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 angustifolia similar to "A. karatto". The "A. vivipara" of Miller (1768) and Smith et al. (2008) seem different, of a much smaller habit and narrower leaves, from the "A. vivipara" of Trelease (1913) and García-Mendoza and Fernando Chiang (2003), of a much larger habit. Agave angustifolia Agave angustifolia (Caribbean agave) is a plant which is native to Mexico and Central America. It is used to make mezcal and also as an ornamental plant, particularly the cultivar 'Marginata'. The "World Checklist of Selected Plant Families" regards "Agave angustifolia" as an illegitimate synonym for "Agave vivipara" L. Other sources maintain them as distinct