Pulque, Agave Wine & Agua Miel: What’s the Difference?
When it comes to agave, most people think of tequila or mezcal. But long before those spirits were distilled, Indigenous communities in Mesoamerica were crafting sacred drinks from the agave plant — nourishing, fermented, and deeply rooted in ritual.
At Sagrado, we honour the full spectrum of agave’s gifts — not just the distilled, but the fermented and raw too. In this post, we’re exploring three ancient agave-based drinks that deserve the spotlight: pulque, agave wine, and agua miel.
🌿 What Is Agua Miel?
Agua miel (literally “honey water”) is the fresh, sweet sap extracted from the heart of a mature agave plant. It’s the starting point for both pulque and agave wine.
How It’s Made:
When an agave is ready to flower — usually after 7 to 15 years — farmers cut out the central flower stalk and collect the sap that pools inside. This nectar is collected daily for several weeks. It’s naturally sweet, non-alcoholic, and packed with prebiotics.
Taste & Use:
Think of it like a botanical energy drink: sweet, lightly earthy, and super hydrating. Traditionally, it’s consumed fresh — either straight or mixed with fruit for flavour. At Sagrado, we’re reimagining this ancient elixir into a functional, modern drink.
🍷 What Is Agave Wine?
Agave wine is essentially fermented agua miel — but with a twist. It can refer to a couple of things, depending on region and production methods.
Two Types:
Traditional Fermented Agave Wine: Simply fermented agua miel, low in alcohol (usually under 12%) and often compared to natural wines or meads.
Modern Agave Wine (especially in export markets): A fortified, wine-like product made by fermenting agave syrup and sometimes blending it with tequila. This version is more commercial and often used where spirits like tequila aren't legally allowed.
Taste & Use:
Fruity, light-bodied, and slightly tangy — traditional agave wine can be sipped like a low-ABV natural wine. It’s less funky than pulque and more refined, often served chilled.
🥛 What Is Pulque?
Pulque is the OG — a sacred, fermented beverage that’s been around for thousands of years, long before distillation reached the Americas.
How It’s Made:
Fresh agua miel is naturally fermented using wild yeasts and bacteria, usually in wooden barrels or clay pots. No added sugars, no pasteurization — just time and microbial magic.
Taste & Texture:
Pulque is slightly sour, earthy, and naturally effervescent. It has a viscous, creamy texture that might surprise first-timers, but its probiotic benefits and deep flavour make it a revered drink across Mexico.
Cultural Importance:
Pulque was considered the drink of the gods (literally: "elixir of Mayahuel," the agave goddess). It played a central role in rituals and ceremonies — and was restricted to priests, warriors, and the elderly in Aztec society.
✨ Key Differences at a Glance
DrinkAlcohol?TextureTasteMade FromAgua MielNoLight, waterySweet, earthyRaw agave sapAgave WineYes (low)Wine-likeFruity, tangyFermented agua mielPulqueYes (low)Creamy, viscousSour, funkyWild-fermented agua miel
Why This Matters to Us
At Sagrado, we believe agave is more than just a plant — it’s a symbol of resilience, nourishment, and sacred tradition. While the world celebrates tequila and mezcal, we’re bringing attention back to these ancestral drinks that shaped agave culture for millennia.
Whether you're sipping fresh agua miel, exploring the subtlety of agave wine, or embracing the bold spirit of pulque — you're tapping into a deep, living legacy.
Stay wild, stay sacred.
— The Sagrado Tribe 🌿
