The taste of agave nectar is comparable, though not identical, to honey. Many people who do not like the taste of honey find agave a more palatable choice. It also has none of the bitter aftertaste associated with artificial sweeteners. Most brands offer two types: a light and a dark. The lighter syrups undergo less heating and a more thorough filtration to produce a more mildly flavored product that is neutral enough to be used in many culinary applications. The darker syrups are filtered less, and the solids left in the syrup make for a stronger nectar with a flavor sometimes compared to maple syrup.

Since the fragrance of tequila is easily lost either by overcooking or by being overpowered by spices, herbs, or garlic, you should add it last wherever possible, to retain as much of the fruity tequila essence as possible. Our experiments show that tequila should be added close to the end of the cooking, to remove some or most of the alcohol, but not entirely all of it.

While some cooks may balk at using an expensive premium tequila in cooking, certainly 100% agave brands should always be used. Not only do they offer better agave flavour, but they don’t contain the mixto additives (caramel, almond or wood essence) that might interact unfavourably with your dish