La Tierra Agave proudly uses 100% of the sugars from the Agave Americana and remains completely additive-free, offering a pure and authentic experience. When it comes to Tequila, it’s essential to understand the difference between what is 100% Agave and Mixtos to truly appreciate the quality of Tequila that you’re drinking.
To put it simply, 100% Agave Tequila is made exclusively from the sugars of the Agave plant, giving it a rich and smooth flavor. Premium brands like Patrón, Fortaleza, and Ocho, which are 100% Agave, represent some of the best Tequilas you can buy in South Africa, offering a taste that is both refined and authentic.
On the other hand, many mainstream Tequila brands, such as José Cuervo and Olmeca, produce Mixtos Tequila. These are cheaper and more readily available, but they only contain 51% Agave sugars, with the remaining 49% coming from cheaper alternatives like cane or corn syrup. This compromise on quality is often the culprit behind those dreaded hangovers, as the additional sugars and additives don’t allow your body to process the spirit as smoothly.
Understanding the distinction between 100% Agave and Mixtos is key to enjoying the full flavor and quality that Tequila has to offer. Choosing the right Tequila ensures a smoother, cleaner experience—without the unwanted aftereffects.
First, we need to understand: What is 100% Agave? It is Tequila made exclusively from the sugars of the Agave plant. This results in a purer, more robust flavor that captures the essence of the Agave. 100% Agave boasts a rich depth of flavor, reflecting its premium ingredients and artisanal production methods.
Think of 100% Agave like making fresh fruit juice from just one fruit, like oranges. If you take an orange, squeeze it, and drink the juice—it’s pure and natural, with nothing else added. Now imagine buying orange juice that has other ingredients mixed in, like sugar or preservatives. That’s what a Mixto tequila is like. 100% Agave is just the Agave plant—nothing else mixed in, offering a clean, natural taste straight from the plant.
Premium brands like Patrón, Fortaleza, Ocho, and La Tierra Agave pride themselves on producing 100% Agave spirits, ensuring that each bottle delivers the highest quality of Tequila and an authentic taste according to standardised production practices.
Made traditionally in Tequila, Mexico, from the Blue Weber Agave plant, this exceptional spirit captures the pure essence of the Agave. 100% Agave Tequila is a shining example of the rich traditions and meticulous craftsmanship of Mexico’s esteemed Tequila industry.
Mixto Tequila contains at least 51% Agave sugars, with the remaining 49% is derived from other sugars, such as cane or corn syrup. Mixto Tequilas often undergo additional processing and may include flavor additives and caramel coloring to enhance their taste and appearance.
The additives and lower Agave content in Mixtos contribute to the harsher taste and the infamous “Tequila hangover.” The additional sugars and flavoring agents can lead to greater dehydration compared to 100% Agave Tequilas, which are typically cleaner and purer, causing less of a hangover when consumed in moderation.
This blend results in a different flavor profile compared to 100% Agave Tequilas, often making Mixtos sharper and less smooth. Mixtos are usually less expensive to produce, which makes them more affordable but also less refined. They are often used in cocktails where the quality of Tequila, additional flavors, and sweetness can be masked. Notable examples of Mixto Tequilas include brands like José Cuervo Tequila and Olmeca.
José Cuervo Tequila Especial Gold, a widely known Mixto, is often the first Tequila many try and is the best-selling Tequila globally. This blend of Blanco and reposado Tequila is not 100% Agave.
On the nose, it has a sharp alcohol scent with slight hints of orange peel and confectioners’ sugar. The palate is dominated by sugar and a strong alcohol burn, lacking Agave notes. As the taste fades, a bitter herbal note emerges, followed by a grapefruit and cracked black pepper finish with a lingering alcohol note.
While the Jose Cuervo Tequila distillery produces excellent Tequilas, Cuervo Gold falls short and is best suited for cocktails that mask its flavors. If you don’t want a headache, avoid José Cuervo Tequila!
Another example of a Mixto is Olmeca Blanco, which stands out from other mass-market Mixtos by containing 60% Agave, surpassing the minimum requirement of 51%. This higher percentage of Agave sugars allows Olmeca Blanco to offer a more pronounced Agave flavor, making it a better option compared to many other Mixtos that are heavily diluted with cane or corn syrup. The result is a Tequila that is less artificial tasting, with a smoother and more rounded profile.
However, despite this improvement, Olmeca Blanco still does not meet the standards of a 100% Agave Tequila, which captures the true essence and complexity of the Agave plant. While it may be more flavorful than other budget-friendly options, it still falls short in delivering the pure, high-quality experience that 100% Agave Tequila provides. Even with its higher Agave content, Olmeca Blanco still carries the risk of dehydration and the dreaded hangover, making it less worth the investment in the long run.
A lesser-known fact about 100% Agave Tequila is that it can legally contain up to 1% of additives, such as flavorings, coloring, or other agents, and still retain the “100% Agave” label. While this may seem surprising, it is a legal allowance in the Tequila industry, which can result in minor tweaks to the flavor profile. Some high-end brands, such as Don Julio and Clase Azul, use this loophole to add a touch of caramel flavoring, enhancing the smoothness or color of their Tequilas.
