I too was surprised to find sugar in tequilas that I'd assumed were strictly prohibited from doing so; ergo this analysis."Sugar in Tequila - Yes, No, Maybe".
Summary for Monkeys: Ordinary tequila may be "enhanced", while those labelled "100% Agave" may NOT. Despite the massive and VERY specific Mexican regulations, which include close supervision by the government, Milagro Silver "100% Agave" seems to contain enough sugar to float a brick.
In detail
In re tequila, linked below are the Mexican regulations of what I'd believed was a very well regulated and pure spirit:
"From 4.1 Definitions:
"4.1 Mellowing
Procedure to soften the flavor of the Tequila, through the addition of one or more of the following ingredients:
Caramel coloring
Natural oak or Encino oak extract (holm or holm oak extract).
Glycerin
Sugar-based syrup"
4.34 Tequila:
Tequila may be enhanced by the addition of sweeteners, coloring, aromatizers and/or flavorings permitted by the Ministry of Health in order to provide or intensify its color, aroma and/or flavor...
...wherein said musts may be enhanced and blended together before fermentation with other sugars up to a proportion no greater than 49% of total reducing sugars expressed in units of mass, pursuant to this Official Mexican Standard, and with the understanding that cold mixing is not permitted.
Reference to the term “Tequila” in this NOM is understood to apply to the two categories indicated in Chapter 5, except for express references to “100% agave” Tequila."
4.24 Cold Mixing:
They consist of adding or mixing any alcoholic beverage different to Tequila during the manufacturing stages of Tequila, including the finished product."
4.25 Musts
Sugary liquid, obtained from the extraction of the hydrolyzed agave and added with other sugars, according to this NOM, ready to be fermented.
It turns out our impressions have been both right and wrong insofar as purity. It seems that ordinary "Tequila" MAY be altered with added sugar up to certain limits, while those labelled "100% Agave" may not. Chew on this:
While..."5.1.2 “Tequila”
"The product defined in paragraph one of Section 4.34 of this NOM whose musts may be enhanced and blended together prior to fermentation with other sugars in a proportion not to exceed 49% of total reducing sugars expressed in units of mass. This maximum enhancement of up to 49% of total reducing sugars expressed in units of mass may not be done with sugars from any species of Agave. The 51% of total reducing sugars expressed in units of mass may only be enhanced with tequilana weber blue variety Agave grown in the territory specified in the Declaration."
If you want to be truly impressed, please be sure to look at Section 6.5.2 "Use of Sugars" which goes into GREAT detail and specifically addresses the issues, using terms like "adulteration". The government, like Canada, goes to great lengths to monitor and inspect the entire process.5.1.1 “100% agave
"Pursuant to Section 4.34 of this NOM, a product whose fermentation may not be enhanced with sugars other than those obtained from the tequilana weber blue variety Agave grown in the territory specified in the Declaration. For the product to be considered “100% agave” Tequila, it must be bottled in the bottling plant controlled by the Authorized Producer, which must be located within the territory specified in the Declaration."
"This product must be labeled using one of the following statements: “100% de agave,” “100% puro de agave,” “100% agave,” or “100% puro agave,” to which the word “azul” [“blue”] may be added."
So far so good! I think?
So far we've determined that run of the mill "Tequila" can be altered (rather dramatically) with sugar, and apparently is. But those labelled "100% (Blue) Agave" cannot be altered.
But here's the problem...
I just checked the bottle of Milagro Silver Tequila (a highly promoted premium) and whoopsy - it is clearly labelled "100% Agave". Oh no, Mr. Bill! Despite the voluminous and extremely specific regulations, the distiller seems to managed to add sugar anyway, and based on my crude but practical test, a LOT of it.
Flat Ass Bottom Line
Did this disallowed sugar have an effect? You bet it did. Most of you know that a good tequila is quite vegetal, and silvers especially (with NO aging) can be a little dramatic. The Milagro Silver with all the assumed sugar found, was anything but that. It was super smooth and quite muted, VERY easy drinking but almost no character and no real vegetal sensations.
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http://www.tequila.net/faqs/tequila/wha ... quila.html
