Tequila is made by fermenting and distilling the blue agave plant. On Passover, we avoid chametz, which is produced any time grains (wheat, barley, spelt, rye, or oats) ferment (see What Is Chametz?).

Since agave is not a grain, it is theoretically very possible to make kosher-for-Passover tequila. However, since it is often made with yeast that is extracted from grain, or aged in casks that were previously used for bourbon, only purchase or consume tequila that is certified as kosher for Passover.

In addition, there are some (including Chabad) who traditionally avoid all alcohol on Passover (with the exception of wine).