Hydrates are crystalline solids formed from water with small molecules in their structure. Depending on the molecule encapsulated inside, hydrates can be classified as liquid hydrates or gas hydrates. Currently, gas hydrates represent a significant threat to the oil and gas industry, so their study is vital to minimize their threat in these areas. Therefore, it is necessary to select a hydrate control mechanism correctly. One of them is using thermodynamic inhibitors that modify the thermodynamic conditions for hydrate stability. This work studies the inhibitory effect of several thermodynamic inhibitors on the formation of THF hydrates. THF is a cyclic ether that forms liquid hydrates at atmospheric pressure, and the selected inhibitors for this study include industrial methanol, ethanol, butanol, monoethylene glycol. Additionally, there is an alternative proposal of artisanal ethanol to evaluate whether its use is feasible as a substitute in effectiveness and economic convenience. Considering Ecuador’s agricultural vocation and the use of green chemistry to valorize and take advantage of agro-industrial wastes or inedible natural sources, generating chemical additives to obtain hydrate inhibitors. As this promotes the concept of circular economy in the country, producing artisanal ethanol from sugar cane is studied as an alternative to using industrial ethanol in hydrate control in hydrocarbon industries. The inhibitors evaluation is carried out by using a circulation bath to freeze and subsequently dissociate various types of samples of THF and the proposed inhibitors. The results obtained in hydrate dissociation temperature analysis, various loss and recovery factors, and several economic studies of the different inhibitor prices in the market determined that the most effective inhibitors are methanol and both ethanols. In contrast, in economic terms, the most convenient is artisanal ethanol.