Tequila and agave wine take the same path toward maturity, beginning with the piña heart of a Weber Blue agave plant, which is baked in earthen ovens in order to extract the sugars and juice, sometimes referred to as a syrup or honey water. It then ferments for at least three and up to 12 days. But here’s where the two journeys veer in different directions.
While tequila heads into distillation, reaching adulthood at ABVs from 35% up to 55%, agave wine remains forever young. Its creators filter the fermented liquid and let it rest at average ABVs around 7.5%. This is a big draw for many who enjoy canned or bottled cocktails, as agave wine is lighter and contains less alcohol, making it more suitable for backyard BBQs or beachside sipping. Agave wine cocktails are uncomplicated low-ABV drinks, and they’re more widely distributed and accessible, depending on alcohol laws per U.S. state.
However, there’s such a thing as fortified agave wine, in which full-strength tequila gets added, sometimes doubling or even tripling the alcohol by volume. If it’s genuine tequila made in Mexico added to the agave wine, you’ll usually see a label such as “100% de Agave.” Whether fortified or not, agave wine is extremely versatile in RTD cocktails, sometimes appearing in place of or accompanied by tequila in bottled or canned margaritas, but also in a wide range of other popular instant cocktails such as piña coladas and palomas.
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