Understanding the Truth: Why is tequila not gluten-free? (And when it is)

October 21, 2025 •

3 min read

Did you know that while 100% agave tequila is naturally gluten-free, some cheaper brands on the market are not? This confusion surrounding why is tequila not gluten-free stems from the use of non-agave sugars and additives in certain products, known as 'mixtos,' which can introduce gluten or cause cross-contamination. For those with celiac disease or gluten sensitivity, understanding the distinctions is crucial.

Quick Summary

This article explains the critical difference between pure 100% agave tequila, which is naturally gluten-free, and mixto tequila, which contains non-agave sugars and additives that can introduce gluten. It also covers potential cross-contamination risks and other factors affecting a product's gluten-free status.

Key Points

Not All Tequila is Equal: Only tequila made with 100% blue agave is reliably gluten-free; cheaper 'mixto' versions can contain non-agave sugars that may pose a gluten risk.
Read the Label Carefully: To ensure safety, always look for the '100% agave' or '100% de agave' label on the bottle.
Distillation is Key: The distillation process generally removes gluten proteins, making all pure distilled spirits technically gluten-free, but it doesn't account for additives.
Beware of Flavorings and Mixers: Additives for flavor or color, as well as pre-made cocktail mixers, can contain hidden gluten even if the base tequila is pure.
Consider Cross-Contamination: For those with severe celiac disease, there is a minor risk of cross-contamination in facilities that also process gluten-containing products.

The Foundation: Pure Agave Tequila

At its core, authentic tequila is made from one primary ingredient: the blue agave plant. This spiky, succulent plant is inherently gluten-free, and the traditional production process does not involve any gluten-containing grains. The process begins with harvesting the piña, or heart, of the agave plant. This piña is then cooked, mashed to extract its sugary juice, fermented, and finally distilled. The distillation process, which separates alcohol from other components by boiling point, effectively removes gluten proteins even if they were accidentally introduced earlier. Therefore, pure tequila made exclusively from 100% blue agave is considered safe for individuals with celiac disease or gluten intolerance.

The Problem with 'Mixto' Tequila

The reason why the blanket statement 'tequila is not gluten-free' is often made comes down to a different class of tequila known as 'mixto.' Under Mexican law, a product only needs to be made with a minimum of 51% blue agave to be called tequila. The remaining 49% can be filled with other sources of sugar, such as cane sugar or corn syrup. While corn is naturally gluten-free, cross-contamination or the use of wheat-derived glucose syrup could be a risk in some cases. The ambiguity of these non-agave additives is the primary source of concern for gluten-sensitive individuals. Unfortunately, brands are not required to explicitly label a bottle as 'mixto,' and instead, it will simply be called 'tequila.' This is why looking for a label that specifies '100% agave' is the golden rule for ensuring a gluten-free choice.

Hidden Gluten in Additives and Flavorings

Beyond the base ingredients of mixtos, gluten can also be introduced after the distillation process through additives and flavorings. While traditional, unflavored tequila should be free of these risks, flavored varieties or cheaper tequilas might include gluten-containing elements to enhance color, flavor, or texture. For instance, certain colorings or flavoring agents could be derived from gluten-containing sources. Always check the label or the manufacturer's website for any added ingredients if you are considering a flavored tequila.

The Risk of Cross-Contamination

Even with 100% agave tequila, cross-contamination remains a potential, albeit small, risk, especially for those with a high sensitivity to gluten. This can occur in a shared manufacturing facility where both gluten-containing and gluten-free products are processed on the same equipment. For example, a distillery that produces both whiskey and tequila could have gluten contamination issues. If you have severe celiac disease, investigating the specific distillery's practices or choosing a certified gluten-free brand may be a safer option.

Tequila Types and Gluten Risk Comparison

To help navigate your choices, here is a comparison of the different types of tequila and their associated gluten risks.


Feature	100% Agave Tequila	Mixto Tequila	Flavored Tequila
Agave Content	100% Blue Weber Agave	Minimum 51% Blue Weber Agave	Varies, can be 100% agave or mixto
Additional Sugars	None	Up to 49% other sugars (e.g., cane sugar, corn syrup)	Varies
Gluten Risk	Very low, primarily due to cross-contamination	Higher risk from non-agave sugars or additives	High risk if flavorings are gluten-containing
Safest Choice for Gluten-Free	Yes	No, due to potential gluten additives	Check manufacturer details carefully
Labeling	Clearly states '100% Agave'	Usually just labeled 'Tequila' or 'Gold'	Varies

Making a Safe Tequila Choice

For those on a gluten-free diet, the most reliable way to ensure your tequila is safe is to choose a product that explicitly states '100% agave' or '100% de agave' on the label. Popular brands such as Patrón, Don Julio, and 1800 are known for their 100% agave products and are generally considered gluten-free. However, always be vigilant with ready-to-drink tequila cocktails or pre-mixed margaritas, as these often contain additional ingredients and syrups that are not guaranteed to be gluten-free.

Conclusion: Navigating the Tequila Landscape for a Gluten-Free Diet

In conclusion, the question of why is tequila not gluten-free is a nuanced one. The answer lies not with pure, authentic tequila, which is made from naturally gluten-free agave and processed through distillation, but with cheaper alternatives like mixtos and flavored varieties. These products can contain a blend of non-agave sugars or post-distillation additives that may contain gluten or be at a higher risk of cross-contamination. By always opting for 100% agave tequila and being cautious with flavored or mixed products, individuals with gluten sensitivities can safely enjoy this distilled spirit without worry. When in doubt, consulting the manufacturer's website or looking for a certified gluten-free label is the best course of action. More information on navigating celiac disease and alcohol can be found on authoritative sites like Beyond Celiac.

Frequently Asked Questions

Pure tequila, made from 100% blue agave, is naturally gluten-free as the agave plant does not contain gluten.

100% agave tequila is made purely from the blue agave plant, whereas mixto tequila is made with only 51% agave, with the remaining 49% coming from other sugars that may be gluten-containing.

For those with celiac disease, it is safest to choose only 100% agave tequila to avoid any potential gluten contamination from additives found in mixto tequilas.

Flavored tequilas and liqueurs often contain additional ingredients, and the flavorings or additives used might contain gluten. You should always check the manufacturer's information to be sure.

Yes, although the risk is small, cross-contamination can occur if the tequila is produced in a facility that also handles products containing gluten. This is more of a concern for those with high sensitivity.

While the distillation process removes gluten proteins, some highly sensitive individuals may still react to distilled spirits made from gluten grains. Opting for spirits made from naturally gluten-free sources like agave is a safer alternative.

The most reliable way is to check for a '100% agave' label on the bottle. For extra assurance, you can check the manufacturer's website for specific gluten-free certifications or production details.