If you’re a fan of spirits, particularly those hailing from Mexico, you’ve likely heard of both tequila and mezcal. While they may seem similar at first glance—both are distilled from agave plants—tequila and mezcal have distinct differences that set them apart in flavor, production, and tradition. Understanding these differences can enhance your appreciation for both spirits and help you choose the right one for your next cocktail.

 

THE BASICS: AGAVE ORIGINS

Tequila:

• Agave Type: Tequila is made exclusively from one type of agave plant—the Blue Weber agave (Agave tequilana).
• Region: It’s produced primarily in the Jalisco region of Mexico, with a few other regions authorized for production.
• Flavor Profile: Typically, tequila has a cleaner, crisper taste with notes of citrus, herbs, and sometimes a hint of sweetness, especially when aged.

Mezcal:

• Agave Type: Mezcal can be made from over 30 different types of agave, with Espadín being the most common. Other varieties include Tobala, Madrecuixe, and Tepeztate.
• Region: Mezcal is produced in several regions of Mexico, with Oaxaca being the most famous. However, other states like Durango, Guerrero, and Zacatecas also produce mezcal.
• Flavor Profile: Mezcal is known for its distinct smoky flavor, which can vary in intensity depending on the production process and the type of agave used. It often carries earthy, fruity, and even floral notes.

 

PRODUCTION PROCESS: FROM HARVEST TO BOTTLE

Tequila:

• Cooking: The piñas (the heart of the agave plant) used in tequila production are typically cooked in large industrial ovens or autoclaves. This process is faster and creates a cleaner, more consistent flavor profile.
• Distillation: Tequila is usually distilled twice in copper pots, and some premium brands may distill it a third time for extra smoothness.
• Aging: Tequila can be unaged (Blanco), aged for a few months (Reposado), or aged for a year or more (Añejo and Extra Añejo). The aging process can impart flavors of vanilla, caramel, and oak.

Mezcal:

• Cooking: Mezcal’s signature smoky flavor comes from its traditional cooking method. The piñas are roasted in underground pits lined with rocks and wood, giving the spirit its unique, rich, and smoky character.
• Distillation: Mezcal is typically distilled in clay or copper pots, often only twice, though some artisanal mezcals might undergo additional distillations.
• Aging: Mezcal can also be unaged (Joven), aged (Reposado), or aged for a longer period (Añejo). However, many mezcal enthusiasts prefer it unaged to experience the full range of its raw flavors.

 

THE TASTE TEST: COMPARING FLAVORS

When it comes to tasting tequila and mezcal, the differences are immediately apparent.

• Tequila: You’ll often find that tequila is smoother and more refined, with a taste that varies depending on whether it’s Blanco, Reposado, or Añejo. Blanco tequilas are crisp with a strong agave flavor, while Reposado and Añejo tequilas introduce more complex flavors like vanilla, caramel, and oak, due to aging in wooden barrels.
• Mezcal: Mezcal is often described as an “acquired taste” due to its smoky, earthy profile. The smokiness can range from subtle to intense, and it often has a more robust, fuller-bodied flavor compared to tequila. The type of agave used also plays a significant role in the flavor, with some mezcals tasting more herbal, fruity, or even chocolatey.

 

CULTURAL SIGNIFICANCE AND TRADITIONS

Tequila:

• Cultural Impact: Tequila is deeply embedded in Mexican culture, often associated with celebrations, mariachi music, and regional pride. It’s also a symbol of Mexico’s national identity, protected by a designation of origin (Denominación de Origen), similar to how champagne is protected in France.
• Popular Uses: While tequila is commonly enjoyed as a shot with salt and lime, it’s also the star of many classic cocktails like the Margarita, Tequila Sunrise, and Paloma.

Mezcal:

• Cultural Impact: Mezcal has strong ties to indigenous and rural communities in Mexico, where it is still made using traditional methods passed down through generations. It’s often used in ceremonies and is considered a sacred drink by many.
• Popular Uses: Mezcal is typically sipped neat to appreciate its complex flavors, often paired with a slice of orange and a sprinkle of sal de gusano (worm salt). However, it’s also gaining popularity in craft cocktails, where its smoky flavor adds a unique twist.

 

WHICH ONE SHOULD YOU CHOOSE?

The choice between tequila and mezcal depends on your personal taste and the experience you’re looking for.

• Choose Tequila If: You prefer a smoother, more consistent flavor and enjoy classic cocktails. Tequila is versatile and approachable, making it a great choice for both casual sipping and mixing.
• Choose Mezcal If: You’re an adventurous drinker who enjoys bold, complex flavors. Mezcal’s smoky, earthy profile is perfect for sipping and pairs well with foods like grilled meats, chocolate, and spicy dishes.

 

CONCLUSION

Tequila and mezcal are both beloved spirits with rich histories and unique flavor profiles. Whether you’re a tequila devotee or a mezcal enthusiast, understanding the differences between these two can enhance your appreciation for each—and perhaps inspire you to try something new. So next time you’re at the bar or stocking your home collection, consider reaching for a bottle of mezcal or tequila and savor the distinct flavors that these iconic Mexican spirits have to offer.  

 

If you need help deciding on what type of tequila is best for margaritas - check out our article here!