The Ultimate Guide to Additive-Free Tequila
Introduction
- The history of tequila
- Why tequila is a popular spirit worldwide
- Types of Tequila
- Tequila Additives (and how to find additive-free Tequilas)
- Tequila Diffusers
- Purpose of the guide
- 2025 CRT Additive-Free Guidelines Update
The History of Tequila
Tequila has been produced in Mexico since at least the 16th century. Distilled spirits have a global legacy, from Scotland’s whisky to France’s cognac, each reflecting unique traditions. In Mexico, the transformation of agave into spirits like tequila and mezcal is a historic process, deeply tied to local culture. Tequila takes its name from the city of Tequila in Jalisco, where strict rules now regulate production using blue agave plants.
Today, tequila is among the world’s most popular spirits. In 2019 alone, more than 250 million liters were consumed worldwide. Its popularity is due to its unique flavor, versatility in cocktails, and variety of types, from unaged blanco to long-aged extra añejo.
Tequila originated in Mexico and has been produced there since at least the 16th century. The name comes from the city of Tequila, located in the Mexican state of Jalisco — home to many of today's most famous tequila producers. The spirit is made from blue agave plants that are grown and cultivated in specific regions of Mexico (mainly Jalisco). After harvesting, they are cooked and mashed into pulp before they can be fermented and distilled into alcohol.
Today, tequila is one of the most popular spirits around the world. In 2019 alone, over 250 million liters were consumed globally — making it one of the top-selling spirits on the market. Its popularity can be attributed to its unique flavor profile (often compared to whiskey or rum) and its versatility when mixing cocktails and other drinks. There are also many different types of tequilas available for every taste — from blanco (unaged) to extra añejo (extra-aged).
But with so many options, knowing which brands skip the additives can elevate your experience even further; something we’ll dig into in this guide.
Types of Tequila
- Blanco/Plata/Silver: Unaged or lightly aged (less than 2 months), offering strong agave flavor and clear color.
- Reposado: Aged 2–12 months in oak, gaining subtle wood and spice notes.
- Añejo: Aged 1–3 years in oak, developing richer, more mellow flavors.
- Extra Añejo: Aged over 3 years in oak, delivering deep color and complex taste.
- Cristalino: A filtered añejo or extra añejo, designed for smoothness with light color.
Differences between tequila and mezcal
All tequila is mezcal, but not all mezcal is tequila. Tequila must be made from blue Weber agave, mainly in Jalisco, while mezcal can be produced from various agave species across multiple Mexican regions. Tequila usually has a lighter, brighter profile, while mezcal often tastes smoky due to its traditional roasting methods.
Tequila Production: Step-by-Step
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Harvesting: Blue agave plants are cultivated for 7–10 years before harvesting the piña (heart).
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Cooking: Piñas are cooked to convert starches into fermentable sugars.
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Extraction: Juices are extracted by traditional methods or, in some cases, modern machines.
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Fermentation: Natural yeasts convert sugars to alcohol.
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Distillation: The liquid is distilled (usually twice) to increase purity and alcohol content.
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Aging (optional): Some tequila is aged in wood barrels.
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Additives & Diffusers: (see below)
Tequila Production: Step-by-step
- Harvesting
- Baking
- Extraction
- Fermentation
- Distillation
- Aging
- Additives & Diffusers
Additives and Purity in Tequila: 2025 Update
All tequila labeled as “100% agave” can legally contain up to 1% by weight of certain additives—like sweeteners, caramel coloring, and oak extract—without disclosure. Major regulatory changes in 2024 now prohibit producers from using the term “additive-free” unless they have official certification from the Tequila Regulatory Council (CRT). As a result, many distilleries cannot legally market their tequila with this claim, even if they follow strictly traditional practices. Independent verification is now more difficult, and public databases (such as Tequila Matchmaker's additive-free list) have been restricted.
Ready to shop? See our Best Additive-Free Tequilas list.
How can you find tequilas with a focus on purity?
