agave syrup

Composition

Agave nectar consists primarily of fructose and glucose. One source[6] gives 92% fructose and 8% glucose; another[7] gives 56% fructose and 20% glucose. These differences presumably reflect variation from one vendor of agave nectar to another. Agave nectar's glycemic index and glycemic load are comparable to fructose, which in turn has a much lower glycemic index and glycemic load[8] than table sugar (sucrose).[9]

However, the extremely high percentage of fructose can be deleterious and can trigger fructose malabsorption, metabolic syndrome,[10] hypertriglyceridemia, decreased glucose tolerance, hyperinsulinemia, and accelerated uric acid formation.[11][12][13]
[edit] Culinary use

Agave nectar is said by one supplier to be 1.4 to 1.6 times sweeter than sugar.[14] Agave nectar is often substituted for sugar or honey in recipes. Vegans in particular commonly use agave nectar to replace honey in recipes.[citation needed] It is also used as a sweetener for cold beverages such as iced tea because it can dissolve quickly.[citation needed]

Agave nectars are sold in light, amber, dark, and raw varieties. Light agave nectar has a mild, almost neutral flavor, and is therefore sometimes used in delicate tasting foods and drinks. Amber agave nectar has a medium-intensity caramel flavor, and is therefore used in foods and drinks with stronger flavors. Dark agave nectar has stronger caramel notes, and imparts a distinct flavor to dishes, such as some desserts, poultry, meat, and seafood dishes. Both amber and dark agave nectar are sometimes used "straight out of the bottle" as a topping for pancakes and waffles. Raw agave nectar also has a mild, neutral taste. It is produced at temperatures below 118 °F (48 °C) to protect the natural enzymes, so this variety is an appropriate sweetener for raw foodists.[15

Extract from wikipedia. However, I am curious to find out if this is the raw ingredient used to make tequila?

It sounds quite harmless to try right?