Mezcal vs Tequila: Differences, History, Bottles & More

In the vibrant tapestry of spirits that grace our glasses, two Mexican treasures stand out with their rich histories, complex flavors, and deep cultural roots: tequila and mezcal. While both spirits share a common heritage, tracing their origins back to the agave plant, they diverge into unique paths that lead to distinct experiences for the enthusiast, the beginner, and the curious drinker alike. If you're looking to deepen your understanding and appreciation of these exquisite liquors, you're in the right place.

For those eager to explore the nuanced world of tequila try joining a Taster's Club can be an enlightening gateway. It offers a curated experience, delivering different types of tequila to your doorstep, each with its own story and profile. But before we embark on this sensory exploration, let's lay the groundwork with a bit of background.

The Main Differences: A Quick Summary

At a technical and high-level, all tequila is mezcal, but not all mezcal is tequila. Confused? Here’s a bit of a deeper breakdown:

The Agave

Tequila must be made from 100% Blue Weber Agave. While Mezcal can be made from over 30 different species of agave (both wild and cultivated), it is for a more dynamic spirit.

The Region

For Tequila, it’s primarily produced in the state of Jalisco, and Mezcal is most famously produced in Oaxaca, although it can be produced in other regions.

The Cooking Method

During the production of Tequila, the agave hearts are typically steamed in industrial ovens or autoclaves. For Mezcal, the agave hearts are roasted in underground earthen pits lined with lava rocks. This helps develop that beautifully smoky flavor that Tequila doesn’t always have.

The Flavor

Tequila tends to have a strong agave-forward notes, with hints of citrus and pepper. Overall, a cleaner and crisper taste. Mezcal is known for its deeper complexity and range, from heavy smoke to floral notes, depending on the distiller.

All About Tequila

A Toast to Tequila: Mexico's Liquid Gold

Tequila's story begins in the heart of Jalisco, Mexico. This spirited beverage is distilled from the blue agave plant, specifically harvested in this region, giving tequila its distinctive identity. The meticulous process of cultivation and distillation has been refined over centuries, evolving into the sophisticated spirit we cherish today.

Tequila’s Production

It takes 8-12 years for the Blue Weber agave plant to produce quality nectar after it grows, ripens, and matures properly. Agave farmers harvest the plants and cut their outer leaves off, leaving the agave hearts (piñas) to be slow-cooked for 12-48 hours, then crushed to extract the juice. Sometimes at this stage, it’s mixed with sugar to create “mixto” tequila. The juice is then mixed with water and yeast and left to ferment. It gets twice-distilled and diluted before being bottled or aged in oak barrels.

Legally, tequila must be produced in one of five states as certified by the Consejo Regulador del Tequila (CRT): Jalisco, Guanajuato, Michoacan, Nayarit, or Tamaulipas. Most distilleries are in Jalisco’s highlands and lowlands. Tequilas from the highlands are naturally sweet, with fruit, mineral, and floral notes, and those from the lowlands taste spicier, earthier, and herbaceous.

Tequila Types

• Blanco (or Silver): Clear and unaged, it offers a pure taste of agave.
• Reposado: Aged in oak barrels for two to twelve months, it strikes a balance between the agave's freshness and woody notes.
• Añejo: Aged for one to three years, it boasts a richer, more complex flavor.
• Extra Añejo: A relatively new category, aged for more than three years, offering depth and intensity
• Cristalino: This is Añejo or Extra Añejo tequila that has been filtered to remove the color, combining the complexity of aged tequila with the smoothness of Blanco.

All About Mezcal

Mezcal: A Smoky Whisper of Tradition

While tequila is celebrated for its bright and vivacious character, mezcal speaks in smoky whispers, carrying tales of ancient traditions from various regions across Mexico. Unlike tequila, mezcal can be made from over 30 types of agave, each imparting its unique flavor profile to the final spirit. The production of mezcal is an art form, deeply rooted in tradition, with methods that have been passed down through generations.

The key to mezcal's distinctive flavor lies in its preparation. The agave hearts are cooked in earthen pits lined with lava rocks and filled with wood and charcoal, then covered with agave leaves and earth. This underground roasting gives mezcal its signature smoky flavor, a taste that transports you to the rugged landscapes of Mexico.

How Mezcal is Produced

Over 200 varieties of agave grow in Mexico’s countryside, yet only 50 or so can be used to make mezcal. But the majority is made from the fastest-growing varietal, Espadin, which takes about seven years compared to the three decades that other agave varietals can take. There are also mezcal “ensembles”, or those made from a blend of agave types.

When agave plants mature, they produce fructose molecules called inulin that can’t be directly converted to alcohol. So, the plants are roasted first, often in stone or pit ovens. This is where mezcal’s signature smokiness comes from. Agave hearts are then pressed, and the juice produced from that gets fermented and distilled. Distilled mezcal ranges widely in flavor and quality, and it sits between 38% and 55% ABV (alcohol by volume).

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What’s The Difference Between Tequila & Mezcal?

