Tequila, traditionally made from blue Weber agave, has diversified with cocktails and RTD options, yet many brands use additives to enhance flavor consistency. Regulations allow tequilas labeled as "100% blue Weber agave" to contain minor amounts of four additives—glycerin, caramel color, oak extract, or simple syrup. These additives assist in achieving a consistent taste and can soften the mouthfeel or enhance coloration, particularly in aged varieties. While they may ensure reliability across batches, the reliance on these shortcuts raises questions about authentic craftsmanship in tequila production.
Many popular tequila brands advertise their product as being made from "100% blue Weber agave," but this only refers to the base ingredient.
Tequila additives promote consistency in flavor profiles, but they shortcut the craftsmanship of the distillation process.
A tequila can still be labeled as 100% blue Weber agave if it contains 1% or less of additives like glycerin, caramel color, oak extract.
Caramel coloring and oak extract are particularly common in aged tequilas, enhancing color and nose, but may also be present in blanco tequilas.
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