Agave wine better than traditional tequila based margaritas. Weber blue agave plants, used for the creation of agave wine, take up to 10 years to mature before harvest. The process of making 100% de agave wine starts the same way as making tequila. Mature agave is harvested and cooked in large ovens to release sugars within the plant. The aguamiel or "honey water" is then extracted from the plant using crushing rollers called "molinas." The aguamiel is then fermented between 6-10% ABV. The next step is what differentiates agave wine from tequila; instead of taking and distilling the fermented aguamiel to make
Agave margaritae Agave margaritae Agave margaritae is a species of plant from the Agave genus. Its common name in English is "Magdalena Island Agave". The plant is endemic to Baja California Sur state in northwestern Mexico. It is only found on Magdelena Island (type locality) and Isla Santa Margarita in the Gulf of California. It is associated with "Echinocereus barthelowanus". "Agave margaritae" consists small rosettes, that are formed in sparse offshoorts. Its pointed leaves have oval to wide lancets and are thick, fleshy, variably arranged, bright-yellow/green colored, 10 to 25 cm long and 7 to 10 cm wide. The leaf edges are