This included some sold in polythene take-away bottles. In the circumstances of its storage and serving, the aguamiel cold not have been entirely free from fermentation. It tasted fruity and sherberty, developing lactic acid notes reminiscent of goat cheese, and had a rather musty finish. The pulque had the same characteristics in more intensity, with some natural carbonation and a more quenching tartness in the finish. It tasted pretty much as it sounds.
People come here shaking, and walk away calm.
It cures arthritis, and it's good for your eyesight. I had a customer who was 120 years old. He had a better step than some guys of 80. It's an aphrodisiac. From amid the dust and pick-up trucks on the road, a shining black limo pulled up at the pulque stall.