Tequila is one of the most beloved spirits in the world, with a rich history and a unique flavor profile that has captured the hearts and palates of people across the globe. But did you know that many tequila brands are adding secret ingredients to their bottles? These additives, which are legal under Mexican law, can alter the taste, aroma, and appearance of the tequila. They also do not need to disclose that they use additives.
Despite the fact that these chemicals can impact the quality and authenticity of tequila, many popular brands continue to use them in order to create a consistent product and to cut costs. But is the convenience worth the compromise? Should we be concerned about the impact of these additives on our health and the environment? These are the questions that we will explore in this blog post, as we dive into the world of tequila additives.
From the sweeteners that make tequila taste sweeter to the artificial extracts that mimic aging, we’ll take a close look at each of the four additives allowed in tequila production and discuss why they are cause for concern.
We’ll also examine the legal loopholes that allow tequila producers to use these additives without disclosing them to consumers. We will also explore the impact that this lack of transparency has on the industry as a whole. And finally, we’ll delve into the rising popularity of tequila and the role that transparency and authenticity will play in the future of this beloved spirit.
Firstly, let’s talk about the production of tequila. It takes between seven and 12 years for the blue agave plant to mature before it can be cut up, cooked, fermented, and distilled to make tequila. This lengthy process is why additives were originally allowed under Mexican law to help producers create a more consistent product. As long as the additives don’t exceed 1% of the total volume of the tequila, producers don’t have to disclose their use of additives.
What Exactly are Tequila Additives
The four additives allowed in tequila production are sugar-based sweeteners, glycerin, oak extract, and caramel coloring. Sugar-based sweeteners create a sweeter taste in the tequila and can also impart aroma and flavor. Glycerin is added to create a fuller or thicker mouthfeel. While oak extract is added to simulate the flavor of aged tequila. Finally, caramel coloring is added to make the tequila look darker and simulate barrel aging.
Why are Tequila Additives a bad thing?
So, why are additives in tequila a bad thing? For one, consumers are often left in the dark about whether their favorite tequila brands are using additives or not. The lack of transparency can be frustrating for consumers who want to know what they’re drinking. Additionally, some brands are using additives to create a cheaper, inferior product that imitates the flavor of traditionally-made tequila. This practice is dishonest and can mislead consumers about the true flavor of tequila.
Moreover, as the demand for tequila grows, the need for transparency in the tequila market becomes more important. Consumers want to know where their tequila comes from and what is added to it. Farm-to-table restaurants have become popular in the last few decades for this reason, and tequila brands should follow suit.
In conclusion, additives are allowed in tequila production, and some popular brands may have chemicals added to them that the consumer may never know about. The four types of chemicals allowed in tequila are sugar-based sweeteners, glycerin, oak extract, and caramel coloring. Consumers want more transparency in the tequila market, and some brands are using additives to create a cheaper, inferior product. As the demand for tequila grows, transparency becomes more important, and consumers deserve to know what they’re drinking.
There are many other issues surrounding tequila production, such as celebrity tequilas, which i made a whole video on that you should check out.