Is tequila gluten-free? Let’s take a closer look at the distilled spirit used to craft popular cocktails like Margaritas and Palomas.
What is tequila?
Tequila is a distilled Mexican liquor derived from the Blue Weber agave plant.

Is tequila gluten-free?
Authentic tequila is exclusively from the Blue Weber agave plant, which is gluten-free. Tequila mixtos, although still labeled as tequila, are a cheaper alternative and can contain up to 49% cane sugar or corn syrup, as well as additional colors, flavors and additives. Most experts consider all tequila, including tequila mixtos, safe for Celiacs. If you have concerns, stick to tequila made exclusively from the agave plant.
Are tequila-based cocktails and beverages gluten-free?
It can be tricky to determine whether tequila-based cocktails and beverages are gluten-free. With cocktails, it is best to ensure that neither the liquors nor the mixers contain gluten. If your cocktail calls for vodka, whiskey, bourbon, rye and gin, be sure to choose (or ask the bartender for) a gluten-free brand.
Note: most distilled alcohols are considered safe for folks with Celiac, but you always want to keep an eye out for added colors and flavorings that may contain gluten.

Some canned tequila-based beverages, like Modelo Ranch Water and High Noon Tequila Seltzers, are gluten-free. Other popular brands of Ranch Water and Tequila Seltzers (like Dos Equis) contain malt liquor and are NOT gluten-free. So, it’s essential to check with the manufacturer or scan the label carefully before kicking a few back!
Our favorite gluten-free tequila cocktails
Lemon Basil Margarita
We admittedly took a few liberties with the traditional margarita recipe. Once you taste a sip of this Lemon Basil Margarita, you’ll let it slide.


Pomegranate Pineapple Margarita
This tangy, refreshing cocktail is the perfect addition to Taco Tuesday or a Saturday spent by the pool.
Tequila Sunrise
Our friend Kate shared the ultimate Tequila Sunrise recipe. Don’t even think about skipping the homemade grenadine - it makes all the difference! Fun fact: Real grenadine is made with pomegranates - while most store-bought brands are not.


Paloma Picante
If you think a little spice is nice, you’ll love this jalapeno-laced Paloma from A Girl Defloured.
Tequila Facts: Everything you never needed to know
Where do the agave plants used to make tequila grow?
Much like Champagne, Tequila is region-designated, meaning to be called “tequila” it must be produced in one of five specific regions of Mexico: the state of Jalisco and certain municipalities in Guanajuato, Michoacán, Nayarit, and Tamaulipas. Most of the world’s Tequila occurs in and around the town of Tequila in Jalisco. In fact 90% of all tequila production takes place in Jalisco, and the town itself produces upwards of 50 million liters a year!
Can agave grow outside of the designated regions?
Agave’s characteristics vary depending on the terroir, which helps to explain why Mexico is so particular about what regions are able to produce tequila. However, agave plants can be grown outside of the designated regions. Farmers produce agave in different parts of Mexico, and agave farms have started to pop up in parts of Texas, California, Utah, New Mexico and Hawaii. The liquor from these plants cannot legally bear the word tequila on the label, but rather must say Blue Agave spirits.
How is tequila made?
Harvesting the agave plant
Good things come to those who wait! The Blue Weber agave plants used to craft tequila takes up to 8-9 years to mature. Once the plants are ready to harvest, the teams use a special knife called a coa to cut away the plant’s leaves. Removing the leaves are makes the piña bulb visible. Due to size, the harvest team can’t simply pull this beauty from the ground. Unlike the tulip or daffodil bulbs you may be familiar with, this baby weighs between 80 and 200 pounds (let’s not forget it’s been chilling in the ground for almost a decade). After using a machete to cut at the bottom of the bulb, worker carefully uproot the piña.
Baking + shredding the piña
After harvest, the piña, or agave bulb, is baked in a special oven called a hornos. Traditionally processed, baking occurs in a rock-lined pit, but most modern makers use brick or clay hornos. After baking, crushing and shredding of the piña takes place to extract its juices. These juices are called mosoto.
Fermenting the juice
Once extracting of the juice occurs, it’s time to start the fermentation process. The juice, or mosoto, is combined with yeast and left to ferment for 3-12 days. The fermentation process transforms the juice from a non-alcoholic beverage to an alcoholic spirit. Fermentation of the Tequila takes place in stainless steel tanks or wooden barrels. Like wine, the type of vessel or barrel used for fermenting affects the tequila’s ultimate expression.
Distilling the fermented juice
Tequila goes through the distilling process twice. The initial distillation occurs in steel tanks to remove some of the unnecessary water, and the second to clarify and concentrate the beverage.
Bottling and aging
Aging of tequila takes place in wooden casks over a 2-3 week period. This allows for the flavor to mature. Aging is what makes the different types of tequila. Let’s take a look:

Silver or blanco tequila:
Aged for 14-21 days
Reposado tequila:
Aged for 2 months to a year
Añejo tequila:
Aged for 1-3 years
Extra añejo:
3+ years
Joven or Oro tequila:
Silver tequila mixed with Reposado tequila
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