Homework / test English to Spanish Art/Literary Poetry & Literature guidebook

In Mexico the agave is called the maguey. There the sap is extracted from the heart of the maguey to give a fresh, nutritious drink called aguamiel, a brown nectar containing 70% fructose. Aguamiel’s fermented relative is pulque, similarly fizzy, milky and slimy. Known as agave beer, it’s been brewed in Mexico for over 2,000 years. These drinks are connoiseurs’ beverages, I thought, when I tried them a few years ago at a basic Mexican roadside bar called a pulqueria. When distilled, the equivalent liquid from a related species, Agave tequilana or blue agave, produces the celebrated tequila.

‘These drinks are connoiseurs’ beverages...’ is a polite way of saying that they are not to everyone’s taste.