Pulque

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pulque

[′pül‚kā]
(food engineering)
The sap of the agave plant after natural fermentation, it is distilled to make tequila.

Pulque

 

a popular drink in Mexico made from the sweet juice of various magueys (Agave salmiana, A. atrovirens, and other species). A flower shoot is cut before flowering, and the juice is taken from the cut. Between 4 and 7 liters are produced daily for three months. The juice ferments rapidly to form pulque, which has an alcoholic content of 4–8 percent. The Aztecs of antiquity used the drink in religious ceremonies.