.
@@unusuario5173 Yes, that what makes it so difficult to find and why various states have their own expressions.
@@abwilcox your statement saying it is an acquired taste makes me think it may not be so great... You know like chewing tobacco, smoking or Vegemite 😦😅😉
@@RRr-yl8zryou are correct. Think of the alcohol inmates make in the jail in the US. THAT is the taste mas o menos. It's definitely m3ant to be consumed as soon as it's made.
@@talesfromtheleashexpatdogl1426 yes I get that Vibe / impression of kombucha which I do not like. Kombucha with alcohol 😅
But I am going to still try to try it fresh at least one time or one more time maybe the original and a flavored version. Someday, I don't know when I will be around fresh pulque again
One of the oldest traditions when it comes to pulque is mix it with fruit juices and let it macerate it’s called a curado and it’s delicious.
This can be done with any alcohol. The equivalent with wine is sangria
Macerate?
Thank you for spreading our culture❤
The type of "drunk" you get when drinking pulque is quite different than any other liquor.
Well natural yeasts may produce a different percent of different alcohol byproducts or other psychoactive alcohols are known to be produced by certain yeast
El pulque no es un "licor" es un alimento
@@Romeoemobueno no es liquor, es una bebida alcohólica. Entonces la cerveza también es alimento?
I'm from Hidalgo where Pulque was served to my grandma and grandpa as young as 10 years old, it was like their oj/coffee
When I visited my home land I was shocked of all the different flavors they had for Pulque, thank you for sharing this beautiful old tradition from my beautiful state of Hidalgo
What part paisano? I’m from Tepeji Del Rio
Pulque is also used to pickle jalapeños, instead of viniger.
Nunca habia oido eso, como puedo buscar recetas?
Esa si no me la sabía ¿en que estado se preparan así?
@@IvanCalderon En Queretaro. No se si en otros estados lo hacen también.
Had pulque for the 1st time 5 years ago and I loved it from the start. Cant wait to go back
Out of all the RUclips channels, Business Insider is my absolute favorite. Thank you for this Pulque video!
I was 12when i have my share of pulque at first it was gross but then it was smooth and fizzy suddenly i was so happy and full of energy i will never forget that heavenly day.
Remarkable how similar the treatment of the plant is to what is done with wine palms, though without the added danger of climbing to reach the plant crown. I would happily buy a bottle of pulque if I found it for sale.
I'm definitely going to try pulque on my next trip to Mexico.
Inicia con un curado de mango, cono o fresA, solo es fuerte al inicio
I remember learning about pulque from my Mexican history class which was about the Aztecs and Olmecs. I was raised in California.
It’s amazing to see Pulque making a comeback! This drink holds so much cultural history, and it’s inspiring to see people rediscover and celebrate it. Cheers to preserving traditions!
I've never been to Mexico, but one of the things that I've always been most curious about is pulque. I definitely will go to a pulqueria when I get there.
Such an informative and beautiful documentary. Thank you Business Insider.
En una entrevista con Oso Trava Ma. Asuncion Aramburuzavala menciona sin tapujos que la mision de Cervecería modelo fue “destruir el pulque”. Pueden verlo en ese canal.
ELLOS SON ESPANOLES Y ES MUY CIERTO DESTRUYERON MEJICO Y NUNCA HUBIERAN INDEPENDENCIA. LOS MEXAS SIGUEN BAJO EL YUGO ESPANOL ENTRE OTROS LA BANCA Y OTRAS 10 MIL COMPANIAS SON ESPANOLES TELEVISA BIMBO ......
You can say it's like a Kambucha if you need something to compare it to. But please call it Pulque.
It's really hard to compare to anything.. however Koreans have a drink called Makoli.. which has that similar fermented and gassy sensation.. and it is also delicious.. God has blessed us all with creations such as this..
@@adrianprieto6111 Interesting love learning new foods will def try it out
Thank you for making the vid. Learned something new! Now have to find it
My dads from san matias
Everytime i go pulque is a must!
My grandmother would drink a cup everyday in the morning with breakfast! Considered a drink of the gods.
All i know is from personal consumption it is a consistency to get use to but the effect are different then regular alcohol. It feels like a mild (very mild) psychoactive for both the body and mind
Truly something to study
Grateful to have it be part of my life and my grandmothers when she was around!
its not the same plant, different kinds of agave, tequila is just made from blue agave, mezcal have a lot of different vaities both wild and cultivated, pulque comes from just 3 varities of agave called magueyes pulqueros
Exactly! Came to say this as well… not all ‘agave’ plants are called maguey! ‘Agave’ is the scientific term for the whole genus (over 200 species!), but in Mexico, maguey specifically refers to certain agaves, especially those used to make pulque. Tequila? That’s blue agave (Agave tequilana), not usually called maguey. Pulque, on the other hand, comes from the much taller and bulkier maguey species like Agave salmiana. So, while all magueys are agaves, not all agaves are magueys-especially when it comes to what’s in your cup. Cheers to knowing the difference!
