Additives in tequila / tequila additive free

Additives in tequila

Additives in tequila are used to enhance flavor, aroma, and color. They are employed in its production and represent a tool for producers, giving them the ability to design specific tequila profiles.

Although some favor the authenticity of agave without additions, understanding the use of these ingredients adds an appreciation for the richness and complexity of this iconic Mexican beverage.

Manufacturers turn to additives to achieve greater similarity between new batches and those produced previously, reducing or eliminating differences between them. Although not always recognized by consumers, since tequila is an agricultural product, there is a natural variation in flavors, aromas, and colors among different batches.

What are these additives?

Currently, the NOM-006-SCFI-2012, ALCOHOLIC BEVERAGES-TEQUILA SPECIFICATIONS, allows for 4 types of additives that can be added to tequila.

• Caramel color: Primarily used to give color to the final product. Caramel color is highly concentrated, and a few drops have the ability to give a blanco tequila the appearance of an añejo.
• Oak or oak extract: This process incorporates aromas and flavors present in an oak barrel into the final product. By using oak extracts, it is possible to make a tequila acquire the aroma or flavor of having been aged for a longer period than it actually has been.
• Glycerin: Although glycerin is naturally generated as a byproduct of fermentation and distillation, it is possible to introduce additional glycerin with the aim of achieving a rounder mouthfeel. Glycerin is notably dense and has the ability to give a fuller and thicker sensation in the mouth to a tequila that may initially be perceived as “thin” or watery.
• Sugar-based syrup: Manufacturers have the option to use different highly concentrated sweetening substances, such as agave syrup, corn syrup, cane sugar, aspartame, sucralose (Splenda), or Stevia, as concentrated sweeteners for tequila.

Although regulations allow the use of additives in tequila production (up to 1% by volume in the final product), these are rarely mentioned in the industry and are never detailed on a bottle label. This is because the laws do not require tequila producers to disclose the use of additives in their products. This means that a bottle labeled as “100% agave” could still contain a small amount of additives, and although 1% or less may seem minuscule, it can have a huge impact on the final product.

Tequila additive-free

Tequilas that can be considered additive-free are those to which no additives that alter the flavor, smell, or color of the final product are added or adhered. Ingredients such as glycerin, food colorings, synthetic agave, or oak extracts are not used in those without additives.

Additive-free tequila adds to this trend, providing an alcoholic beverage that remains true to its origins.
Choosing an additive-free tequila implies selecting an alcoholic beverage that presents the genuine flavor of the agave plant. This type of tequila offers a sharper and more authentic profile that reflects the true qualities of agave, its place of origin, and the skill of the distiller.

From a wellness perspective, additive-free tequila is considered a healthier alternative. By abstaining from using artificial ingredients and sweeteners, these tequilas meet the growing demand for alcoholic beverages that are natural and unprocessed.