At least 51% of tequila’s fermentable sugars must come from blue agave under Mexico’s tequila regulations.
This rule distinguishes tequila from 100% agave tequila. Standard tequila, often called mixto in industry discussions, may use sugars from other permitted sources for the remaining portion. The finished spirit must still comply with Mexico’s official tequila standard and denomination-of-origin rules.
Tequila labeled “100% agave” is made exclusively from sugars derived from blue agave. That label is therefore different from simply calling a bottle tequila. Both types are regulated tequila, but their raw-material requirements are not identical.
The percentage rule is also why tequila should not be treated as interchangeable with every agave spirit. Mezcal has separate production rules and can be made from numerous agave species. Tequila specifically depends on blue agave and a protected Mexican production framework.