Agave Spirits

[MooseMan]

I'm due to get my hands on a pretty decent amount of Agave syrup so have been doing a fair bit of research on Agave Spirits of various kinds.

Among my reading I found a great site with a ton of info if people are interested by the way, start at this page and work your way through for the best experience:-
https://www.academiapatron.com/making-t ... nt-history

So, down the rabbit hole I found all the recipes on this site and that led me to looking at Inulin sources.
I know that sweet potato has been roasted as a way to get closer to the real thing taste wise, but when I dug deeper, it's not conclusive.

What I've also discovered is that Aspergillus strains (That are in YLAY) also produce inulinase that can break down the inulin in things like agave and sweet potato, (And dandelion root, which it turns out also contains a lot of inulin!) to fermentable sugars!

So at some point I'll be experimenting with all of this, but other than the recipes I've found with people roasting sweet potato, has anyone else gone down this particular path using enzymes to convert inulin?