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There are two main varieties of light agave syrup; Blue from the Tequilana Weber plant and raw from the Salmiana plant. These two agave syrups are similar in that it can be difficult to distinguish between taste, texture and color and that they come from the same plant family, Agavaceae. However, there are some important differences that distinguish the two.
Our Premium Light Blue Agave Syrup comes from the "origin certified" Blue agave plant, Tequilana Weber. Because the product comes from one region in Mexico, it is more consistent in taste, color and texture. The plant is a large, blue-gray succulent with spiky, fleshy leaves. Also known as Agave Tequilana Weber, blue agave is processed by removing the pina (the root or bulb of the plant). The pina is then cut into small pieces and water is run through which pulls the fiberous inulin out of the pieces. This process of hydrolisis is completed with only the use of heat and without the use of enzymes or other processing aids. This heating process allows for the starches in the inulin to be converted into sugars. More transparent in color than raw agave from the Salmiana plant, blue agave also has a higher fructose content which provides a lower glycemic index. About twice as sweet as sugar, it is most commonly known as the agave syrup used to make tequila, but it is also commonly used as an alternative natural sweetener for beverages, baked goods, sauces and cereals.