Why ‘Clean’ Tequila Isn’t Healthier

“Clean,” “additive-free” and “feel good” tequilas are everywhere. What do those words actually mean? [...] Read More... The post Why ‘Clean’ Tequila Isn’t Healthier appeared first on Wine Enthusiast.

May 20, 2025 - 15:15

A “clean tequila seltzer” created by a registered dietitian. A “feel good” tequila that “causes fewer hangovers” because it’s made with “clean ingredients.” A “healthier” ready-to-drink margarita, made with “additive-free” tequila.

These products, which all recently landed on my radar, seem to lean into tequila as a magical wellness elixir. And I’ve had enough. It’s time to stop talking about “clean” tequila.

I don’t hear wellness-adjacent claims made about whiskey, Cognac or even mezcal. The theme seems to be rooted firmly in tequila. Why?

It isn’t out of nowhere. For the decade-plus I’ve been covering the spirits industry, I’ve side-eyed articles and studies—and more recently, influencers—declaring tequila as “healthier” than other spirits. A recent example: An October 2024 New York Post story that ran with the headline “I’m a doctor—if you’re going to drink alcohol, this is a surprisingly healthy choice.”

The story cites a gastroenterologist who has “taken to TikTok” to share his opinion that tequila is the “healthiest choice” for drinkers. His reasoning includes that agave is gluten-free, low in sugar and carbs and, once distilled, is metabolized more slowly than other alcoholic beverages, which he concludes might reduce hangovers.

In moderation, spirits and cocktails can be part of a healthy lifestyle, but they should never be promoted as ‘healthy.’

It reminds me of another oft-repeated refrain, that tequila has fewer calories than other distilled spirits and so must be “healthier.” Add to this a healthy “halo” conferred by myriad celebrity-owned tequila brands. While this isn’t unique to tequila, the implication remains: If Kylie Jenner (or Rita Ora, or Dwayne Johnson, etc. etc. etc.) can look like that with a reposado in hand, maybe we can, too?

Spare me, please. The big problem with all of these claims? None can be proven scientifically.

Over the past couple of years, yet another buzzword has emerged: additive-free tequila, which is often conflated with the so-called “clean eating” movement.

For those unfamiliar, a battle is raging within the tequila industry around the disclosure of undisclosed additives (like caramel color, glycerin or oak extract) used to make a tequila seem smoother, older or sweeter. Many producers who eschew additives are trumpeting “additive-free” language on labels.

To be clear, those who value additive-free, minimally processed foods may very well appreciate a similar approach to their drinks. But “additive-free” does not confer “healthy” status to booze. That hasn’t stopped many producers from twisting the narrative to suggest this.

Friends enjoying tequila based cocktails together — Getty Image

Some recent marketing likely stems from the panic that consumers, particularly younger ones, are drinking (and spending) less when it comes to alcohol. “Cali sober” and “Dry January” have entered mainstream culture and zero-proof distillates are widely available. Inflation has even led some to pare back spending on drinks, which are regularly priced at $20 a pop these days.

But now, at a time when alcoholic beverages are under fire due to flawed anti-alcohol studies, faux wellness rhetoric is particularly dangerous.

I want to say this loud and clear: In moderation, spirits and cocktails can be part of a healthy lifestyle, but they should never be promoted as “healthy.”

People enjoy alcoholic beverages for various reasons: to relax, celebrate or simply to enjoy the flavor. But no matter how much organic agave or cold-pressed green juice you mix with your so-called “healthy” tequila, it will never be a wellness elixir.

Promoting transparency about what’s in tequila is commendable. By all means, raise a toast with additive-free tequila. But know the only thing “clean” about it will be your conscience.

This article originally appeared in the June/July 2025 California issue of Wine Enthusiast magazine. Click here to subscribe today!