Today, look for producers and brands widely recognized for their artisanal approach. These distilleries are known for using agave, water, and yeast- avoiding additives even when permitted by law. However, always note that public confirmation is challenging due to regulatory changes. Seek out:
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Reputable artisanal brands (see examples below)
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Transparency from brands (who disclose full production methods)
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Recommendations from trusted retailers and independent reviewers
Suggested producers widely recognized for traditional practices include: Tapatio, Tequila Ocho, Cascahuín (and Wild Common), El Tesoro, Fortaleza, Fuenteseca, Cantera Negra, Lalo, Don Fulano, Volans, Valor, and Volcán De Mi Tierra.
While these brands can no longer make absolute claims about being "additive-free," they are widely regarded for traditional methods.
The Production Process
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Blue Weber Agave Farming, harvesting and cooking
Blue Weber Agave is an integral part of tequila-making. The farming, harvesting and cooking process all require a unique blend of skill, patience and precision to ensure the tequila adheres to strict quality standards. The entire process includes planting fields with agave plants, then waiting anywhere from 7 to 10 years (depending on the varietal) for the plant to fully develop until it can be harvested. After harvesting, the blue agave's heart (piña) must be cooked before it is ready to ferment. An expert tequila producer knows that delicate balance between heat and time – which can vary depending on the tequila – is key in achieving tequila mas fino.
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Fermentation and distillation
Tequila fermentation and distillation is an art that has been perfected over the centuries. The tequila itself is made from fermenting a sugar-rich liquid derived from the liquid sugars found in agave plants. This agave sap, known as "aguamiel" when fermented, contains esters and complex flavors.
Some tequila producers use diffusers (or “difusor-” more on that later) to extract sugars from the tequila that are then converted into alcohol and carbon dioxide. The diffuser also extracts volatile compounds, which add complex aromas and flavors to tequila. Once fermentation is complete, the tequila is distilled to further separate different types of molecules in tequila and increase its alcohol content. Finally, it is filtered and (sometimes) aged before bottling. Tequila production is often characterized by regional taste variances influenced by these small details.
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Aging process
Different distilleries employ different techniques for aging their tequila, but the general process consists of resting in oak barrels for a period of two months up to five years, depending on the desired type or blend. During this time, the interaction between the wood and spirit deepens with oxygenation that helps to mellow and enhance its flavors as it ages. From light-bodied and clear blanco, to body-filled golden reposado, to rich and oaky añejo – each type of tequila has distinct characteristics created through the aging process. The longer a tequila is aged in oak barrels, the deeper its flavor will become due to natural oxidation reactions and evaporation, which eliminates undesired sensitivities in taste while deepening colors- to a certain extent.
Regulations and Additives- Difusor
Tequila regulations are strict. Any Tequila labeled as “100% agave” is required to use 100% blue agave plants to create their tequila. While not commonly known, in some cases it’s possible for additives to be used when making tequila. While the law doesn’t dictate what can and cannot be used as additives, most reputable brand-name tequilas do not contain any unnatural preservatives or sweeteners. Surprisingly to most consumers, many major brands do add natural sweeteners of some sort. If the tequila you’re drinking strongly tastes like caramel, vanilla, and chocolate- it’s very possible those were added by the distillery.
What Tequila brands are not using additives?
Tequila Tapatio (La Alteña) NOM 1139
Shop all of our additive-free Tequilas here
What is a Tequila Diffuser/Diffusor/Difusor?
Tequila production is an intricate process that begins with carefully selecting ripe agave piñas cooked to release their natural sugars. These sugary extracts then undergo a fermentation period through tanks or vats in order to create Tequila's unique flavor profile.
Using a diffuser (also called “diffusor” or “difusor” is the faster and cheaper way to produce tequila. The diffusor process is a method of creating tequila that uses indirect diffusion to convert blue agave plants into fermentable mash. Instead of cooking first and then separating the sugars from the fibers, the diffuser extracts the starches first with high-pressure water. In some cases, the agaves are soaked in an acid bath that converts the starches/fructans into fermentable sugars instead of traditional cooking using heat. Some distilleries use autoclaves to cook the extracts from the diffuser, converting it to sugar.
So, what brands are made using a diffuser?
