A sweet sap extracted from certain agave plants, used as a sweetener or fermented into pulque; literally 'water-honey.'
From Spanish 'agua' (water) plus 'miel' (honey), a compound that precisely describes this syrupy liquid that resembles honey but comes from agave rather than bees.
The Aztecs fermented aguamiel into pulque thousands of years ago—it was their primary alcoholic beverage before Spanish conquistadors brought beer, showing how indigenous fermenting techniques were as sophisticated as European ones.
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