The Agave, a plant that thrives on the hot and volcanic earth of Mexico, has been cultivated since the beginnings of the Aztec people.
Particularly a part of the spirituality and traditions of this American-Indian people, agave is used for many things (paper, fuel, cooking…) and is principally cultivated for its sap. From the latter, aguamiel, the golden, naturally sweet juice and primary ingredient in the production of agave syrup, mezcal and tequila, is extracted.
From the Succulent family, this plant growing up to 2 meters in height reaches maturity at between 8 and 10 years of age. Once the agave has been harvested, the heart of the plant, also called piña, is taken out; it’s from the latter, whose shape curiously recalls that of a pineapple, that the precious sap is extracted.
Then begins the process of filtering the juice : once recuperated, the liquid is heated (between 120° and 140°) for 36h to concentrate it but also to develop its natural sweetening power.