In this episode, we talk with Raúl Guerrero about pulque, a maguey-based fermented drink that has its origins in pre-Hispanic times and has been consumed for more than 2,000 years.

Raúl is a cultural manager and promoter of pulque from the State of Hidalgo, passionate about research on this drink. Pulque comes from native Mexico, traversing many of the territory's historical periods, and in some ways, precedes mezcal as its older brother.

Learn more about this episode of The Nectar Corridor at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

In this episode of The Nectar Corridor, Niki talks to:

• Raúl Guerrero, promoter and cultural manager of the State of Hidalgo, you can find him at pulquería @elbesodemayahuel

Episode Highlights:

History of pulque

• What is pulque?

• How do you prepare it?

• Goddesses and Gods of pulque, maguey, and fermentation

• The pre-Hispanic era

• Pulque during the Spanish colonization

• Pulque during Porfiriato and the Mexican Revolution

• The cultural blackout. People forget pulque

• Pulque today

Agaves for pulque

• Pulquero maguey

• How to prepare agave for pulque

• Aspects of a good pulque: consistency, luminosity

Other related drinks

• Aguamiel

• Bingarrote

• Raicilla

• Bacanora

• Sotol

Listen: Apple | Spotify | Google | Stitcher