Start with the finished drink
The tequila needs to work with acid, sweetness, flavour, carbonation and the target ABV. A liquid that tastes impressive neat may become too woody, too peppery or simply disappear in the mix.
Build bench samples with more than one specification. Taste them blind in the final recipe, not just side by side as straight spirits.
Agave percentage
Higher agave content can bring more cooked-agave character, but it also changes cost and may not always create a noticeable consumer benefit.
A quality mixto can be the right commercial answer. Higher-agave mixtos are also useful when you want a stronger agave signature while retaining the ability to manufacture outside Mexico.
ABV and duty
Alcohol Duty in the UK is linked to the litres of pure alcohol in the finished product, with rates varying by strength band. That means recipe strength has a direct impact on margin.
Model duty, liquid, packaging, freight, production and retailer margin together before locking the recipe.
Scale and repeatability
Your first run may be small, but choose a liquid and supply route that can grow with you.
Agree the specification, testing process, lead time and forecast assumptions early. Changing base tequila after launch can affect flavour, labelling, compliance and customer perception.