Agave wine better than traditional tequila based margaritas. Weber blue agave plants, used for the creation of agave wine, take up to 10 years to mature before harvest. The process of making 100% de agave wine starts the same way as making tequila. Mature agave is harvested and cooked in large ovens to release sugars within the plant. The aguamiel or "honey water" is then extracted from the plant using crushing rollers called "molinas." The aguamiel is then fermented between 6-10% ABV. The next step is what differentiates agave wine from tequila; instead of taking and distilling the fermented aguamiel to make
Pulque Pulque Pulque (occasionally referred to as agave wine) is an alcoholic beverage made from the fermented sap of the maguey (agave) plant. It is traditional to central Mexico, where it has been produced for millennia. It has the color of milk, somewhat viscous consistency and a sour yeast-like taste. The drink's history extends far back into the Mesoamerican period, when it was considered sacred, and its use was limited to certain classes of people. After the Spanish Conquest of Mexico, the drink became secular and its consumption rose. The consumption of pulque reached its peak in the late 19th century.