This Is How Non-Alcoholic Tequila Is Made - Tasting Table

"The market for alcohol-free drinks continues to grow in the U.S., with experts predicting that the category will be worth a whopping $5 billion by 2028. And while much of it is down to a thirst for zero-proof beers, more and more spirit companies are also getting involved in the action. There are non-alcoholic vodkas, gins, and yes, there's even alcohol-free tequila too. It might sound crazy, but you really can make that tequila sunrise cocktail guilt-free."

"The sugars are then fermented, distilled, and aged. Non-alcoholic tequila goes through a different process. Oftentimes, agave isn't even used. Instead, the flavor of tequila is emulated by mixing ingredients like sugar, citric acid, preservatives, and flavorings. The ingredient lists can be long, which some people might not like, but a few brands have succeeded in creating the classic sharpness and complexity of regular tequila."

Alcohol-free beverages are rapidly expanding in the U.S., with projections reaching $5 billion by 2028 driven largely by zero-proof beers and an increasing number of spirit alternatives. Non-alcoholic versions of vodka, gin, and tequila now exist. Traditional tequila production extracts agave sugars, ferments, distills, and ages them. Non-alcoholic tequila often follows alternative routes: some brands extract agave flavors but skip fermentation, others replicate tequila profiles using sugar, citric acid, preservatives, and flavorings, and some remove ethanol after distillation. A few brands manage to emulate tequila's sharpness and complexity despite varied ingredient lists and methods.

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