The main difference between these two spirits comes down to the creation process and regions. Each of these two factors builds on the differences for their flavor profile and ABV.

Creation Process

As we mentioned earlier, the biggest differentiator between these two spirits is how the agave is cooked.

Tequila Production

For tequila, the farmers, jimadores, harvest the agave. This is done by removing the leaves to reveal the piña (the heart), which looks like a giant pineapple. Once harvested, these piñas are steamed in a particular manner, with different producers using different variations.

Traditionally, this was done in masonry ovens called hornos, but many modern producers use large stainless steel autoclaves, which are basically huge pressure cookers. The steaming creates fermentable sugars without adding any external flavors. The result is the clean and sweet flavor profile that’s so sought-after by tequila enthusiasts.

Mezcal Production

Mezcal is where things get artisanal and ancient. The producers, known as mezcaleros, dig a large pit in the ground that’s then lined with lava rocks with a fire at the bottom. The rocks heat up to extremely high temperatures, and then the agave hearts are thrown in. Where it’s covered and left to roast for several days, it’s this unique creation process that gives Mezcal its unique smokiness and infusion with the agave. It’s also a process that has largely remained unchanged for hundreds of years.

Flavor Profile

Because of the differences in cooking, the taste on your palate will be drastically different.

• Tequila: Expect a profile that is clean, light, and peppery.
• Mezcal: Mezcal is more savory, with its smoky characteristics.

ABV / Strength

Both spirits usually hover around the same strength, but there are trends to watch out for.

Commercial tequila is typically bottled at 38% to 40% ABV (76 to 80 proof). It’s approachable and consistent. Most high-end and standard tequilas sit at 40% ABV.

Mezcal can have much more significant variations in its strength and ABV. This spirit is often bottled at a higher proof, closer to 45% to 55% ABV (90 to 110 proof). The reason behind this is that Mezcaleros often believe that diluting the spirit too much ruins the texture and mouthfeel.

Regions

Similar to other timeless spirits, like Champagne, it’s all about the region it’s produced in and how it’s classified as either a tequila or mezcal, called the Denominations of Origin (DO).

Tequila

The heartland of tequila is the state of Jalisco, particularly around the town of Tequila and the highlands, known as Los Altos. The lowlands and valley of Jalisco also produce amazing Tequila, known as Los Valles. However, it can also be legally produced in parts of four other states: Guanajuato, Michoacán, Nayarit, and Tamaulipas.

Mezcal

While Mezcal doesn’t have a dedicated state, it’s most popular for being produced in Oaxaca. The diverse terrain creates an incredible agave variety that makes a more diverse sipping experience.

However, the mezcal DO is massive and also includes Durango, Guanajuato, Guerrero, San Luis Potosí, Tamaulipas, Zacatecas, Michoacán, and Puebla. The interesting thing about the massive DO for Mezcal is that each state offers a unique terroir that influences the final spirit.

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How to Drink Tequila versus Mezcal

While similar, there are different ways to explore each of these spirits.

How to Drink Tequila

When it comes to Tequila, how you enjoy and drink it depends on the type of tequila you’re drinking.

Blanco (Silver)

If you’re enjoying a Blanco, this unaged tequila is crisp with strong agave notes and a peppery character. It’s ideal for your fun shots or makes an amazing base for tequila cocktails.

Reposado & Añejo

Reposado and Añejo are aged and made for sipping or enjoying in a sophisticated cocktail. Reposado, meaning “rested”, is aged for at least two months to help impart more layers and depth. For Añejo, meaning "aged", it’s aged for at least a year. This longer ageing timeline softens the tequila notes for more layers of vanilla, caramel, and warm spice.

To truly appreciate them, treat them like a fine whiskey and use the best tequila glasses. Pour a measure neat (with no ice) into a copita or a Glencairn glass. These glasses are designed to concentrate the aromas, allowing you to appreciate every nuance. Take a small sip, let it rest on your palate, and enjoy as the flavors unravel.

Top Tequilas to Try

Top Mezcal to Try

Del Maguey Vida

Del Maguey is the legend for introducing the first single-village mezcal. It’s crafted through the traditional route with natural fermentation in wooden vats and double distillation in small copper stills. This mezcal is amazing for mixing as it has a strong smoky backbone for your cocktails.

Tasting Notes: You’ll find the nose opens with fruit and a hint of honey with roasted agave. On the palate, you'll go on to discover notes of ginger, cinnamon, and burnt sandalwood. It finishes with a long and pleasant smokiness.

Region: San Luis del Rio, Oaxaca | ABV: 42.0% | 750ml

Purchase Del Maguey Vida

How to Find The Best Tequila & Mezcal

Finding the right tequila that perfectly matches your palate can be an exhilarating and flavorful adventure. One exceptional way to explore the rich and diverse world of tequila is by joining the Tequila of the Month Club from Taster's Club.

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Each month, club members receive a thoughtfully curated bottle of premium tequila, paired with detailed tasting notes and fascinating insights into the distillery's heritage and production methods.