From ancient rituals to modern spirits: Mexico’s agave elixirs

Published August 3, 2023

Tequila, pulque and mezcal form the golden triptych of Mexican elixirs. What do these three drinks have in common? Agave.

The plant, also known as maguey, that gives origin to these spirits is processed through the ritual of collecting aguamiel, the agave sap. This practice has deep roots in pre-Hispanic times. Stone scrapers used for hollowing out the agave’s core have been found in several archaeological sites in Mesoamerica, some dating back to the year 200 B.C.E.

In addition to fermented drinks, ancient peoples discovered the medicinal properties of agave and its use as a sweetener, after boiling and thickening the liquid into syrup. Furthermore, agave fibers have long been used to produce clothing, footwear, building materials, and paper; and the plant also produces several pounds of edible flowers during its final season.

Sap straight out of the plant, before fermentation, was served as a kind of milk for babies, before cows arrived on the continent. The first cattle were brought to the Americas from the Canary Islands by Christopher Columbus, on his second voyage across the Atlantic in 1493. The agave sap is naturally sweet, and was mixed with corn masa to create a comforting and nourishing  porridge called atole.

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