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(food engineering)
The sap of the agave plant after natural fermentation, it is distilled to make tequila.



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.

References in periodicals archive ?
Leemos ahi: (46) "cuix quemmanian oticchipini octli yhuan tequixquitl tlecuillan in icuac ycoyoca tletl inic itla ticmatiz inic amo chocaz / ?
38) Con respecto a la traduccion dei termino octli, Sahagun aclara lo siguiente: "Ofrezianle [al dios Opochtli] cosas de comer y vino: de los que ellos usavan; que se llama uctli: y por otro nombre se llama pulcre".
The latter three items may be for serving octli or cacao as part of a ritual, although Olko and Olivier have in personal communications respectively suggested for all four objects autosacrifical equipment or a flute and drum with two drum sticks as possible interpretations.
Ipan octli tehuan oquimpohuaya zazanilme itech animatzin ihuan occe espiritus, quemen, nahualli, tlahuilpuchin, ohuihqui otlahtohuaya chocani.
Occe tonal oquiatzi, ica octli ichan tepahtihqui Cayetano, achtocopa altepetontli oquipiaya tepahtihqui pero omic achtocopa xihuitl.
The Octli Cult in Late Pre-Hispanic Central Mexico", in "To Change Place: Aztec Ceremonial Landscapes", edited by David Carrasco, Niwot, Colorado, University Press of Colorado, p.
The Octli Cult in Late Pre-Hispanic Central Mexico", To Change Place: Aztec Ceremonial Landscapes, ed.
83) Mas tarde, "se regocijan, y comen y beben, el octli o nino de esta tierra", llamado "pillaoano" o "tlacozalanquilo", que quiere decir posicion o ponimiento de la criatura en la cuna".