Tequila typically ranges around 40% ABV (80 proof), with most bottles sitting in the 35–38% ABV range in Mexico and around 40% ABV for export markets like the U.S. This makes it comparable in strength to many other spirits such as vodka, rum, and whiskey. Some premium or specialized expressions can be higher, but that’s the exception rather than the rule. Key points

• Standard tequila strength: about 40% ABV (80 proof) in the U.S. and many international markets. [ABV commonly cited in industry guides and brand tolerances]
• Mexican labeling: legally, tequila is produced within a range that typically falls between 35% and 55% ABV depending on product and tax considerations. [Mexico’s regulatory framework for tequila]
• Variants: unaged (blanco/silver) tequilas are usually still around 40% ABV; aged expressions can also be 40% ABV, but some brands may offer stronger variants up to around 50% ABV in certain markets. [Typical product profiles across categories]
• Practical impact: the difference between 40% ABV and slightly higher or lower ABV can affect palate perception and how a tequila blends in cocktails, but the majority of mainstream tequilas behave similarly in cocktails and neat tasting at standard servings. [Taste and mixing considerations]

If you’d like, I can tailor the explanation to a specific country or brand, or help estimate how many servings of tequila a certain number of ounces contains.