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About 18 million years ago, agave plants began to grow in what is now North America. They had a variety of uses for early Americans, from food and beverage to medicine. Nowadays, people have found another use for the plant: getting drunk on it. By fermenting its juice instead of burning off all the sugars via baking or cooking, people can turn a potentially dangerous plant into a delicious and highly intoxicating drink.
Agave potatorum is one such example of an alcoholic beverage made from a member of the agave family. Also known as mescal, many consider it an acquired taste due to its unique flavor that often contains notes of peas or almonds with subtle hints of citrus upon reaching room temperature after having been chilled in the fridge. Agave potatorum is made by harvesting at least 10 agave hearts from the agave plant, cooking them for four hours, chopping them up fine, adding water to make a slurry, allowing it all to ferment together in a barrel with other ingredients for no less than three months before distilling it twice.
The first Europeans known to have written about agave were Spanish friars who came into contact with the Aztecs of Mexico sometime around 1520 AD. These missionaries wrote that the natives would bake or boil leaves of what they called mecate (probably Agave americana) and eat them as food after removing the spines.
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