Instead of sugar cane, why not harvest sugar from the same plant as tequila. What genius. And the flavour is... nice. A bit like maple syrup, but less sweet. Tequila? Unfortunately not even a hint.On Blue Agave Sweetener:
Agave nectar (also called agave syrup) is a sweetener commercially produced in Mexico and South Africa from several species of agave, including the Blue Agave (Agave tequilana)
Agave nectar is 1.4 to 1.6 times sweeter than sugar. Agave nectar is often substituted for sugar or honey in recipes and used as a Vegan alternative to honey in cooking. Also, because it dissolves quickly, it can be used as a sweetener for cold beverages such as iced tea.
Agave nectars are sold in light, amber, dark, and raw varieties. Light agave nectar has a mild, almost neutral flavor, and is therefore sometimes used in delicate-tasting dishes and beverages. Amber agave nectar has a medium-intensity caramel flavor, and is therefore used in dishes and drinks with stronger flavors. Dark agave nectar has stronger caramel notes, and imparts a distinct flavor to dishes, such as some desserts, poultry, meat, and seafood dishes. Both amber and dark agave nectar are sometimes used "straight out of the bottle" as a topping for pancakes, waffles and French toast.
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