Mezcal vs Tequila: What’s the Difference?
Mezcal and Tequila are often confused, but while they share the same agave plant, they are distinct spirits with unique flavours, histories, and traditions. Understanding the differences can enhance your appreciation whether you sip them neat or mix them in cocktails.
In this guide, we’ll break down the key distinctions between Mezcal and Tequila, including how they’re made, where they come from, and their flavour profiles.
What Makes Tequila Different
Tequila is the more famous of the two globally, often associated with shots and margaritas. Here’s what sets it apart:
Agave Type: Only the Blue Weber agave can be used to make Tequila.
Region: Tequila must be produced in Jalisco or select regions in Mexico.
Production: The agave is usually steamed in industrial ovens, producing a cleaner, sweeter flavour.
Styles: Includes Blanco (unaged), Reposado (aged 2–12 months), and Añejo (aged at least one year).
Tequila is typically smoother and more consistent in flavour due to its industrial production methods, making it ideal for cocktails and casual drinking.
What Makes Mezcal Different
Mezcal is a broader category of agave spirits, made from over 30 types of agave and often in smaller, artisanal batches.
Agave Types: Commonly Espadín, but many others can be used.
Region: Produced in multiple Mexican states, primarily Oaxaca.
Production: Roasted in underground pits over wood and stones, giving Mezcal its signature smoky flavour.
Styles: Joven (young), Reposado (aged), and Añejo (aged).
Mezcal has a complex, earthy, and smoky taste. Each batch reflects the terroir and craft of its makers, giving it a unique personality compared to the consistency of Tequila
Mezcal vs Tequila: A Side-by-Side Comparison
| Feature | Mezcal | Tequila |
|---|---|---|
| Agave Type | 30+ varieties (Espadín most common) | Blue Weber only |
| Regions | 9 Mexican states, mainly Oaxaca | Jalisco and select areas |
| Cooking Method | Roasted in underground pits | Steamed in ovens |
| Flavour | Smoky, earthy, complex | Clean, sweet, crisp |
| Production | Small-batch, artisanal | Largely industrial |
| Cocktails | Mezcal Margarita, Oaxacan Old Fashioned | Classic Margarita, Paloma |
How to Enjoy Each Spirit
Tequila: Great in cocktails, like Margaritas, Palomas, or simple shots with salt and lime.
Mezcal: Best sipped neat to appreciate its smoky layers, but also shines in cocktails like the Mezcal Margarita or Oaxacan Old Fashioned.
Tasting Tip: For Mezcal, use a small glass and inhale the aroma before sipping. Notice the subtle smoke, citrus, and earthy notes lingering on the palate.
Conclusion
While both spirits share a common origin, Mezcal and Tequila offer very different drinking experiences. Tequila is polished, smooth, and widely recognized, while Mezcal celebrates craftsmanship, tradition, and regional identity.
Next time you pour a drink, consider what story you want to experience, the refined sweetness of Tequila or the smoky, earthy complexity of Mezcal.
