Agavero is a blend of 100% agave tequilas (both reposado and anejo) to which Damiana flower essence is added. (If that sounds familiar it’s because Damiana is also the namesake of the eponymous herbal Damiana liqueur, something I use liberally in many of the original recipes you’ll find on the site.) The result is a 64 proof liqueur (that’s 32% alcohol).
The other 68% of Agavero appears to be sugar. This stuff is seriously, syrupy sweet, even more so than Drambuie or any of the other super-sweet liquor-based liqueurs I’ve tried. I found drinking it straight to be nearly impossible, and I have a sweet tooth. That’s too bad, because there is some good tequila flavor here, and the Damiana component adds a nice complexity to the spirit.
Add a little water and it goes down easier, but the flavor is unfortunately muted. Agavero likely works best as a minor ingredient in exotic cocktail recipes, but I’m really intrigued by some of the company’s ideas of using Agavero as a food recipe. Agavero-infused tiramisu? Agavero-glazed ham? Now we’re cooking with gas.