Agave americana flavored with the very pungent mezcal worm. "Mezcal" and "tequila", although also produced from agave plants, are different from "pulque" in their technique for extracting the sugars from the heart of the plant, and in that they are distilled spirits. In "mezcal" and "tequila" production, the sugars are extracted from the "piñas" (or hearts) by heating them in ovens, rather than by collecting "aguamiel" from the plant's cut stalk. Thus, if one were to distill "pulque", it would not be a form of "mezcal", but rather a different drink. Agave nectar is marketed as a natural form of sugar with
Agave nectar as its primary sugar, agave syrup (56% fructose) is similar in fructose content to high-fructose corn syrup (55% fructose content), the most common sweetener used in US manufactured beverages. In a tablespoon amount (about 25 ml or grams), agave syrup supplies 78 calories, an amount similar to the value per tablespoon for high-fructose corn syrup (70 calories). Agave nectar Agave nectar (more accurately, agave syrup) is a sweetener commercially produced from several species of agave, including "Agave tequilana" (blue agave) and "Agave salmiana". Agave syrup contains fructose as a carbohydrate providing sweetening properties. To produce agave syrup from the "Agave