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Non-100% Agave Tequila
100% Agave Tequila
Non-100% Agave Tequila is a product whose musts may be enhanced and blended before fermentation with other sugars in a proportion not exceeding 49% of total reducing sugars expressed in units of mass. This maximum enhancement of up to 49% of total reducing sugars expressed in units of mass may not be done with sugars from any species of Agave.
100% Agave Tequila is a product whose fermentation is not enhanced with sugars other than those obtained from the Tequilana Weber Blue variety Agave grown in the territory specified in the Declaration. For the product to be considered “100% Agave” Tequila, it must be bottled in the bottling plant controlled by the authorized producer, which must be located within the territory specified in the Declaration.
There is a lot of confusion around non-100% Agave Tequila. Some people believe that it is not a good product because it doesn’t use 100% sugars coming from the Blue Agave variety. But it is not about what is written on the label, it is about the processes and background to create an exceptional and high-quality product.
100% Agave Tequila is called the final product that is a result of processing the Blue Agave plant from the field to the glass. It doesn’t mean that the final product is always better than non100% Agave Tequila as there are a lot of factors in the process that must be followed to deliver a great quality product.
Many people refer to this Category as ‘’Mixto’’ which is offensive to the producers. The process does not include blending spirits / alcohol from other raw materials.
“All 100% Agave Tequilas are of good quality”. That’s not true. The fact that you are producing a 100% Agave Tequila doesn’t mean that you have the background and skills to create and deliver a great quality product.
Many people claim non-100% Agave Tequila gives them a headache or makes them drunk which is NOT true as alcohol and methanol content in our products is always controlled as per International regulations.
100% Agave Tequila in general is less vegetal, smooth and rounded. Cooked agave has less spiciness depending on the origins of the plant and process. However, it tends to lose its distinctive flavour and character when mixed. If 100% Agave Tequila is mixed, it must be done carefully
Known for its vegetal character and intense flavor, non-100% Agave Tequila is meant to mix Margaritas and other long drinks while keeping you as close to the flavor as possible.
Premium-priced and a connoisseur’s pride, the price of 100% Agave Tequila ranges as per agave plants selection, processes used etc.
Non-100% Agave Tequila is known for its exceptional mixability
100% Agave Tequila is very sensitive in mixed drinks and requires a very good balance in cocktails for its quality characteristics to be expressed .
*Summary Liquid quality depends on production process, background, expertise and not on the percentage of the Blue Agave sugars the industry uses. Non 100% Agave Tequila & 100% Agave Tequila are just different products, and none is necessarily better. They just serve different purposes, occasions and consumers’ needs *Other Sugars In Casa Cuervo, we use only sugar cane sugars. Only in the US is it permitted to use GMO. *Methanol Methanol is the primary reason for causing headaches. EU and each country set a regulation for all spirits about methanol contents. So it is not a matter of quality, it is a matter of quantity *Fermentation Fermentation is the transformation of the vegetable sugars into ethylic alcohol and carbon dioxide, with the creation of other compounds that will contribute to the final sensorial characteristics of Tequila.