Is Any major brand Tequila (blanco, 100% agave vs. mixto) low FODMAP?

Yes — tequila is low-FODMAP, including 100% agave blanco, despite agave's reputation as a FODMAP offender. Raw agave is dense with fructans and agave nectar is an excess-fructose sweetener, but neither survives tequila production: the fructans are cooked into fermentable sugars, yeast converts those sugars to alcohol, and distillation carries over only the alcohol and aromatics, leaving remaining sugar in the still. The 100% agave versus mixto distinction matters more for taste than for FODMAPs. Mixto tequila only has to derive 51% of its fermentable sugars from agave — the rest is typically cane or corn sugar — and Mexican regulations let producers round it out with about 1% 'abocantes': caramel color, oak extract, glycerin, and sugar-based syrup. Glycerin is technically a polyol and the syrup is sugar, but at roughly 1% of a 1.5 oz pour these are trace amounts; 100% agave blanco simply has the cleaner label. Where tequila drinks actually go wrong is the margarita: bottled sour mix, agave nectar, and orange liqueur stack up excess fructose and plain sugar fast. Alcohol itself also remains a gut irritant that can speed motility regardless of FODMAP content, so the pour size matters as much as the pour.

📏 Standard pour is 1.5 oz (44 ml). Blanco with soda water and fresh lime (ranch-water style) stays low-FODMAP; margaritas built on bottled sour mix, agave nectar, or orange liqueur are where the fructose stacks up. If ordering a margarita, ask for fresh lime juice and skip the agave syrup.