How is Agave Nectar Obtained?
Manufacture Process
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The Blue Weber Agave is organically grown
by local farmers in Mexico. No fertilizers of pesticides are used during its cultivation. This plant is native to this region. The Agave needs to be looked after for 5-8 years before it can be harvested. |
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When the Agave plant has matured, the
leaves are separated from the core or "piña".
Inside the core, a very sweet sap called "aguamiel" is
extracted. The Agave plants have to be harvested one by one. After filtering, the aguamiel is heated in large tanks at a temperature of maximum 46° C. This keeps all beneficial properties of the nectar intact. |
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A final mechanical filtration is done on a
filter of 0.5 absolute micras to remove any larger particles
from leaves and soil. Different degrees of filtration produce different colors of agave syrup, taking away some of the natural carotene pigmentation of the syrup. Light colored agave nectar has a more neutral flavor. Dark agave nectar has more fruity taste. The agave juice is poured into the vacuum evaporator at a maximum temperature of 38°. Finally, the nectar or syrup packed and ready for delivery to your table. |