The Bureau of Standards Jamaica has issued Draft Jamaican Standard DJS 381:2026 for tequila, with a public comment period open from May 10 to July 9, 2026.
The compulsory draft standard establishes specifications for tequila production, composition, contaminants, packaging, labelling, and sampling requirements in Jamaica, aligning with Mexican tequila standards, Codex texts, and ISO sampling procedures.
a-The draft recognizes:
“100% Agave” tequila
“Tequila” containing up to 49% non-agave sugars
b-Recognized tequila classes include:
Silver (Blanco)
Gold (Joven/Oro)
Aged (Reposado)
Extra-aged (Añejo)
Ultra-aged (Extra Añejo)
Composition & Processing
Alcohol content: 35–55% ABV
Permitted mellowing ingredients include caramel colouring, oak extracts, glycerine, and sugar-based syrups
Flavourings must comply with Codex CAC/GL 66
“100% Agave” products cannot use non-agave sugars
The standard establishes limits for:
Methanol
Higher alcohols
Aldehydes
Esters
Furfural
Dry extract
Maximum contaminant limits are specified for Arsenic,Lead, Tin, Copper, Iron, Mercury, Cadmium
Microbiological criteria include Total plate count
,Yeast and mould, Coliforms
Labels must declare:
1.Product name
2.Manufacturer details
3.Alcohol content
4.Ingredient list
5.Net contents
6.Batch code
7.Country of origin
8.Storage conditions
The draft also Prohibits health claims on alcoholic beverages
Requires warnings on drinking and driving, excessive consumption, medication interaction, pregnancy risks, and underage drinking
Establishes minimum warning logo/pictogram sizes based on pack volume
Packaging & Sampling
Products must use suitable food-grade containers
Packaging must comply with excise sealing requirements