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@addie
It's all about the agave syrup. Truly, the weber tequiliana azul agave is no less than a gift from the gods (even though they clearly don't exist).
Sugar is all about short, sharp hits and massive plummets. Agave, meanwhile, is low fat, low GI, and fructose-based, so about the slow, sustained release. And it tastes great. And they make tequila from it (the plant, not the syrup). Whack that shit on your porridge. Or use it in your margarita instead of triple sec/cointreau, with a good, sexy plata/blanco and you've got a Tommy's: the finest take on the classic out there, and almost every bartender's fave.
I love agave, la la la. When I grow up, I want to be one of these bad boys.