Yes, 100% agave tequila is gluten-free. Learn why tequila is safe for celiacs, which types to avoid, and how to identify gluten-free tequila.
Good news for the roughly 1 in 141 Americans with celiac disease and the millions more with gluten sensitivity: pure tequila is completely gluten-free.
Tequila is made from blue Weber agave, a succulent plant with zero connection to gluten-containing grains like wheat, barley, or rye. No grains at any stage of production means no gluten in your glass.
This guide covers everything gluten-sensitive drinkers need to know, like why tequila is safe, which types to choose, potential cross-contamination concerns, and what to watch out for with mixtos and flavored varieties.
Tequila is naturally gluten-free because it’s made from blue Weber agave, which is a succulent plant that contains zero gluten. This protein only exists in grains like wheat, barley, and rye — not to mention that agave isn’t a grain. It’s more closely related to asparagus than to anything in the bread aisle.
Here’s everything that goes into tequila:
That’s it. No wheat, no barley, no rye, no gluten at any stage of production.
The distillation process adds another layer of safety. Even spirits made from gluten-containing grains, like some whiskeys, are technically gluten-free after distillation because the process removes gluten proteins. But with tequila, there’s no gluten to remove in the first place.
One important distinction is that 100% agave tequila is made entirely from blue Weber agave. Mixto tequila only requires 51% agave, with the rest coming from other sugars. This can make things a bit tricky, but we’ll get into that next.
Almost all tequila is gluten-free, but there are a few caveats worth knowing, especially if you’re among the estimated 6% of Americans with non-celiac gluten sensitivity or the 0.71% with celiac disease.
This is the safest choice as it’s made entirely from blue Weber agave with no other sugars or additives. Pure reposado tequila, for example, contains nothing but aged 100% agave tequila. Always gluten-free, always the better option. Look for “100% agave” or “de agave 100% puro” on the label. If you see it, you’re good.
Mixto only needs to be 51% agave. The remaining 49% can come from other sugar sources, which are usually corn or syrup. These are technically gluten-free, so mixto likely won’t trigger a gluten reaction. Despite that, mixto is still worth avoiding. It’s lower quality, has a harsher taste, and worsens hangovers. Plus, adding unnecessary ingredients into the mix increases the risk of cross-contamination.
This is where gluten-sensitive drinkers need to pay attention. Flavored tequilas add ingredients after distillation, and some of those additives may contain gluten or be processed in facilities that handle gluten. Always check labels on flavored varieties or contact the manufacturer directly.
This is how the three types of tequila compare in terms of gluten:
Tequila TypeGluten-free?
Cross-contamination happens when gluten-free products come into contact with gluten-containing ones during production. For tequila, this could mean shared equipment with whiskey or other grain-based spirits, or facilities that process multiple types of alcohol.
The risk is low for most people. Tequila production is largely separate from grain-based spirits as the overwhelming majority of tequila is produced in Jalisco, which focuses almost exclusively on agave products. But if you’re highly sensitive, it’s worth considering.
Research shows that around 13% of industrial food products labeled gluten-free still contain traces of gluten from contamination. Restaurant gluten-free options fare even worse at 42% contamination rates. Spirits generally carry less risk than food since the distillation process removes the gluten, but the concern is still valid.
This is especially important considering that the gluten-free community has grown significantly. Data from 2014 showed that 72% of people following gluten-free diets didn’t have celiac disease, up from 44% in 2009. This means that more people are going gluten-free even if they don’t have to, so it’s a growing concern among the population.
Finding gluten-free tequila is quite easy once you know what to look for. The label tells you almost everything you need to know. Look for these signs:
Though the overwhelming majority of tequila is gluten-free, not all of it is created equal. Watch out for these warning signs:
Yes, León Y Sol is 100% gluten-free and safe for people with celiac disease or gluten sensitivity.
We make our tequila from 100% blue Weber agave sourced exclusively from Los Altos de Jalisco, the highlands region known for producing sweeter, more complex agave. No other sugars, no additives, no colorings, no artificial flavors. Just agave, water, and yeast. What goes into the bottle is exactly what comes out of our distillation process.
Our production follows traditional methods that keep our tequila completely gluten-free:
Every step used ingredients that are naturally gluten-free, and we don’t share facilities or equipment with grain-based spirits.
Transparency matters to us, too. When you pick up a bottle of León Y Sol Blanco or Reposado, you know exactly what you’re getting. Pure highland tequila with nothing to hide and nothing that will trigger a gluten reaction.
Pure tequila is gluten-free, but the moment you start mixing, you need to pay attention. Mixers, syrups, toppings, and liqueurs can all introduce gluten into an otherwise safe drink. Pre-made cocktail mixes are the biggest culprits, as they tend to contain hidden gluten or processed in shared facilities. Beer-based drinks and anything with malt are obvious no-gos.
The good news is that most classic tequila cocktails are naturally gluten-free with the right ingredients. Here are five safe gluten-free tequila cocktail options:
The most popular tequila cocktail also happens to be gluten-free when made fresh.
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Watch out for pre-made margarita mixers, though, as they usually contain gluten. Make it fresh or confirm that the mix is certified gluten-free.
Mexico’s favorite tequila cocktail is refreshing, simple, and naturally gluten-free.
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Instructions:
Most grapefruit sodas are gluten-free, but always check the label on flavored sodas just to be safe.
The Texas favorite. Three ingredients, zero complications. No gluten in sight.
Ingredients:
Instructions:
Watch out for: Nothing, really. This one’s about as safe as it gets. Just make sure your tequila is 100% agave.
The simplest gluten-free option when you want something light.
Ingredients:
Instructions:
Keep in mind that while plain soda water is always gluten-free. Avoid flavored seltzers unless you’ve verified the ingredients.
A sweet, fruity classic that’s naturally gluten-free.
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Instructions:
Some grenadine brands contain artificial ingredients. Use pure pomegranate grenadine or make your own.
Pure 100% agave tequila is gluten-free. No grains, no gluten, no problem. Stick to quality brands with transparent labeling, avoid mixtos and flavored varieties if you’re highly sensitive, and you can enjoy tequila without worry.
León Y Sol checks every box. 100% highland agave, no additives, no shared facilities with grain-based spirits. Just pure tequila made the right way. Shop León Y Sol and drink confidently.
Yes, people with celiac disease can safely drink 100% agave tequila. The spirit is made entirely from the blue agave plant with no gluten-containing grains involved in production.
Cheap tequila is often mixto, using non-agave sugars. While usually still gluten-free, quality and transparency are lower. Stick to 100% agave for safety and taste.
Yes, distillation removes gluten proteins. However, pure tequila never contains gluten to begin with since it's made from agave, not grains.
Hangovers aren't gluten-related. However, mixto tequilas with added sugars may cause worse hangovers for everyone. Stick to 100% agave for a cleaner experience.
