Most of my recent trip to Mexico City was spent researching (i.e., drinking) pulque, an ancient alcoholic beverage made of fermented cactus sap. The resulting article was just published in The Daily.
Pulque is not a drink for the faint of heart. Once used by the Aztecs as a ceremonial beverage, it is made from the fermented sap of the maguey cactus and has a thick, silky texture reminiscent of an alcoholic lassi and a raw flavor that epitomizes the phrase “acquired taste.” Often blended with sugar and various kinds of fruits or vegetables to make flavored “curados,” pulque combines the probiotic kick of kombucha with an intoxicating effect that can feel mildly hallucinogenic. One friend described his first sip as “unsettling.” Another lost the feeling in his fingertips after downing a mug-full.
Read the full story here.