Agavista > BESO Concentrado de Agave Organico

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Simple Tech Data
Taste and Usage
About the Brand
About the Production
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Color, aromas and taste.

Colour

Amber

Amber

Aromas

Nose: 20%; Mouth: 0%

Cooked Agave
Nose: 0%; Mouth: 70%

Agave nutrition
Nose: 0%; Mouth: 10%

Nuts
Nose: 0%; Mouth: 10%

Caramel
Nose: 0%; Mouth: 10%

Nugat
Nose: 0%; Mouth: 10%

Nugat

Taste

Intensity: 0.00%

Bitterness
Intensity: 0.00%

Sourness
Intensity: 0.00%

Umami
Intensity: 100.00%

Sweetness
Intensity: 0.00%

Saltiness

Food pairings

Coffee
Vanilla Icecream
Baked fruits
Chocolate desserts
Churros
Chocolate desserts
Churros

As maple syrup, somewhat thick but more fluid compared to other agave syrups on the market. Light amber with noticeable elements of caramel. Soft and pleasant mouth feels, with elements of French nougat and nuts. Delightful long sweet finish.

cocktail Our agave syrup is especially developed to be instantly used in hot and cold drinks. It is more fluid compared to the products you will find in the health food stores. It is also perfect for cooking and baking, making your food, desserts and pastries more delicious.

Cocktails and recipes

Tommy´s Margarita

Garnish the glass with lime wedge and salt rim. Add all ingredients i...

Chillin with BESO

Muddle cucumber and chilli in a shaker (Don’t take too much chilli) ...

BESO de flor de jamaica

Fill a shaker with ice, lime, beso and syrup then a splash with egg wh...

Cranberry BESO

In a regular drinking glass: mix cranberry juice, agave syrup and pres...

Brand and creators

Creators of the brand

Beso was created by a group of Agave lovers, living in Sweden. True fanatics of the amazing treats and gastronomic culture of México. The founder behind BESO is AliasSmith. For the past 15 years AliasSmith has imported Mexican products to Europe, where today distributes in more than 26 countries. BESO de Agave was born in 2010 when travelling in the United Kingdom holding master classes for mixologist and training them in Agave-spirts (Tequila and Mezcal). In every session the bartender would presented their versions of Tommie’s Margarita. The bartenders were using agave syrup that they bought in plastic, squeezable bottles from their local health-store or merchandise of organic products. Unfortunately the syrup they were using had a high viscosity making the handling difficult. It was complicated to dose due to its viscosity.The syrup flows quite slowly and to make it worse, when shaking it got clogged on the walls of the shaker therefore the bartenders had to dilute the syrup first with hot water which they would later stored in a bigger container in the fridge or speed rack, making it impractical to use. A few years later the brand BESO was registered, which means “kiss” in Spanish. Having in mind that all kisses should be sweet. Today Beso sells almost all over Europe, primarily among top Mixologists, who use it since it leads the market , true to the origin of the agave without any additives.

Production details

FIELD LOCATION

Jalisco
SINGLE ESTATE RAW MATERIAL
Cultivated

Wild

DISTILLERY LOCATION

JaliscoJalisco
NOM
THE BRAND OWNER OWNS/ CONTROLS THE DISTILLERY

Manufacturing and aging

Beso is produced by agave juice which is concentrated to a liquid and natural sweetener, often called agave syrup or agave nectar. We only use the most esteemed agave plant, Agave Tequilana Weber Blue that is organically grown in the Mexican state of Jalisco. The agave stems are crushed and agave juice

is made. The juice is filtered, then heated to hydrolyze polysaccharides into simple sugars. The main polysaccharide is called inulin or fructosan and comprises mostly fructose units. The filtered, hydrolyzed juice is concentrated to a syrupy liquid that is perfect for mixing hot and cold drinks. Our patented process gives higher fructose content and thus a lower GI.