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obsessed with age, it is worth remembering that Porfidio has clocked up ten years in the field even before it hits the barrel!
Other spirits are made from cereals, grapes, sugar cane, potatoes and fruits which can be harvested annually so the business risk exposure is just one year! However, unlike those crops, once it does mature, the Blue Agave can be harvested fresh throughout the year, not only in one month. Each plant’s pina, the core, weighs on average 50 kilos and would make five liters of 100% Blue Agave Spirit.
The real uniqueness of the agave (any type), however, lies in its particular intrinsic biological traits, rather than in the unusual growing conditions and inconvenient maturation cycle.
Compared to other sources of fermentable sugar, agave has a very low Glycemic Index (< 30) which measures the relative ranking of carbohydrate in foods according to how they affect bloodglucoselevels.Thissuggests agavejuiceismoresuitableforindividualssusceptibleto Diabetes II than juices and sweeteners derived from other common plants, as the agave juice releases its sweetness (mostly fructose) slowly and steadily into the blood without the sudden spikes of glucose levels common to other sources of food.
Another unique characteristic is that rather than being starch based, the agave, like artichoke and chicory, contains inulin which is a prebiotic fiber that boosts the immune system, increases calcium absorption and bone density. It also supports the growth of beneficial microbial flora in the digestive tract. Agave does not contain any starch of any kind, unlike corn or barley or potatoes which implies that the agave is appropriate for consumption by individuals with a gluten-free diet requirement.

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