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Tequila and mezcal are often confused, many think they are the same thing or interchangeable. But while both are from Mexico and made from agave, they have some interesting differences. All tequilas are mezcals, but not all mezcals are tequilas. The difference is in the region, agave and production. Tequila is made from blue agave and primarily from Jalisco, mezcal can be made from over 30 types of agave, and Oaxaca is the heart of mezcal.
Mezcal is cooked in underground pits with lava rocks, which gives it a smoky flavour, and tequila is cooked in above-ground ovens, which gives it a cleaner taste. The production process makes mezcal feel more artisanal, small batch compared to tequila’s industrial process. So if you are sipping a smoky mezcal or drinking a classic margarita with tequila you are experiencing two different expressions of Mexico’s rich distilling tradition.
What Is Tequila?
Tequila is a Mexican spirit made from the Blue Weber agave plant, mainly produced in Jalisco. This stuff has to have at least 51% agave, but premium tequilas are labelled “100% agave” so you know it is the real deal.
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The agave piñas are harvested, steamed in ovens and fermented to make the spirit, which is often enjoyed in margaritas or sipped neat. Tequila has a clean, crisp taste with variations depending on the ageing process. Blanco is unaged, reposado is aged up to a year and añejo is aged even longer for a richer taste.
What Is Mezcal?
Mezcal is a traditional Mexican spirit made from any of over 30 types of agave, mainly produced in Oaxaca. Its production is very artisanal, the agave piñas are cooked in underground pits lined with stones which gives mezcal its smoky flavour.
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Unlike tequila which is made from just one type of agave, mezcal’s many agave varieties give it a wide range of flavour profiles from earthy and vegetal to fruity and spicy. Small batch production means mezcal is often sipped slowly to enjoy the complexity of the flavours and the culture.
Difference Between Tequila And Mezcal
Contents
Mezcal is made from 100% pure agave juice so the entire process is based on the plant’s natural sugars. This means a more robust and true agave flavour. Tequila can be made with only 51% agave juice and the other 49% from other sugars like cane or corn syrup. This makes tequila more commercial but can also dilute the agave’s natural character. Only tequilas labelled as “100% agave” are made from the blue agave plant.
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Agave Species
One of the main differences between mezcal and tequila is the agave species. Mezcal has way more versatility as it can be made from over 30 species of agave like Espadín, Tobalá or Tepeztate each with its own flavour profile. Tequila can only be made from one species: the Blue Weber agave. This limitation in agave type gives tequila a more uniform taste while mezcal’s variety of agave species means more flavours and complexity.
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Region
Mezcal is deeply rooted in Mexican culture, 90% of the world’s mezcal is from the state of Oaxaca. Mezcal is also produced in a few other states like Durango and Guerrero making it a more geographical spirit. Tequila is more region-specific, most of the production is from the state of Jalisco but a few neighbouring areas are also allowed to produce tequila. This regional difference affects the flavours and traditions behind each spirit.
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Cooking Method
Mezcal is made in an artisanal way which gives it its smoky flavour. About 95% of mezcal is artisanal where the agave hearts (piñas) are cooked in open pit fires lined with stones which gives the final product a unique, earthy and smoky taste.
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Tequila production traditionally involves steaming the agave piñas in large ovens called autoclaves which gives a cleaner and lighter flavour without the smoky depth of mezcal. This difference in cooking methods is what makes the flavour profiles of the two spirits different.
