The amber and dark grades of the Agave syrup offer the delicate flavor of agave with increasing intensity. . . Heavier sauces such as bbq, spaghetti, stews and meat glaze may be enhanced by the darker grades of Agave which deliver the full, rich and complex flavors distinctive to Agave.
Interestingly, the production of agave nectar is very similar to how a bee creates honey. The bee adds enzymes to the complex sugars of nectar, which changes it into the simple sugars making honey. It is also through enzymatic action that the complex sugar found in agave juice is changed into a simple sugar sweetener- Agave Nectar.
The raw agave juice is regularly harvested from living plants by Indian peoples native to central Mexico. To do so, they must slice off the top of the plant and hollow out its core. Then the plant is capped with a stone. The pineapple shaped agave plant secretes its nectar into the center of the plant, rather than into flowers like most plants do. It collects in the hollow center for several days, after which the milky white "juice" is removed by ladle, one plant at a time. In a way it is similar to tapping a tree for maple syrup collection.