Fuente: PubMed "wine" Health Aff Sch. 2026 Jul 4;4(7):qxag170. doi: 10.1093/haschl/qxag170. eCollection 2026 Jul.ABSTRACTThe United States alcohol-regulatory system classifies beverages by base ingredient-spirits, malt, or wine-rather than alcohol content. As a result, a canned vodka soda and a malt seltzer with the same alcohol content can be taxed, distributed, and sold under different rules. An industry-led alcohol-equivalency movement is pressing states to classify low-alcohol spirit-based ready-to-drink cocktails by alcohol content, producing tax reductions, expanded retail access, and federal container modernization. Drawing on state statutes, fiscal notes, Alcohol and Tobacco Tax and Trade Bureau rulemaking, and public health evidence, this Policy Inquiry argues that alcohol-content-based classification is defensible but should not become deregulation without safeguards. Among the measures identified, none pairs spirit-based ready-to-drink tax or retail-access liberalization with minimum unit pricing, dedicated harm-reduction revenue, modernized warning mechanisms, and alcohol-availability controls. The article proposes a framework combining standard-drink-based access limits, minimum unit pricing, dedicated revenue, point-of-sale alcohol information, retail-marketing guardrails, and combined state and local licensing authority.PMID:42516520 | PMC:PMC13404988 | DOI:10.1093/haschl/qxag170