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How to choose the right agave specification for your RTD, bottled spirit or tequila-based product.
Move higher only when the finished product benefits from the extra agave character.
A well-made 51% agave mixto can be smooth, clean and exactly right for a commercial RTD. It can be exported from the authorised producer for a specific named approved UK project.
Higher agave mixto, such as 70%, 80%, 90% or 99%, can bring more agave character. It is worth considering when that character remains noticeable in the finished drink and supports the price point.
Both are legitimate tequila routes. The difference is not simply good versus bad. It is about how much agave character the finished product needs and what the commercial model can support.
The standard commercial route for many RTDs and tequila-based products.
A higher agave specification for products that need a more visible tequila character.
The right answer depends on what you are making, how it tastes and where it needs to sit in the market.
Start with 51% agave mixto. In margaritas, palomas and flavoured sparkling drinks, the full recipe usually matters more than the agave percentage on its own.
USUALLY 51% AGAVE MIXTOCompare 51% against a higher agave option. Move higher when the tequila character is clearly noticeable and supports the premium position.
TEST 51% AGAINST HIGH AGAVEA UK-bottled product can use an exportable mixto specification when the shipment is tied to the named approved bottler and project. A product labelled 100% agave must be bottled at origin in Mexico.
THE BOTTLING ROUTE COMES FIRSTChoose the tequila in the context of sweetness, flavour, cream, texture and final strength. A higher agave percentage is not automatically better.
MATCH THE TEQUILA TO THE RECIPEDo not choose the tequila only by tasting it neat. The real decision is how it behaves once it is mixed, diluted, sweetened, flavoured, carbonated or combined with cream.
The word describes the production category. It does not tell you everything about the producer, the raw materials, the distillation or the final quality.
Not true. A well-made 51% mixto can be smooth, consistent and ideal for a finished RTD. Producer quality still matters.
Not true. If the extra agave character disappears inside the recipe, the higher cost may add very little value.
Not true. Blanco, reposado and añejo are tequila classes. Each can exist within an exportable mixto specification.
For most commercial RTDs, 51% agave mixto is the sensible place to begin. Higher agave tequila should earn its place through better flavour, a stronger product story or a clearer premium position.
REQUEST SAMPLES OR A QUOTETell us what you are making, the target price and the expected volume.
We do not offer bulk tequila as general UK warehouse stock for onward resale or transfer. Each shipment is arranged project by project from an authorised producer in Mexico for the named brand or product and the named approved UK bottler or manufacturer shown in the relevant CRT and export documentation. Any UK excise warehousing is part of that approved route and does not permit onward bulk transfer to another bottler.