However, this slight addition of flavoring, though minimal, can still contribute to a less pure experience, and if consumed in excess, could lead to the dreaded hangover that many Tequila drinkers are familiar with. Despite being sold at premium prices, these brands may not offer the completely unadulterated Agave experience that some may expect from a “100% Agave” label.
This calls into question why consumers are paying a premium for a product that isn’t entirely pure. Supporting local brands like La Tierra Agave, which remains 100% additive-free, offers a more authentic Tequila experience at a better price point, providing the purest Agave flavor with no hidden additives or unnecessary markup. Why pay more for a product that isn’t truly what it claims to be, when you can enjoy an authentic, quality spirit at a fraction of the price?
Despite the legal allowance for up to 1% additives in 100% Agave Tequila, many premium brands, including La Tierra Agave, choose to go above and beyond by maintaining a steadfast commitment to purity. La Tierra Agave proudly ensures that their products are free from any additives, allowing the natural flavors of the Agave to shine through. This dedication to authenticity delivers an unadulterated Agave experience that captures the essence of the plant in its most natural form.
When you sip our Reposado, you’ll be greeted by a rich and complex caramel and butterscotch aftertaste, a direct reflection of the superior quality of the Karoo Agave. Grown in the arid, sun-kissed lands of the Karoo, this Agave imparts a unique sweetness that is unparalleled. The smooth, full-bodied flavor profile highlights the craftsmanship involved in every step of production, from the careful roasting of the Agave hearts to the delicate aging process in oak barrels.
Now that we’ve explored the critical differences between 100% Agave and Mixtos, and how the sugar content directly impacts the quality and purity of Tequila, it’s important to dive deeper into the role sugar plays in the production process itself.
Sugar is not just an ingredient in Tequila; it is the lifeblood of the entire distillation process. Agave, being rich in fructans (complex sugars), must undergo a transformation to produce fermentable sugars. This transformation begins with the slow cooking of the Agave piñas, which releases the natural sugars stored within the plant. These sugars are then converted into alcohol through fermentation, influencing both the body and complexity of the final spirit.
To better grasp the importance of sugar in Tequila, consider the difference between Agave syrup and table sugar. While table sugar (sucrose) is a simple sugar commonly derived from cane or beet, Agave syrup is far more complex, containing both fructose and glucose. Fructose, in particular, is a sugar that offers a unique sweetness and a smoother finish in spirits like Tequila. It’s this special combination of sugars that gives Tequila its characteristic flavors, from the earthy notes in Blanco to the rich, caramelized depth found in aged Reposado or Añejo varieties.
When comparing Agave syrup to table sugar, it’s clear that the source and complexity of the sugars used in Tequila production play a massive role in shaping its taste. The high-quality 100% Agave Tequilas rely solely on Agave sugars, ensuring a clean and well-balanced profile, while Mixtos, relying on a blend of sugars, often miss out on this purity, resulting in a rougher, more artificial flavor. Understanding this distinction is essential to fully appreciating the craftsmanship behind each bottle of Tequila.
The key distinction between Mixtos and 100% Agave Tequila lies in the source of the sugar used. Agave syrup, which is derived from the Agave plant, is sweeter than table sugar and boasts a mild, caramel-like flavor with subtle earthy and floral notes.
Agave syrup is produced by extracting juice from the core of the Agave plant, heating it, and concentrating it into a thin syrup. It has a lower glycemic index but is higher in fructose.
In contrast, table sugar, which is added to Mixtos, provides a neutral sweetness and dissolves easily in liquids but has a more immediate impact on blood sugar levels.
The production of table sugar varies by source: for sugarcane, the cane is milled to extract juice, which is then evaporated to form sugar crystals that are separated and refined.
For sugar beets, the beets are soaked in hot water, the sugars are isolated through filtration and purification, and then the water is evaporated to form crystals.
Tequila is an expensive spirit due to the extensive labor and time required to produce it, starting from the Agave plant itself. The Agave plant takes between 7 to 15 years to mature before it can be harvested.
Once mature, the Agave piñas (hearts) are carefully harvested by skilled jimadores, who use a coa (a specialised cutting tool) to trim away the leaves.
The piñas are then slow-cooked in traditional brick ovens or autoclaves to convert complex carbohydrates into fermentable sugars. This meticulous production process ensures that every bottle of 100% Agave Tequila, like those from La Tierra Agave, delivers a superior, authentic, and enjoyable drinking experience.
La Tierra Agave is proud to produce 100% Agave spirits, capturing the authentic flavors and heritage of the Karoo Agave plant. Understanding the differences between Mixtos and what is 100% Agave highlights the importance of choosing high-quality, authentic spirits. By focusing on quality and sustainability, La Tierra Agave supports agriculture in the Karoo desert, bringing the natural sweetness and unique taste of Agave to South Africa.
By supporting local, you won’t need to reach deep into your pockets for a good, authentic Agave spirit. We do not want to jeopardise the quality of tequila and the authenticity of our spirit. So we keep our production deeply connected to that of Mexico to ensure you have a premium quality spirit every time.
If you don’t mind the headache, continue drinking José Cuervo Tequila or Olmeca. We’ve told you what 100% Agave is, and now you can make the choice;) Cheers!
Share this article
Copyright La Tierra 2024
