Diffuser Tequila: Pros, Cons, and What to Look For

One of the key criticisms of diffuser tequila is acid extraction, where sulfuric acid may be used to break down starches in raw agave fibers. Unlike traditional methods that slowly cook the agave piñas in ovens or pits, the diffuser skips this step, shredding the agave (sometimes including its bitter core) before converting the starches into sugars in an autoclave. While fast and efficient, this method can strip away the natural sweetness and complexity of the agave. To compensate, producers often add glycerin, sugar syrups, or artificial flavorings to mimic the flavors lost during the industrial process.

On the positive side, diffuser technology enables producers to maximize yield and reduce costs, making tequila accessible to more consumers. However, the heavy automation involved reduces the need for skilled labor, impacting jobs in tequila-producing regions. Additionally, blending diffuser-made tequila with traditionally crafted batches while maintaining the same NOM (Norma Oficial Mexicana) can mislead consumers about the product’s quality.