The tequila industry has seen an impressive glow-up in the last decade. Public perceptions of tequila rocketed from cheap party shooter to sophisticated top-shelf material before our very eyes, thanks in no small part to the celebrity tequila boom and the rise of luxury sipping tequilas.
The tequila industry has seen an impressive glow-up in the last decade. Public perceptions of tequila rocketed from cheap party shooter to sophisticated top-shelf material before our very eyes, thanks in no small part to the celebrity tequila boom and the rise of luxury sipping tequilas.
Many consumers traded their Friday night pint of beer or glass of wine for a dram of tequila because it’s low in sugar, carbs and calories; now, these same consumers are taking a closer look at the ingredients used to make their favorite tequilas, giving rise to a new coveted spirit sub-category: additive-free tequila.
But what makes a tequila “additive-free”? What additives are already on shelves, and do they affect the taste of tequila? Most importantly, how do you spot an additive-free tequila? Read on for everything you need to know about additive-free tequila.
As a regional beverage, the history of tequila production is inextricably linked to Mexico’s social and political history. To understand how additives made their way into tequila bottles, we need to go back to the 1850s. Tequila was experiencing its first boom with multiple large distilleries in construction. Then, Mexico was plunged into a civil war, followed immediately by a French invasion in the 1860s. As a result, Mexico’s agave fields went untended, and agave crops experienced a blight that would affect the industry for decades.1
Jimadors responded by introducing other sugar sources like corn and cane sugar to supplement the loss of arable agave, but the liquid just tasted and smelled...off. More sugar and chemical additives were added to cover the questionable aromas and flavors.
Thus, the tradition of additives in tequila was born (and, consequently, tequila’s infamy as a sugary spirit).
Many tequila producers are committed to quality and transparency. Over the years, agave growers and distillers have successfully advocated for the removal of potentially harmful additives from tequila production. While some additives are still allowed to alter the taste, consistency and coloring of tequila.
Industry-wide quality control has undoubtedly improved since the 1800s. The Tequila Regulatory Council (CRT) in Jalisco, Mexico has been around since 1994 to guarantee the authenticity of tequila producers and certify their compliance with official Mexican tequila standards. Thanks to their oversight, Mexico’s agave fields are healthy and tilled sustainably.
To be considered tequila, the spirit must be made in Jalisco using the Blue Weber Agave plant. All you really need to make good tequila is agave, yeast and water...but some producers choose to add a touch extra. The CRT allows tequila producers to add up to 1% of additives by weight without disclosure, like caramel coloring, oak extract, jarabes (sugar-based syrups) and glycerin for coloring, sweetness and consistency.2
The lack of disclosure for additives under 1% can be surprising and yes, you might be enjoying a tequila with additives (up to 1% by law) that aren't listed on the label. However, some fantastic tequilas use these additives to create unique flavor profiles, so don't discount them entirely.
While 1% may not seem like a lot, some additives are so potent that adding even a fraction of 1% can have a significant impact on the taste of the tequila. This is why consumers are calling for greater transparency in the tequila production process.
To be clear, a tequila with additives isn’t a bad tequila, nor is an additive-free tequila necessarily a high-quality tequila. It’s simply another piece of the puzzle that some consumers, understandably so, would like to be informed about before selecting another bottle to add to their bar cart. Additive-free tequila also isn’t more expensive or inexpensive than tequila with additives, it’s entirely dependent on the individual producer and their production processes.
While the CRT is still working out the kinks of additive regulations, some producers have decided to get in front of the conversation altogether by disclosing the ingredients used to make their tequila and assuring consumers directly that their tequila is additive-free.
That said, we’ve compiled a list of some of our favorite tequilas that have shared that they are proudly additive-free, and don’t contain caramel coloring, oak extract, glycerin, or sugar-based syrups. Keep scrolling if you’re ready to start sipping.
Actor Mark Wahlberg was one consumer who swapped his nightly glass of wine for tequila. So, when he eventually entered the celebrity tequila game as an investor, he threw his support behind a high-quality tequila brand made with just Blue Weber Agave, volcanic water and yeast: Flecha Azul Tequila. Their blanco tequila delivers an authentic, balanced flavor profile where expressive spice and cooked agave give way to ripe fruit and honey-sweet floral notes.
Lalo Tequila comes from the grandson of the legendary Don Julio himself. This tequila is certified additive-free, using only three ingredients: deep well water, Champagne yeast and 100% Blue Weber Agave. The crystal-clear blanco has citrus and tropical fruit nuances with notes of cooked agave, sweet potato, cinnamon and a hint of dulce de leche.
Mijenta Reposado is a sustainable, certified additive-free tequila. It’s aged up to six months in a blend of American white oak, French oak and French acacia casks, presenting a more mature expression. Enjoy rich flavors of cooked agave, honey and vanilla, with a mid-palate of cacao nibs and a long, generous finish.
Margarita lovers, this is your tequila: Olmeca Altos Plata was voted the #1 Tequila for Margaritas according to the 2023 Drinks International poll of top bartenders around the globe. So, pick up a bottle of this additive-free, citrusy tequila for endless at-home happy hours. Salud!