With the use of diffusors becoming nearly ubiquitous, a much better question would be “what brands are NOT using a diffusor.”
https://flaskfinewines.com/collections/non-diffuser-tequilas
Tasting and Pairing Tequila
- How to properly taste tequila
- Common tasting notes for each type of tequila
- Foods that pair well with different types of tequila
- Overview of popular tequila distillery tours in Mexico
How to Taste Tequila:
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Look for the color and clarity
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Swirl, smell, and savor the aroma
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Taste in small sips, noting flavors on the palate
Typical Notes:
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Agave (sweet), floral, herbal, citrus, wood (oaky)
Pairing Ideas:
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Blanco or reposado: Salty snacks, ceviche, mild cheeses
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Añejo or extra añejo: Desserts, fruit-based appetizers, aged cheeses
Tequila Tasting and Pairing 101
Tequila tasting is similar to wine and whisk(e)y tasting. Look at the color of the tequila, then gently swirl it around in the glass. Spend a few minutes and take a few deep breaths and inhale its aroma before taking a small sip. Swirl it around in your mouth, pay attention to its flavor profile, and savor its taste on your tongue before swallowing it down.
When tasting tequila, there are five main categories of flavors to look for: agave notes (sweet), floral notes (light and floral aromas), herbal/spicy notes (earthy and spicy), citrus notes (citrusy), and wood notes (woody). Depending on the type of tequila you’re drinking, these flavors can be more subtle or more dominant. For example, lighter blanco tequilas tend to be sharper with strong agave flavors while darker reposado or añejo tequilas may have stronger wood notes from their aging process.
Pairing Tequila
Tequila pairs well with food because its flavor profile is so versatile. Since agave has sweet undertones, try pairing your favorite blanco or reposado with something salty like chips or guacamole. If your preference tends toward añejos that are aged longer in oak barrels, those may pair better with sweeter dishes like desserts or fruit-based appetizers. You can also mix up some fun cocktails for any occasion - just check out some of our favorite tequila cocktail recipes.
Recommended Tequila Tours
Casa Herradura
Tequila Don Julio
Jose Cuervo La Rojeña
Casa Dragones
Clase Azul La Terraza & El Bar, Los Cabos
El Bar
Casa Herradura - Located in the town of Amatitán, Jalisco, Casa Herradura offers a variety of tours that take visitors through its historic distillery and barrel aging facilities. The tour includes tastings of several different types of tequilas and mezcal.
Tequila Don Julio - This iconic tequila brand offers tours at its distillery located in Atotonilco El Alto, Jalisco. Visitors can learn about the history and production methods used to create their premium tequilas while enjoying tastings and cocktails.
Jose Cuervo La Rojeña - One of the oldest distilleries in Mexico, La Rojeña is located in the town of Tequila, Jalisco and offers several different tour options including a VIP experience that includes a private tasting with a master tequilero.
Casa Dragones - This boutique distillery located in San Miguel de Allende offers an exclusive tour experience where visitors can taste their ultra-premium Joven tequila paired with gourmet food prepared by local chefs.
Clase Azul La Terraza & El Bar, Los Cabos - This restaurant features cuisine created by Clase Azul México gastronomic team led by Creative Chef Iván Arias, whose concept arises from a desire to tell stories about La Baja through the creation of unique culinary delights.
El Bar offers unique cocktails based Clase Azul's icons. Curated by Beverage Strategist Sheila Zenteno, the innovative selection of drinks served at El Bar explores Class Azul distillates and highlights their exquisite flavor through a careful blend of ingredients inspired by delicacies typical of the Baja region as well as cocktail bar staples.
So what should I try?
-Cascahuin Tahona Blanco Tequila
Tears of Llorona Extra Anejo Tequila 1 Liter
Tapatio Blanco Tequila 80 proof
Tequila Juegos Mexicanos District 9 Ultras Blanco Batch 2
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Celebrity owned Tequila brands
The flashy world of celebrity-owned tequila brands is hard to forget. After the tremendous success of George Clooney and Rande Gerber's Casamigos, it seems like every actor and musician wants to have their own brand of tequila. Many have jumped into the tequila business, but not all of them have been equally successful.
Cincoro- Michael Jordan with co founders Wyc Grousbeck, Emilia Fazzalari, Jeanie Buss, and Wes Edens
Conclusion
Exploring tequila’s diverse styles and deep heritage can be a rewarding experience. With new regulations, verifying production details is more challenging but not impossible. Look for trusted brands, taste thoughtfully, and consult one of our Tequila specialists here at Flask. You may discover a new favorite Tequila (or Mezcal) along the way.
Last updated: August 16, 2025.
