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(food engineering)
The sap of the agave plant after natural fermentation, it is distilled to make tequila.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.



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.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.