Anybody ever try making Tequila with agave nector? I've found sites that sell it, but it seems way to expensive unless you can be assured it will turn out good. ,Even then its too expensive,. About $58 / gal from one site.

I found it searching altavista. Used 'agave nector'. There are a few sites that sell it, but I didn't save the results of the search. Come to think of it, what I was looking at may not have been blue agave nector, but just agave nector. If I find any info, I'll post it.

blue agave nector along with the blue agave plants are controlled by the mexican gov. thats the reason tequila is sooo expensive. on the net type in agave nector & there are hundreds of site that sell agave.

Agave nector is the result of the pineapple of the agave plant ,the only part of the plant that's used, baked for 48 hours, then smashed, then strained. Ever can fruits or veggies? Amazing how concentrated the food becomes- it's the same process, sort of like how a small amount of liquid malt syrup takes the place of many pounds of grain in microbrewing beer- so, all you need is the 8oz. AND your regular amount of sugar for your 5 gallon mash.

Is there a difference in output quality or taste, between an all copper or all stainless reflux still? I've always heard copper was better.

It is an acquired taste, yes. But agave supposedly has a slight hallucinogen that makes the intoxication unique. To me, it does seem to be a different experience than drinking vodka exclusively.

Sounds like none of you have had a good sipping tequilla. Spend the bucks and try a good one, it might change your minds.

Agave is the succulent that Tequila is made from. Here in California, it is known as the Century plant. Mexicans raise the agave just as any other farmer raises his crops, but the harvest has to be a mature plant- about seven or eight years old. Agave farmers cut off the lower branches ,about 200 pounds worth, to get to the 'pineapple' of the plant. The Pineapple is then roasted for about 48 hours, then pulped and juiced. The juice is super sweet- sweeter than sugar so you use less, and that is why you can find it in health food stores as a sugar substitute. There is no difference between 100% Agave juice and 100% Agave juice- just make sure that there are no other ingredients listed on the bottle. Sometimes it is listed as 'agave syrup' instead. Also make sure that you use quality water- this is where the real difference lies with the various brands of tequila. Anyone who has ever been to Mexico can tell you why visitors are told 'Don't Drink The Water!'

Will the agave/sugar tequila be as good as the 100% blue agave tequilas? If not, I'd rather buy it.

Please tell me where agave juice is $40/gal.