Here’s the law: If it says “Tequila” on the bottle, it must be made from the Blue Weber agave plant. That’s it. No ifs, ands, or buts. At least in proper tequila country—Mexico.
Mexico has strict rules. You can’t just ferment an old potato and call it tequila. They’ll send a guy with a very serious mustache to shut you down. But—and this is a big, juicy “but”—not all tequilas are created equal.
There’s a magic number: 100% agave. That’s the gold standard. It means the only sugar in the bottle came from that spiky, desert-dwelling plant. It tastes cleaner. It burns less. You might even remember the next morning.
Then there’s the other category. The “mixto.” These are the sneaky party crashers. They only need to have 51% agave. The other 49%? Pure, unadulterated, “don’t-ask-questions” mystery sugar. Usually high-fructose corn syrup or cane sugar.
The “What’s In My Glass?” Horror Show
So, do all tequilas have agave? Yes. But do they all have enough to make you feel good? Ha. No way.
That cheap bottle you bought for the camping trip? It has agave. But it also has a whole lot of hangover-juice. It’s like saying a hot dog has “meat.” Technically true. But you’re still eating snouts and mystery parts, aren’t you?
Additives in Many Tequilas Negate Natural Agave Flavor - Vintegrity
Mixto tequila is the hot dog of spirits. It works in a pinch. It gets the job done. But you don’t bring a hot dog to a Michelin star restaurant. And you don’t bring a mixto to a proper tasting.
Look for the label. Seriously, flip the bottle over. You are looking for the phrase: “100% de Agave.” If you don’t see it, you’re basically drinking a sweet, agave-flavored vodka.
