Ancestral Agave Syrup is made by slowly cooking down the pure aguamiel from Salmiana agaves in Hidalgo and Tlaxcala, two states that have been harvesting those plants for generations.

Ordinarily this pure nectar would be used to make pulque, a fermented agave beverage that goes back thousands of years. However the pulque business that these families have relied on for generations is facing challenges, and the farmers are being offered large sums from the beer companies to rip up their beloved agave and plant barley instead.

To try to help them preserve their cultural heritage, we’re working with these families to sell an alternative to the industrial agave syrup that makes its way to your local grocery store. While theirs comes from a monoculture the syrup made by these families instead promotes biodiversity, encourages traditional farming methods and, we think, tastes much better.