Mezcal vs Tequila: What’s the Difference?

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.

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.

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).

Mezcal Expressions Available In Our Bottle Shop

Mezcal expressions

The Consejo Regulador del Mezcal (CRM) established three expressions of mezcal based on production technique:

• Mezcal. This is the most industrial, mostly made with modern production techniques like diffusers for roasting and stainless steel fermentation vessels.
• Mezcal Artesanal. This primarily uses traditional production techniques with some modern techniques, like stainless steel or copper stills.
• Mezcal Ancestral. Strictly traditional, rudimentary production techniques are used in this technique. Methods include clay pot distilling, roasting in pit ovens, and fermentation in hollowed tree trunks. Very few commercial producers are set up for this type of production.

Del Maguey Mezcal Vida

Hand-crafted alongside the tropical riverbed in the village of San Luis Del Rio where the Red Ant River flows. Agave: Espadín. Naturally fermented and twice distilled in wood-fired copper stills. Nose of tropical fruit, honey, & roast agave; palate offers ginger, cinnamon, & tangerine, with a soft finish. ABV 42.

Siete Misterios Mezcal Doba-Yej

Montelobos Espadin is a Mezcal Joven with many nuances, the nose is citrusy, salty and peppery. What does Mezcal Espadin taste like? There is an earthy note in the Montelobos Espadin, along with hints of agave and spices, nutmeg and cloves above all, for a sip that confirms the perfect balance between sweetness and subtle smoke.

Mezcal Vago Elote

A very rare and unique mezcal, even by mezcal standards, and the first of its kind to make it across the border. To produce this unforgettable spirit, the sons of Aquilino Garcia Lopez infuse this espadin mezcal with roasted sweet corn for a week and then distill it for a third time. The result is intoxicating, with notes of rich, smoky sweet corn, tropical fruits, vanilla, earth, and smoke. This is what great mezcal is all about. Limited. Please note: This has a redesigned label which is different than the current website image.

Savoring these Spirits

Whether you're drawn to the bright, sharp notes of tequila or the rich, smoky undertones of mezcal, both spirits offer a window into Mexico's soul. They embody the passion, the history, and the artistry of a nation. And for those looking to explore these flavors further, joining a Taster's Club provides an accessible and enriching way to discover the depth and diversity of these Mexican treasures.

In conclusion, while tequila and mezcal share a common ancestry, their differences are a testament to the variety and richness of Mexican culture. From the sun-drenched fields of Jalisco to the smoky pits of Oaxaca, these spirits invite us on a journey—a celebration of heritage, craftsmanship, and the joy of discovery. Whether you're a seasoned aficionado or a curious newcomer, the worlds of tequila and mezcal await, each sip a new chapter in a story that's as captivating as the land from which it hails.