Absurd Traditions of the Tequila Pulque Fermentation Process

Pulque emanates from the middle of the blue maguey, or blue agave, that when they are punctured at adulthood generates a fairly sweet liquid named aguamiel, or honey water. From the Codex Borbonicus from the 1530s, written by Aztec priests, you will find a pictograph of the goddess of maguey, Mayahuel, with a pot of the creamy liquid.

The maguey sap builds up at the center of the maguay, anticipating exposure. When completely ready for harvest, the compiled sap is put within fifty liter barrels and transferred from the cultivation area towards the fermentation vats. These vats, labeled as "tinas", are stationed in a special structure described as a "tinacal". This term originates from Nahuatl, "tina" and "calli" and signifies "House of Vats". When pulque haciendas achieved their top in the late 19th century, hacienda life concentrated close to these tinacals. It commonly was a rectangle shed of rock with a real wood roofing. The top areas of the walls opened up for atmosphere circulation and the facades were at times furnished with local designs or several other paintings related with the creating of pulque. One preferred pattern was a piece of art of the discovery of pulque by Xochitl, an Aztec god. Alternative popular paintings included the graphics of the hacienda's patron saint plus the Virgin of Guadalupe. Within the structure are the vats, that were cowhide stretched over timber frames lined up alongside the walls. In larger tinacals there were 3 or four series of vats. In these days, the tinas are put together of oak, plastic or fiberglass and accommodate approximately 1,a thousand liters each.

Following pouring the liquid within the fermentation vats, mature seed pulque (semilla or Xanaxtli) is added in to the normally materializing yeast to "jump start" the further advancement. When compared to beer, the fermenting providers found in the seed of pulque are bacterias of the varieties Zymomonas mobilis as opposed to yeast. Those responsible of the fermentation procedure protect their trade insider secrets, transferring them from father to son. Fermentation normally requires from seven to 14 days, and the process is an art. Many different things could certainly affect fermenting pulque most notably hot and cold temperature, moisture and the quality of the maguey.

The practice is sophisticated and delicate, and could go undesirable at any point. For this rationale, and conceivably as a consequence of its longstanding "sacred" persona, there are traditions and prohibitions. Spiritual music and praying will be offered, and females, youngsters and unknown people are not authorized within the tinacal. Various superstitions include those against consuming canned fish and donning head wear inside the tinacal. Fish is said to result in a awful flavor in the pulque, while hats is deemed bad luck. To stop the bad luck, the offender will have to fill the hat with pulque and enjoy it straight.

Earlier than the peak of fermentation, the pulque is rather quickly shipped to the market place in kegs. The fermentation operation is ongoing, so the pulque must be drank within a brief time framework or it could spoil.

Today pulque is generating a comeback, with completely new pulquerias showing up in Mexico and major American areas. Could pulque rise from the dead? Make a little space tequila, pulque is back in fashion.

Tequila, Pulque, Anejo Tequila