What mixto means
The official tequila standard separates tequila into two categories. Tequila 100% agave uses only sugars from blue Weber agave. The category commonly called mixto uses at least 51% blue agave sugars, with up to 49% coming from other permitted reducing sugars.
A supplier may also produce higher-agave mixtos, including liquids at 70%, 80%, 90% or even 99% agave.
Why it matters for UK production
Tequila 100% agave must be bottled at origin within the protected territory. Mixto tequila can be exported in bulk and bottled or used in drinks outside that territory, provided the relevant rules and approvals are followed.
That makes mixto the practical route for many UK RTDs, bottled products and contract manufacturing projects.
Quality varies
A poor mixto can taste thin or harsh. A well-made mixto can be smooth, agave-forward and very effective in a mixed drink.
Look beyond the category name. Ask about agave percentage, production method, additives where relevant, sensory specification and how the liquid performs in your recipe.
When we recommend it
For most UK-made tequila RTDs, a good mixto is the sensible place to start. It gives you cost control, legal bulk supply and enough flexibility to choose the agave intensity that suits the product.
The aim is not to use the cheapest liquid. It is to spend money where the consumer will actually notice it.