What does "additive-free" mean?
Tequila labeled "100% agave" can legally contain up to 1% additives — glycerin, sweeteners, caramel color, oak extract — without saying so. Additive-free tequila contains none of them.
Mexican rules allow tequila — even bottles labeled 100% de agave — to contain up to 1% by weight of four kinds of additives, known as abocantes: glycerin (for a rounder mouthfeel), syrup-based sweeteners, caramel coloring, and oak extract. None of it has to appear on the label.
One percent sounds small. It isn't. A little glycerin and sugar can smooth over harsh, fast production, and caramel and oak extract can make a few weeks in a barrel look and taste like years.
Additive-free tequila uses none of them. What you taste comes from the agave, how it was cooked and fermented, the still, and — for aged tequila — time in real wood.
Because producers aren't required to disclose additives, "additive-free" isn't something a brand can prove by saying it. The de facto standard is the independent verification program run by Tequila Matchmaker, which tests samples and visits distilleries. Tequillist's additive-free flags are meant to follow that verified list — if you spot a mismatch, tell us.
Keep reading
The rules that define tequila
Tequila must be made in five designated Mexican states from blue Weber agave — at least 51%, or 100% for "100% de agave" bottles — under the supervision of the CRT.
Read TermWhat does "organic" mean for tequila?
Organic is about how the agave is grown and processed — no synthetic pesticides or fertilizers, certified by a third party. It's a separate claim from additive-free; a tequila can be one without the other.
Read TermDiffuser
An industrial machine that strips sugar from raw, shredded agave with hot water and pressure — no slow cooking. Very efficient, and widely blamed for flat, characterless tequila.
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