Why We Have an
“Additive-Free Tequila”
Aisle at The Party Source

A quiet movement for greater purity and transparency in the world's spirits has been brewing for, probably, the better part of a half century.

Perhaps initially propelled by the no-filtration, no-coloring stance of Scotland's Springbank Distillery, it has cropped up in much of the Scotch scene (particularly among new distilleries and brands), as well as blossoming into a situation in Rum, and finally exploding into a near-controversy in Tequila.

So what's the deal with this whole “additive-free” thing? We will break it down for you, right here at the TPS Spirits Journal!

In very many of the world's spirits categories, the legal definitions that apply to these spirits allow for the addition of assorted additives: sugar solutions, caramel coloring, glycerin, or what the TTB (our friendly American regulatory body) defines as “coloring, flavoring, blending materials.”

Notably, no such materials can be added to American straight whiskey, nor to any Bourbon at all.

A hallowed world-classic whisky like single malt Scotch may legally have a coloring solution added; Cognac, too, can have added color as well as a bit of sugar and concentrated oak solution. Vodka can have a bit of sugar or glycerin added; Rum can add just about anything you want.

To a great extent, there's nothing wrong with this practice at all; at times it even becomes part of an authentic tradition, as with rums from certain Caribbean traditions that have been doing this for centuries. Sometimes a distiller might make a stylistic choice about the deployment of a blending material—perhaps their given market simply expects a sweeter flavor.

Yet, inevitably there arises a discussion about whether additives really show the spirit in its true nature. Beyond that, there's a question of whether additives help add flavor to a spirit that might be naturally lacking in them. And that, my friends, is the situation in Tequila.

In the rush to make more and more Tequila faster and faster, some producers are harvesting agave plants at an under-ripe point in their development, and then using flavors and additives to the product at the bottling line.

We've all had the experience of under-ripe fruit, right? Like, a supermarket peach that just wasn't very tasty—well, what if the produce department added “extra peach flavor,” to compensate for the flavor that was lacking in the natural product?

This goes on, sadly, with some frequency in the wider Tequila industry.

And it's what has led consumers around the world to seek out Tequilas that are free of any additives, that feature only the flavor of the plant and the soil and perhaps the aging barrel.

AF Tequilas are typically also produced through a traditional, minimally invasive process, without the attempts to cut corners and labor hours.

Tequilas made in this fashion do take more time—agave spirits are tremendously labor intensive, especially compared to grain spirits like whiskey and vodka—and should cost extra: and they should taste like you are face-planting right into the agave earth, such is the deep-flavored authenticity they bring to the glass.

That's why there is a new additive-free Tequila aisle at one of America's largest liquor stores.

You, our dear customers have sought it out, scanning the shelves with your phones, “just looking for the additive-free bottles.”

We've made it easy for you: an entire aisle dedicated to this true agave flavor.

Por favor, por sabor.

Click here for our current list of additive-free Tequila available at The Party Source.