Ask the Collective
The questions independent drinks founders ask most — answered. Distilled from years of community knowledge so the good stuff never disappears in the feed again.
What are the current regulatory rules around declaring tequila additives, and what's the industry stance on 'additive-free' claims?
The tequila industry is navigating a significant regulatory shift around additive declarations. The **Consejo Regulador del Tequila (CRT)** has recently restricted how producers can market additives, including a ban on claiming products are 'additive-free'—a move that has generated debate within the sector. Key points from community discussion: - The restriction appears to stem from regulatory control efforts by the CRT, with industry observers noting it's partly about controlling the narrative around tequila quality standards rather than purely health-driven - **Tequila Matchmaker** has been at the centre of advocacy around additive-free standards, creating tension with the CRT's position - Consumer awareness is mixed: while some consumers care deeply about additives (particularly regarding hangover effects and chemical breakdown), the broader market uptake of 'additive-free' messaging remains uncertain - Industry figures like Grover have weighed in on the control dynamics at play - The Consejo and regulatory bodies continue to shape these rules, and the **BDA** (British Distributors Association or similar) has also been communicating updates to UK importers Members should monitor CRT communications and consider how this affects their own labelling and marketing claims, particularly if selling into markets where additive declarations matter to consumers.
What colour additives and preservation methods should we use for display and event samples?
For display samples at events, members use food colouring to match product appearance and preserve stability. **Food colouring** — cheap and effective for matching rum and pink gin colours in display minis; coordinate the shade with your bottler to replicate your actual product. **E150a caramel** — recommended as a standard colour solution, particularly for steeps or macerates; discuss feasibility with your bottler as each line differs. **Potassium sorbate and citric acid** — add both to prevent mould growth and extend sample shelf-life at events. Members suggest having a direct conversation with your bottler about what's practical for your specific production setup, as preservation needs vary by format (mini bottles vs cans).