Agave syrup made of slow-cooked blue agave from Jalisco, Mexico. Traditionally made using a brick oven, and crushed with a tahona (stone wheel) and further sugar extraction via roller mill. Water is removed until the syrup reaches 72 brix, and it is then bottled. That's it! The result is a dark syrup that is caramelized due to the natural cooking process, which works well as a sweetener in cocktails.