For many, mezcal and tequila are simply different names for the same potent spirit hailing from Mexico. While they share similarities in origin and base ingredient, these two spirits differ significantly in taste, production, and cultural identity. Understanding the difference between mezcal and tequila helps consumers make more informed choices, whether sipping or mixing.
Origin and Geography
Both mezcal and tequila are distilled from agave plants and originate in Mexico, but they come from different regions and are regulated under separate appellations of origin.
Tequila is primarily produced in the state of Jalisco and a few surrounding areas. The town of Tequila, where the spirit gets its name, is the epicenter of production. Mezcal, on the other hand, is predominantly made in Oaxaca, although it can legally be produced in eight other Mexican states including Durango, Zacatecas, and Guerrero.
These geographic differences are more than just names on a map. The climate, soil, and altitude of each region influence the type of agave grown and the final flavor profile of the spirit.
Agave Varieties Used
Tequila is made exclusively from one type of agave: the blue weber agave (Agave tequilana). Mezcal, by contrast, can be made from over 30 different agave species. The most commonly used for mezcal is espadín, but wild varietals such as tobalá, madrecuixe, and tepeztate also contribute to a broader range of flavors.
This botanical diversity gives mezcal tequila a complexity not typically found in tequila. Some mezcal enthusiasts compare this to the variety found in wine grapes, where terroir and plant genetics combine to create a highly individualized tasting experience.
Production Methods
One of the most significant differences between mezcal and tequila lies in how they are produced.
Tequila is typically industrially produced using modern autoclaves (pressure cookers) and stainless steel distillation columns. The process is faster and more consistent, which contributes to tequila’s widespread availability and affordability.
Mezcal, on the other hand, is traditionally crafted using ancestral methods. The agave hearts, or piñas, are roasted in underground earthen pits lined with volcanic rock and wood. This slow, smoky roasting process is what gives mezcal its distinctive smoky flavor.
After roasting, the agave is usually crushed by a tahona (a stone wheel pulled by a horse or mule), then fermented naturally in wooden vats and distilled in clay or copper stills. The result is a handcrafted product with bold, earthy flavors and a smoky finish.
Flavor and Aroma Profiles
Tequila typically has a cleaner, lighter flavor with a focus on citrus, pepper, and cooked agave notes. Aged varieties—such as reposado and añejo—develop richer caramel, vanilla, and oak tones.
Mezcal tequila, due to its diverse agave sources and traditional production methods, offers a much wider range of flavors. Expect bold earthy notes, mineral complexity, vegetal undertones, and that signature smoky finish. Wild agaves and small-batch production methods often make each bottle of mezcal a unique sensory experience.
Classification and Aging
Both mezcal and tequila are classified based on their aging process, but the terminology and practice can vary.
- Blanco (also called Joven in mezcal): Unaged and bottled shortly after distillation.
- Reposado: Aged in oak barrels for 2–12 months.
- Añejo: Aged for 1–3 years in oak.
- Extra Añejo: Aged for more than 3 years (a relatively new category in tequila, less common in mezcal).
While aged tequila is widely available, many traditional mezcal producers focus on unaged or lightly aged expressions to let the raw agave flavors shine. However, aged mezcal (reposado and añejo) is growing in popularity among international consumers.
Cultural and Legal Considerations
Tequila has become a global brand, with strict regulations enforced by the Consejo Regulador del Tequila (CRT). It is mass-produced and widely exported, with a strong presence in international cocktails and nightlife.
Mezcal remains more rooted in artisanal production. Many mezcaleros (mezcal makers) are small-scale producers preserving indigenous knowledge and local traditions. Regulatory oversight comes from the Consejo Regulador del Mezcal (CRM), though not all producers choose to be certified due to costs or philosophical reasons.
Additionally, mezcal often carries deeper cultural and spiritual significance. It’s traditionally used in ceremonies and celebrations in Oaxaca and other regions, often consumed with sal de gusano (a spicy salt made with ground maguey worms) and orange slices.
Price and Availability
Because of its industrial scale, tequila is generally more affordable and widely available. Mezcal tequila, being more labor-intensive and often made in smaller batches, usually commands a higher price.
However, the growing global interest in artisanal spirits has led to a boom in mezcal exports. Consumers are increasingly seeking out authentic, handcrafted options over mass-market brands.
Conclusion
While both mezcal and tequila are agave-based spirits with deep roots in Mexican culture, they offer vastly different experiences. Tequila is consistent, smooth, and versatile—ideal for cocktails or casual sipping. Mezcal tequila is complex, smoky, and expressive of its terroir, perfect for those seeking an adventurous drinking experience. As consumers become more educated about the distinctions, many are expanding their palate beyond mainstream options. Whether you’re exploring mezcal for its artisanal appeal or tequila for its refined aging, there’s a world of flavor waiting in every bottle. And for those looking to savor the pinnacle of tequila aging, don’t overlook the luxurious depth of extra añejo tequila—a category that exemplifies the art of long-term barrel aging at its finest.