@@CarlosGonzalez-lw7cu well i am mexican and i live in one of the states with tlachiquero traditions
Pulque is good with barbacoa.. beautiful breakfast
Tu si sabes lo que es comer por el valle del mezquitas.
He is a happy man and takes so much pride in the craft of his art.
I'm willing to bet that Pulque fermented in wooden barrels tastes *very* different (and better) from the kind fermented in plastic barrels.
I doubt it. The fermentation time is too short for the barrel to release significant amount of flavors into the drink, and they are difficult to sanitize - undesired bacteria in fermentation can easily spoil the whole batch.
Plastic is toxic @@Kamamura2
@@primalstate Depends on what kind of plastic. Polyethylene is quite safe. Safer than mould-infested wood in any case.
@@Kamamura2 all plastic produce microplastic that end in our food chain and food and water. Best material you can get for health and environment is actually titanium but it's quite expensive, I think glass and clay are two great options
@@primalstate Harmless microplastics are no different from ordinary dust - besides microplastics, humans have tiny grains of sand, various minerals and metals in their tissues too. What is important is chemical and biological activity of these articles. And why titanium? Iron has very low toxicity, and is and has been relatively abundant and cheap.
Drinking at 2-3 and a liter at mealtime, seems like such a carefree way of life.
Pulque is freaking delicious , specially cold.
My grandfather used to get pulque from the agave in a small town from the state of Hidalgo Mx .. viejos recuerdos 😔
Soy del estado de Sonora y siempre encuentro Facisnante la rica cultura que existe para el centro y sur del Pais, entre mas exploras México te das cuenta que es un pais mas inmenso de lo que creemos.
This man is young. Before wooden barrels, pulque was fermented in a deer hide. Women were never allowed in the tinacal (vat house) because certain things about them were considered to contaminate the fermentation process. The "poo" that used to be used (and/or rumored to be) in certain varieties was a small bit of baby's excrement from a small baby that was breastfed only. In Prehispanic times, one variety had a stick in it that was said to make it more potent...unfortunately, we have never been able to identify which plant it was from. Even when I was young, kids were given pulque. Clean water was very hard to come by, and pulque didn't give you dissentary. Here in the Central Mexican countryside, we always drank it on the job for the same reason. 🤗🇲🇽
We have to feel proud of our Mexican culture, we descend from a very old culture that has been prosecuted and condemned. We have to go back to our roots and embrace it in all its splendor and strength. In our identity lays our strength, let’s stop imitating other ways! Viva Mexico cabrones!
Great short by the way! Thank you.
Hello from Baja California, México.
Learned so much! Tasted pulque recently in Mexico City and really enjoyed it.
Here in michoacan, we drink mezcal, victorias, pulque y más 😊
Si no te molesta, pudieras compartirnos que es una victoria? Nunca habia oido de eso y por eso (y mi curiosidad) te pido. Saludos de Oregon!
@Muzikrazy213 vicky
My friends outside of Teotehuacan have successfully distilled pulque and are in the process of marketing their shelf stable pulque.
Purrrrr I stayed up today on my business insider content.
Pulque is the best and probably the healthiest natural drink out there it's all natural I love it
My mom always talks about pulque. That was her drink.
Best thing about Pulque now is you can flavour it however you like, going from fruits to nuts or any other aromatic. So it definitely expands its culinary outreach.
9:35 hit me with that Yolo! Level 4 for me.
I love Mexico, The People, The Food, The Landscape. A wonderful place to visit.
Raw beer has also a very short shelflife. Only once it is cooled down to stop fermentation can it last months.
Maybe Pulque could also be preserved by cooling it to 2-3°C
It doesn’t matter if you do that, the only thing that keeps pulque from not spoiling or thinning (to water consistency) is live fermentation. That is why canned pulque isn’t good.
MEXICO UNA POTENCIA CULTURAL Y GASTRONOMIA, SALUDOS DESDE PHILADELPHIA USA
PULQUE !
back in my own Town Puebla we, called
" la bebida Delos dioses" ...
I remember reading about pulque several years ago and was suprised since all I had heard about till then was tequila.. I hope they succeed even if just in Mexico!
the problem pulque has is that it is a live drink (like yougurt, it has living things in it that keep working until you drink them), some companies tried to can it but the pulque built pressure in the bottles and made them pop (case of Magueyin), or got stale and tasted godawful like sulphur.
actually some of the first train lines in mexico were justified to be able to haul pulque from local haciendas to mexico city or other large populations.
