There are many versions surrounding the origin of pulque; according to archaeological sources, the preparation of pulque dates back to the Late Preclassic period in central Mexico, thanks to findings of jars and pots believed to have transported aguamiel and fermented pulque. Stone tools, possibly used to scrape the maguey and extract the sap, have also been found. Additionally, murals and friezes depict pulque drinkers.
According to legend, the divine incarnation of the agave was Mayahuel. The wind god Ehécatl met Mayahuel in the sky and brought her to earth, both transforming into entwined branches. Mayahuel's grandmother, in her fervor, descended to the earth and ordered her to be killed; Quetzalcoatl shows mercy, planting the remains of Mayahuel, and through divine intervention, the maguey plant is born, giving a sacred liquid.
For the indigenous peoples, pulque was part of their religion; it cured many ailments and was considered an aphrodisiac. When part of a religious ritual, only priests and men over 50 years old could consume it, as well as those about to be sacrificed.
The maguey or agave, known as the “tree of wonders,” was very important among societies over thousands of years in Mesoamerica. The maguey is a tall plant with broad leaves and spines along the edges. Its fresh sap, aguamiel, is harvested to produce pulque when fermented.
The plant requires special care, and there are religious rituals to promote its growth, associated with its sacred nature since ancient times.
