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
Alcoholic drink benefits and risks of consuming alcohol in moderation." Alcoholic drinks are classified by the International Agency for Research on Cancer (IARC) as a Group 1 carcinogen (carcinogenic to humans). IARC classifies alcoholic drink consumption as a cause of female breast, colorectum, larynx, liver, esophagus, oral cavity, and pharynx cancers; and as a probable cause of pancreatic cancer. In the alcoholic drinks industry, congeners are substances produced during fermentation. These substances include small amounts of chemicals such as occasionally desired other alcohols, like propanol and 3-methyl-1-butanol, but also compounds that are never desired such as acetone, acetaldehyde and glycols. Congeners are