Yup! 👍🏻
I love @Business Insider for this series. I learn so much about world foods
Hallelujah!!!! The daily jesus devotional has been a huge part of my transformation, God is good 🙌🏻🙌🏻🙌🏻🙌🏻🙌🏻was owning a loan of $47,000 to the bank for my son's brain surgery (David), Now I'm no longer in debt after I invested $12,000 and got my payout of m $270,500 every months,God bless Ms Evelyn Vera🇺🇸..
Only God knows how much grateful i am. After so much struggles I now own a new house and my family is happy once again everything is finally falling into place!!
Same here
waking up every 14th of each
month to 210,000 dollars it’s a blessing to I and my family… I can now retire knowing that I have a steady income❤️Big gratitude to Ms Evelyn Vera
Absolutely! I've heard stories of people who started with little to no knowledge but made it out victoriously thanks to Ms. Evelyn Vera.
I do know Ms. Evelyn Vera, I also have even become successful....
After I raised up to 325k trading with her I bought a new House and a car here in the states 🇺🇸🇺🇸 also paid for my son's surgery (Oscar). Glory to God.shalom.
When I use to live in Mexico I would buy this weekly at market. It was tradition to dispense out of 5 gallon gas jug. Traditionally mixed with orange soda if not bottled for carbon. Mugay means everything.. it fiber for clothes, the stalk for wood, they would even cook on top of paddles. Incredible plant
I’m Korean and this sounds like the famous rice wine we drink called MaetGulLi
I had pulque when i was in mexico from work. Really great stuff, would love to have more.
A liter at mealtime. 😅 The man has some tolerance, guess that makes sense if he's been drinking it since he was 2-3 yo.
Pulque was my very first alcoholic drink when me and my family visited Mexico City when i was around 10 years old, i really liked it and when i came back to CDMX as an adult i went to a bar and tried it again, loved it.
I was just in mexico city. We went to visit the pyramids and stopped at a small store right outside. They lady there told us the story of the agave and how the Spaniards transformed pulque into tequila. Pulque is the official drink of the Mexican people not tequila.
The Spaniards didn't created tequila. Tequila was created by Mexicans.
Two completely different plants, two completely different regions where they are grown, two completely different tastes and consistencies. Pulque cannot be transformed into tequila. Not even if you are an alchemist....
@carloszenteno bro a simple Google will tell you. Pulque is made from agave sap and tequila is made from the heart of the agave plant
@@phxbornandraised1817 bro living in Mexico 60+ years will tell you that tequila comes from "blue ageve tequilana webber", and pulque comes from "agave americana" a large agave plant known as Maguey. Mezcal comes from "agave espadin". Three different species of agave, three different drinks. Sorry to burst your bubble about google...
My grandfather in Mexico would make his own Pulque from his farm. I remember the smell and giant blue vats he'd have in a room fermenting the Pulque. I never liked it, but thinking about it now, it's such an honored tradition. I don't think anyone else in my family is keeping this tradition. RIP Papa Plácido ❤
Im Mexican, I doubt Pulque becomes as big as Mezcal or Tequila, I understand we are prone to dig and find the next "big thing" but Pulque is viscose and hard to swallow, you should dig somwhere else
Only bad pulque are that way, good pulque are like yoghurt.
Got to love beautiful stories like this👏👏👏🎉🎉🏆🏆❤️
Oooooo pulque looks yummy
They keep showing Pulqueria Insurgentes! That place is amazing. Anybody visiting Mexico City should go there. It is a labyrinth with a rooftop bar and delicious Pulque flavors
Watch all the celebrities jump on the train and release their own label 😏
for real
I remember drinking this as a kid, when I went back to mexico as a teen, I started seeing flavored pulque and now as an adult I see and tasted some amazing pulque.
Never heard of it, but I hope one day to try it.
Europeans did a very good job of supplanting the cultures and traditions of others around the world, especially when it comes to diet. I hope we see a resurgence in these regional, historical, uniquenesses.
Huh???
Europeans had nothing to do with pulque
Love his words at the end, everything beautiful takes hard work.
“A peasant drink”, Sir, it’s a fermented drink which is good for gut bacteria and is an ancient drink- it’s a not peasant drink, it’s one of the best kind of alcohol beverages out there with deep historical roots!
One of the many stories and beautiful history of Mexico.
“Young mexicans” yeah all the liberal art majors from DF who tryna “rediscover” their ancestral roots or sum other bs 😂 no mms
Between Tequila, Mezcal and Pulque, I can tell you, Pulque is not for everyone. Not many people like it, but I prefer it. You can mix it with many fruits and gets different flavors. It is hard to get really drunk, unless you can drink a lot. Its alcohol levels are closer to beer than the others, and since it has a more natural process, it is better for your stomach. But not many people like it.
