The fight for greater transparency around additives in spirits—and tequila in particular—has escalated in recent weeks.
At the center of the issue is a growing movement to encourage tequila producers to omit additives from the spirit, and to force those using additives to disclose that usage. These additives include sweetening syrups, caramel coloring, glycerin and oak extracts intended to make a tequila seem smoother, older or sweeter.
Grover and Scarlet Sanschagrin, the Guadalajara, Mexico-based founders of Tequila Matchmaker, are at the forefront of those advocating for tequila brands to disclose additive use. Earlier this year, their efforts yielded a run-in with Mexico authorities. According to local news reports, the Sanschagrins’ home—which housed lab equipment used to test for additives—was entered on Wednesday, March 27, under a search warrant. Hundreds of pieces of equipment were confiscated from the property, under the accusation it was being used for illegal distillation.
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This unfolded just two days after the Sanschagrins hosted a tasting seminar in New York City sponsored by Mijenta Tequila for journalists and other industry pros. I was one of the writers in the room, there to learn more about what tequila tastes like with and without additives.
The Sanschagrins declined to comment on the recent situation. “We are not talking about it at this time under our lawyers’ advice,” they said. “We hope it will be resolved soon.” Mexico’s Tequila Regulatory Council (Consejo Regulador del Tequila, or CRT)
This Article was originally published on Wine Enthusiast
