Tequila is a distilled spirit made from the blue agave plant, and its authenticity and traceability are usually determined by inspection carried out by the Mexican Tequila Regulatory Council. This review looks at the alternative means of authenticating Tequila with analytical methodology, and gives a critical analysis of the available techniques.The use of isotopic ratios stands out as the most robust technique, because it establishes the type of sugar source used and the maturation time of the manufacturing process.
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