I was 5 years old the first time I got drunk with pulque in rural México. It’s actually really good sweet water before fermentation
This sort of stuff is so amazing to watch high
Thank you so much! Terrific!
My city 🇲🇽 just had a pulque festival a couple of weeks ago and then this is in my feed. I’m taking it as a sign I should drink more pulque 🍻
Amazing! Would love to see a great video like this about Viche and the Colombian drinks people don’t know about
Legends at our craft! One of the Many gifts we’ve given the world
Marvelous piece put together here.
They doubt it will become popular but foreigners from all over the world (mostly Brits and Canucks) get hooked on it, even the “pulque curado” version which adds other fruity flavors like peach, strawberry and horchata.
I can tell you when I grew up and lived in Mexico City and went to the famous ‘Pulqueria de Insurgentes’ shown I drank like 7 liters (approx 2 gallons).
Next day I had little to no hangover because it hydrated me and gave me most of my nutritional value.
I just hope I don’t get hooked on it again 🥴
Saludos a toda mi gente les mando abrazos y cariño.
Nice material
. Thx
Hola desde Ca. CORRIGIENDO, al principio de la elaboracion del pulque se hacia en TINAS hechas de piel de vaca con base de madera, por eso se le llamaba TINACAL. Y PULQUERIA porque expendian PULQUE. Ademas se tomaba en JICARAS. I love pulque.
Thank you for enlighting us on such an ancient drink.
Grew up with my parents buying pulque every chance they could (I drank aguamiel it's alcohol free), because it was difficult to come by before, I'm so glad that it is now experiencing a renaissance, I love mexican beer now but I really put a happy face everytime I see pulque on a menu.
:51 LA MEZCALERITA !! Ive sat in that very table on the left, at night if you didnt bring clothes for the cold they give you zarapes to cover yourself, its such a cozy terrace
So a beer strength beverage from the Agave?
I want to try this.
Adding to what was said, as someone who just turned 30 living in Mexico, I think a lot of the movement to revitalize the pulque industry and going to bars and pulquerías to consume it, coming from the youth in Mexico, stems off of the youth having a sense of connection to their own history, identity as well as class and social awareness, as most people are turning to the left politically and tend to want to be distanced from the costumes and traditions that are often associated with the bourgeoisie, classist ideal and the separation or discrimination of the lower social and economic classes, it has a lot to do with the time we live in and the re-taking of the cultural and physical spaces often associated with marginalization, unsophisticated or sleezy people and activities in order for them not to be abandoned, relegated to the historical memory and left to rot, not to loose these social spaces as traditions and part of our culture and history. To instead re-endow them with a positive significance and perception and to re-envigorate the activity around them, to give a new life to them.
I’ve heard about pulque, it’s on my bucket list for sure
man I hope they can figure out a way to prolong its shelf life so it can really go global. I'd love a taste of some pulque but I"m half-way around the world XD
Hearing and watching a video about pulque is crazy I remember I used to drink it growing up, there’s people who make it and sell it here in LA
I live in one of the few pulque-producing regions in Mexico and have the fortune of having it fresh near home. Pulque, a fermented drink that in the times of the Aztec empire only the elders, the priests, and the nobles were allowed to drink, will never rival distillates like mezcal or tequila for one very important reason, its fermentation point is so high it makes it impossible to actually bottle. If you leave a closed bottle containing pulque just for a couple of hours, it will literally explode, believe me, it has happened to me. You have to refrigerate it immediately or leave it in open vessels, but it will continue its fermentation process. There is an upsurge of fancy pulquerías for hipsters, but traditional pulquerías have always existed, and both the former and the latter are always located in pulque-producing regions as pulque is extremely hard to transport. That is, you won't find a pulquería in let's say, the Mexican Caribbean, because the Yucatan Peninsula is not an area where agave grows. The only way to actually bottle and distribute pulque would be to find a way to cut the fermentation process, and I would like to see how they can do that. My father was involved in a project to bottle pulque and despite they tried for years, they simply could not find the way.
Its one of the drinks that you have to drink fresh period
I had no idea Agave grew so huge. Incredible.
I want to try pulque now
I live next to a pulquería, or pulque tavern, in south Mexico City. It's the Paloma Azul, one of the oldest in the city, dating back to before the Mexican Revolution in 1910. It survived the 20th century and now it's quite popular again. It's honeslty one of the things that make me proud of my neighborhood.
Beetles are a real problem for coffee, coconut tree as well. I didn’t know about the agave one.
After I learned about Pulque’s history I had a chance to taste it at a Guelaguetza festival in Los Angeles, then again in Mexico City.
I’d drink it every week if I had the chance.