Allos Organic Agave Syrup
Aloe vera and agave look so similar that they are often confused with one another. Despite the external similarities they are two completely different plants. While aloe vera, which originates from the Orient, is a grass tree plant, agave, which is native to North and Central America, belongs to the asparagus family. Since agaves only bloom once and the formation of the inflorescence can take several decades, they are also called "century plants". The agave does not only live much longer than the aloe vera, it is usually also much larger. However, its leaves do not contain a pleasant gel, but only fibers. Of the approximately 270 agave species, 159 are native to Mexico. The Mexicans also owe the agave a drink of divine origin.
According to an old Aztec legend, the beautiful earth goddess Mayahuel was once seduced by Quetzalcoatl, the god of wind. To hide her from the other gods, Quetzalcoatl transformed his beloved into an agave. She is said to have this shape until today. Every time a person chops off the central shoot of a ripe agave, a sweet juice pours out of it: "the tears of Mayahuel". The Aztecs fermented these divine tears into an alcoholic drink called "pulque". Only 500 years ago, however, it was only allowed to be drunk during religious ceremonies, or only from the age of 60. Today, the milky, cloudy "pulque" is a popular drink among many adult South Americans. Since "pulque" does not have a long shelf life, it is rarely exported and is usually drunk locally. Outside Mexico it is therefore not as well known as the high-proof agave spirits: mezcal and tequila.
To produce mezcal you need the heart of an agave just before it blooms for the first and last time. This demanding task is performed by the "jimador" in Mexico. After he has dug out the agave, he removes the pointed leaves. The remaining core piece looks like a pineapple and weighs between 40 and 80 kg. The heart of the agave is boiled for a long time, crushed and fermented by adding yeast. The fermented alcohol is then refined by double distillation. The mezcal can be refined again by storing it in wooden barrels. Mezcal can be made from 28 different types of agave. Tequila is also a form of mezcal, but it may only be made from the blue gave (Agave tequilana) and only in certain regions.
Since the middle of the 20th century agave brandies have been part of the equipment of every well-stocked bar in Europe as well. But for some years now another agave product has been very popular: agave syrup. Due to its excellent and at the same time unobtrusive sweetening properties, agave syrup is an optimal alternative to cane and beet sugar. By nature, it has a high proportion of fructose and is characterized by a high sweetening power. The Organic Agave Syrup of Allos is extracted from the blue agave (Agave tequilana). The golden yellow juice is easy to dose and very versatile. With its fine aromatic taste, Allos Organic Agave Syrup is very suitable for sweetening desserts, muesli, fruit preparations, beverages and fine baked goods.
