Pronunciation: [pˈʌlk] (IPA) 
Pulque is a traditional Mexican alcoholic beverage made from the fermented sap of the agave plant. The spelling of "pulque" is pronounced /pʊlˈkeɪ/ or "pul-kay" in IPA phonetic transcription. The word is spelled with a "q" and not a "c" because the sound is closer to a "k" than an "s." The "u" after the "p" is pronounced as a short "u" sound like in "pull," and the stress is on the second syllable, "ke."
Pulque is a traditional Mexican alcoholic beverage that is derived from the fermented sap of the agave plant. It has a long history in Mexican culture, dating back thousands of years. The agave plant, specifically the maguey variety, is the primary source for pulque production.
To make pulque, the sap, known as aguamiel, is extracted from the core of the agave plant. The sap is collected in large containers and allowed to ferment naturally. The fermentation process can take anywhere from a few days to a couple of weeks, depending on the desired taste and alcohol content. During fermentation, the sugar in the sap is converted into alcohol by yeast, resulting in a lightly carbonated, milky-colored drink.
Pulque has a distinctive flavor that is described as slightly sour and tangy. Its texture is thick and somewhat viscous, often compared to a runny yogurt or milkshake. The alcohol content of pulque is relatively low, typically around 4-6% ABV, making it milder compared to other alcoholic beverages.
Traditionally, pulque has been an important part of Mexican cultural and religious ceremonies. It has also been consumed as a daily beverage by various indigenous communities throughout history. In recent years, pulque has experienced a resurgence in popularity, attracting both locals and tourists as a unique and authentic Mexican drink.
A liquor prepared from the juice of the agave, a species of aloe, having slightly intoxicating qualitics, much used by the Mexicans.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
The word "pulque" has its roots in the Nahuatl language, which was spoken by the Aztecs and other indigenous peoples in Mesoamerica. In Nahuatl, the term for pulque is "pōllōquē" (pronounced poh-loh-ke), which means "fermented drink". This term eventually evolved into "pulque" in Spanish. The use of pulque dates back thousands of years in Mesoamerica and continues to be produced and consumed in some regions of Mexico today.
