Our Light Amber Agave Syrup comes from the nectar of the fully-grown Wild Salmiana plant grown in Mexico. Nectar collected from Agave Salmiana is produced differently than nectar collected from the Agave Tequilana Weber plant which produces Blue agave. As the Agave Salmiana plant grows, it develops a stalk in the middle which is called a quiote. Before the quiote fully grows, it is cut off creating a hole in the center of the plant which fills with a liquid called aguamiel. Aguamiel is the juice made by the agave plant to nourish the flowering part of the plant as it matures. It is made up of complex carbohydrates, fructan (inulin), vitamins, minerals and amino acids. It is not naturally sweet and needs to be further processed to become a sweet syrup. The further processing includes hydrolyzation which adds purified, natural, organically certified and non-GMO enzymes to the aguamiel to break down the complex carbohydrates into fructose. Fructose is the carbohydrate component of agave syrup that makes it sweet. After hydrolyzation, it is then filtered and vacuum evaporated at low temperatures using steam as the heating mechanism. The evaporation process concentrates the sugar in the aguamiel to create a viscous, sweet syrup.