So what the heck happened with the agave craze?

Last May/June, it seemed like, out of nowhere, everyone had agave nectar. Coffee shops had it to sweeten your drink, and mediocre taco stands had it as a new twist for your cocktail. Where before it had simply been something on the shelves of your local health food store, now it was “a thing”. But then just recently, I went to an ultra-trendy, raw/organic, hipster restaurant in which many of their cocktails had beets or brussel sprouts in them, but no agave anywhere on the menu. Whole Foods no longer had it out with the honey at the barista station.

So, how did the agave craze come into existence, and why did it then vanish so suddenly?