Agave nectar is produced from the juice of the agave plant, the same juice which is fermented to make tequila. Agave juice is filtered and heated then concentrated into a liquid, with a viscosity similar to maple syrup. It is much sweeter than sugar but has a much lower glycemic index.
Agave nectar is high in fructose and low in glucose. Lighter grades have a mild, neutral flavor. The amber and dark grades offer the delicate flavor of agave with increasing intensity.
We at OLM do not recommend agave as an alternative sweetener. Too much fructose is no better for you then too much glucose. How much is too much? Not much at all. Excess fructose cannot be processed in the liver and gets converted into insulin resistant fatty triglycerides. And raw agave nectar is still heavily processed and not really “raw”.