The History of BESO

We created BESO de Agave in 2010 when we were travelling in the United Kingdom holding master classes for mixologist training them in Agave-spirts (Tequila and Mezcal). In every session the bartender would presented their versions of Tommie’s Margarita. The bartenders were using agave syrup that they bought in plastic, squeezable bottles from their local health-store or merchandise of organic products. Unfortunately the syrup they were using had a high viscosity making the handling difficult. It was complicated to dose due to its viscosity.The syrup flows quite slowly and to make it worse, when shaking it got clogged on the walls of the shaker therefore the bartenders had to dilute the syrup first with hot water which they would later stored in a bigger container in the fridge or speed rack, making it impractical to use.

Knowing how the product is made we thought that it was a little bit comical, “like crossing the river to fetch water at the other side”.

We started to research about this and found a professor in molecular biology, he had during his Phd registered a patent to produce concentrated agave with reversed osmosis and we immediately started to elaborate with different types of baking’s of agave and concentrations till we created the formula that would best fit our needs.

A few years later we registered the brand BESO, which means “kiss” in Spanish. Having in mind that all kisses should be sweet.

Today Beso sells almost all over Europe, primarily among top Mixologists, who use it since it leads the market , true to the origin of the agave without any additive.


Agave Tequila Weber Blue

The plant behind BESO, the real hero in this story is the same used to make tequila. Its name is Agave Tequilana Weber Blue (registered on 1902 in the French Publication “Bulletin du Muséum d’histoire naturelle”) was set by the Strasbourg born botanist Dr. Frédéric Albert Constantin Weber.

Agave is a remarkable plant able to withstand long periods without water and high temperatures. Day in and day out, the plant produces starch with the help of the sun and the rich minerals of the soil. On the eighth or ninth year, the plant is harvested by Jimadores that cut the leaves to reach the core/stam/heart of the agave called piña (Pineapple) because of its immediate similarity. This piña, that often weighs more than 40 kilos, is cut in half, transported on a donkey to the road where it´s put on the lorry of a truck and transported to either a distillery or to the BESO factory where the raw material is transform by first baking during 12 hours in a pressure cooker, then squeezed to extract the juices that finally are concentrated to BESO-perfection. No water, no artificial colorants or additives are used. BESO is therefore a pure and unique product.

BESO is a lovely gift

Giving a kiss (BESO = Kiss in Spanish) has always been a way to show affection. Sometimes the kiss has to be done from distance and sending a Sweet BESO in a gift package makes a perfect present. This is not our core business but given the current situation in the world, when most of people, responsibly, stays at home and cannot that easily show affection, we wanted to create a gift package where a lovely message written by hand would be added. We hope you like the idea and send a BESO to the one you love.

The Qualities

Slower blood sugar increase and fewer calories.

Beso de Agave has a low glycemic index (GI = 22) which means a substantially lower and slower increase of blood sugars in comparison with honey or sugar. The reason for this, is the agave fructose. It behaves simply different when entering your body, meaning that if you want to make your lemonade sweet but don’t want your kids to go high on sugar, then BESO is a great option. The agave fructose is also less aggressive to the teeth. BESO is a natural sweetener, not recommended to be digested alone but rather added to your favourite drinks and food to give them a tinge of agave and a delightful sweetness.

A deciliter of BESO contains approximately as much fructose as a dl sugar contains sucrose (87 gr fructose compared to 90 gr sucrose). BESO is approximately 33% sweeter than simple sugar which allows you to use a lower quantity to reach the same level of sweeteness. Use 60 – 80% of what you normally use sugar in your recipes and you’ll save calories!

Since our juice is liquid, when cooking or baking with BESO, you might want to consider that you are able to reduce the volume of other fluids with 15 to 30 ml (1 to 2 msk) of BESO you use. This is not applicable for butter or oil that might be part of the recipe.