It’s never easy describing that precise succulent, vegetal note in any way other than to call it what it is - agave. Yet here we probably ought to try a little hard considering just how focused and concentrated it was on that one particular note of aroma and flavour on the palate. Perhaps the best I could describe it is if you soaked agave in water and cooked it down, and thereafter removed the agave, and with the poached agave, it’s then made into a jam or a preserve - now the flavour here fall...
(Read More)It’s never easy describing that precise succulent, vegetal note in any way other than to call it what it is - agave. Yet here we probably ought to try a little hard considering just how focused and concentrated it was on that one particular note of a...
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