Archaeological Evidence of the Cultural Importance of Agave spp. in Pre-Hispanic Colima, Mexico

Archaeological Evidence of the Cultural Importance of Agave spp . in Pre-Hispanic Colima, Mexico. Production of agave-based food and fermented alcoholic beverages was highly relevant culturally and socially in pre-European contact western Mesoamerica. It has been hypothesized that agave distillation in western Mexico began in Colima in the early Colonial Era through adaptation of introduced Filipino techniques. Archaeological evidence is presented confirming the cultural and social significance of agave in Colima before contact, one of the fundamental conditions supporting this hypothesis. An analysis of circular subterranean stone structures in residential and ceremonial contexts (Classic and Postclassic periods: 200-1500 common era [CE]), and a comparison with stone ovens currently used to cook agave for the creation of spirits, indicate these structures were probably used for preparing food, including agave. Analysis of funerary ceramic vessel offerings with agave images (Colima phase: 400-600 CE) are reported for the first time. Their characteristics, and those of the associated burials and tombs, suggest those buried were agave growers or alcoholic beverage producers who fulfilled relevant roles in the society. Most of the agave images probably represent Agave angustifolia Lem and its cultivation. During the Colonial Era, the cultural and social relevance of agaves almost disappeared in Colima, possibly due to drastic reductions in the native human population, changing land use practices, and prohibitions against the production and sale of native alcoholic beverages.