Before there was mezcal, there was pulque: the undistilled, fermented sap of the uncooked agave. If you’ve never had it, you’ll want to go find it after listening to Chava and Lou talk with master pulquero Jose Luis Dominguez Gonzalez. Or, at least, you’ll be amused by how he dismisses Lou’s choice of the Arnold Palmer of pulques.

Pulque

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