The Aztecs, and the Toltecs before them, had the fermented juice of the maguey plant.
This method produces what is known as the "fermented cocoa."
I think so quite apart from the question about fermented liquor.
The original North American knew no fermented or spirituous drink.
The methglin is a fermented liquor, of some potency, made from honey.
Let it ferment in a temperate situation—when fermented, stop it up tight.
When fermented, bottle and cork it, and keep it in a cool place.
When fermented, keep it in a tight keg, or bottle and cork it up.
Turn it off carefully, when fermented, bottle it, and keep it in a cool place.
The aqueous solution so obtained is then fermented to alcohol.