Overview: LALO Tequila and TequilaOcho have secured high chart performance through their commitment to additive-free platforms. This trend aligns with a broader industry shift where brands strive for higher-quality bottles, though the tequila renaissance is expected to slow significantly by 2026 due to market oversaturation or shifting consumer habits toward sobriety.
The Full Story
Tequila has consistently been a popular spirit, with its prominence growing as more celebrities create tequila brands and more brands strive to make additive-free, higher-quality bottles. Brands like LALO Tequila and TequilaOcho dominate charts due to their additive-free platforms, while celebrities like Kendall Jenner and Dwayne Johnson have curated tequilas that have gained traction with drinkers of the spirit. Experts note that cheaply made, adulterated tequila gives hangovers, especially when those tequilas are cheap mixtos with sugar and other additives.
Tequilas without additives are less likely to contain a lot of congeners, which are a derivative of the distillation process thought to be a contributing factor to the severity of a hangover. The quantity of tequila consumed is just as important as the quality when considering hangovers. That has less to do with the quality of the beverage and more to do with how much of it is being tossed back. This misconception happens because drinkers are used to having tequila only in a shot or a mixed cocktail.
Production & Profile
As of 1949, Blue Weber agave is the only plant allowed in the production of tequila. Many people mistake Blue Weber agave for a cactus plant, but it is actually a succulent belonging to the asparagus family. Blue Weber agave must mature for five to eight years prior to being used in tequila. While all tequilas are required to use Blue Weber agave in production, not all tequilas are made of the same amount of it.
Some tequilas qualify as mixtos, meaning the brand has used other types of sugar in the production of its tequila besides agave. Mixto tequilas can contain up to 49% of non-agave sugars. Even within the 100% agave category, producers are legally permitted to use small amounts of certain additives, including caramel color, oak extract, glycerin, or sugar-based syrups, to help achieve consistency in color, texture, and flavor.
Brand & Industry History
The reputation of tequila is rooted in the lack of education people have about the spirit. One common misconception involves the worm found in bottles; Sofía Paloma Juárez believes that the myth of the tequila worm began as a marketing maneuver. Greg Perez notes he has only ever seen them in mezcal bottles, stating it is not a worm but a moth larva. Some stories attempt to explain how exactly the worm helped the tequila industry, suggesting it started during World War II when overwhelmed tequila manufacturers turned to producers in Oaxaca to help create more of the spirit faster.
What This Means
The tequila renaissance has been expected to slow significantly as of 2026. This could be attributed to market oversaturation, or to more and more people shifting toward sobriety. While premium tequila often commands a higher price, that value should come from the quality of the agave, the time invested in cultivation, the production methods, and the craftsmanship behind every bottle, not simply the label. As consumers become more educated on tequila, types of decisions regarding additives will be divulged to the general public more and more.
Consumer Takeaway
Consumers should understand that quantity of tequila consumed is just as important as the quality when considering hangovers. If you can choose a better tequila, options for drinking it include sipping neat, mixing it in a margarita, or splurging on a top-shelf spirit. Great tequila starts with exceptional agave, experienced producers, and a genuine respect for the craft.
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