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 shrevei slowly compared to larger agaves. Some of the indigenous peoples of the region consume the plant as a food source. The immature flowering stalks are sweet and juicy and easy to harvest. People either eat them raw or brew them into alcoholic beverages. The leaf bases are also edible, but require roasting to destroy unpleasant chemical compounds Agave shrevei Agave shrevei is a member of the family Asparagaceae, indigenous to the Sierra Madre Occidental in Mexico, along the boundary between the states of Chihuahua and Sonora. Two subspecies are currently recognized, although a third has been proposed ("A. shrevei" subsp.