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AGAVEAccess Grid Augmented Virtual Environment (University of Illinois, Chicago)
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Coleccion de la Casa is a great example in the industry of how four of the primary sources of flavor-- agave, water, fermentation, and distillation, absent of maturation impacts the character of the final product creating a totally new flavor profile.
In a bowl over a pan of simmering water, whisk the egg yolks with the agave with an electric hand whisk until it forms a thick pale mixture that leaves a trail when you lift the beaters.
Last year's unprecedented success in London saw 1,000 agave enthusiasts descend upon the capital to discover the true Mexico.
Few better illustrate this point than Tierra Noble Tequila 100% de Agave, which is made at the highest distillery in the world, La Estacada.
These days you can't talk about tequila without mentioning its fast-rising agave brother mezcal.
Then, having done its work, this agave plant went into a rapid decline.
To make tequila, the agave stems (pinas) are cooked, mashed, fermented, and distilled.
Desert agave take decades to establish and a rosette must be >1,000 g in dry weight before flowering can occur (Tissue and Nobel, 1990).
Del Mar locals and visitors alike will be able to enjoy the flavors they love from El Agave Old Town and as well as swig more than 1,000 tequilas.
Low's findings, published in the Journal of Agricultural Food Chemistry, outline the adulteration of various commercial agave syrup samples.
In this review we will discuss aspects of the study of conservation genetics in Mexico, and as a model we will focus mainly in the population genetics and conservation of the plants of the Agave genus, a dominant and keystone component of the arid environments of Mexico and nearby countries.