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Agave tequilana, commonly called blue Weber agave (agave azul) or tequila agave, is an agave plant that is an important economic product of Jalisco state of Mexico, due to its role as the base ingredient of tequila.
Agave (/ ə ˈ ɡ ɑː v i /; also UK: / ə ˈ ɡ eɪ v i /; [3] Anglo-Hispanic, also US: / ə ˈ ɡ ɑː v eɪ /) [4] is a genus of monocots native to the arid regions of the Americas.The genus is primarily known for its succulent and xerophytic species that typically form large rosettes of strong, fleshy leaves.
Agave syrup, also known as maguey syrup or agave nectar, is a sweetener commercially produced from several species of agave, including Agave tequilana (blue agave) and Agave salmiana. Blue-agave syrup contains 56% fructose as a sugar providing sweetening properties.
Agave takes little water but presents other challenges. The plant typically takes at least seven years to grow and is tough to harvest, and a mature plant can weigh hundreds of pounds. Once cut ...
Tequila-based margaritas and palomas have long been cocktail-menu staples, but their base ingredient — agave — is working its way into other cocktails for a modern twist on traditional drinks.
Blue agave fields near Tequila. Tequila (/ t ə ˈ k iː l ə /; Spanish: ⓘ) is a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila 65 km (40 mi) northwest of Guadalajara, and in the Jaliscan Highlands (Los Altos de Jalisco) of the central western Mexican state of Jalisco.
Agave Wine originates from Mexico. It is a fortified wine made from fermented blue agave , and fortified by being blended with blanco tequila . It is similar to tequila, in that it is harvested from the same plant.
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