Hey Quinto,
A curado is a pulque that's been "cured" (usually just by being combined in a blender) with some additional natural flavor, usually a fruit or a vegetable, but sometimes something like coffee or chocolate. (Some of them are made with milk, so any lactose intolerant folks have to be somewhat careful with curados.)
I didn't know which species of Agave produce aguamiel, so I did a quick Google search and found this book,
Biodiversity and Native America, which lists five species of agualmiel-producing Agaves: americana, hookeri, atrovirens, salmiana, and mapisaga (p. 62).
The producer in northern Puebla who showed me his production cycle uses an acocote (a long, hardened gourd with holes at each end) to siphon the aguamiel from the heart of the maguey, but I'm not sure whether this is a relatively recent technological invention or something much older.
Hope that helps!