The most important pulque producing region in the country is known as “Los Llanos de Apan”, in the Central Highlands of Mexico, made up of the states of Tlaxcala, Puebla, Hidalgo and the State of Mexico.
There are several varieties of pulquero maguey such as: Agave salmiana, Agave americana, Agave atrovirens and Agave mapizaga.
The maguey production cycle is between 90 and 180 days, with an approximate production of between 200 and 1,000 L.
An icon of Mexico
Pulque is a drink with a low alcohol content, considered one of the oldest and the one with the greatest tradition.
Unpackaged pulque has a half-life of 1 to 3 days.
Pulque Penca Larga has a bottle shelf life of 12 months.
The process begins with obtaining the mead that is extracted from magueys between 8 and 10 years of age. These magueys are “capados”, they are left to age for a period of 6 to 12 months, which increases the sugar content in the mead. After that period of aging, the center of the maguey is scraped where the mead accumulates, which after fermentation and combined with “seed mead” becomes pulque.
The success of industrialization and the prolongation of pulque’s shelf life lies in its pasteurization and the action of controlled unit operations.
Currently in Mexico there are several companies that produce processed pulque, such as: Penca Larga, Hacienda 1881, Pulcatzo, Flor Pura, La Fortuna, Don Justo, Los Llanos de Apan and Pul Moon.