While Mezcal And Premium Tequila Are Both Distilled Spirits From Mexico, They Have Several Key Differences

We have noticed that the agave spirit Mezcal, once recognized as a mysterious liquor, is appearing at hot cocktail bars and restaurant menus across the country. While tequila is considered Mexico’s most iconic liquid export, Mezcal has been around for at least 500 years. Although tequila and mezcal are both made from the agave plant, these spirits are incredibly different.

For starters, the difference between mezcal and tequila is the type of agave plant. Tequila is made from blue agave, where mezcal is crafted by a combination of over 30 agave plants, with espadin being the standard. Another distinct difference between Mezcal and Tequila to be aware of is the region in where they are produced. Tequila is predominately produced in the state of Jalisco, and some created in Guanajuato, Michoacán, Nayarit, and Tamaulipas. Mezcal is mostly created in Oaxaca, but also made in other states such as Durango, Guerrero, and Puebla.

A further difference between mezcal and tequila notably is their cooking method. While tequila is steam cooked for hours in industrial ovens, mezcal is made by roasting the agave in underground pits filled with rocks, wood and charcoal, then crushed by hand or wood which gives this spirit its signature smoky flavor.

In addition the difference between mezcal and tequila significantly is the flavor. Tequila typically has a cleaner, and more straightforward taste , often highlighting the natural sweetness of the blue agave, while mezcal is known for its smoky, and more complex flavor profile as a result of the roasting process. One more difference between tequila and mezcal is the contrast of legality and regulations. Both mezcal and tequila have strict production regulations in Mexico to ensure their integrity as well as to preserve their status as Mexican produced products. Tequila can contain up to 1% additives, such as color and flavor enhancers, and artificial agave flavor. Mezcal must be made from 100% agave and produced in one of nine Mexican states: Oaxaca, Guerrero, Michoacán, Puebla, Durango, San Luís Potosí, Zacatecas, Guanajuato, and Tamaulipas.

So while tequila is a type of mezcal, the methods of production, flavor, and region are differences that set them apart. In other words, tequila is generally smoother and concentrated on the sweetness of blue agave, mezcal swings to a more artisanal, smoky characteristics. Beyond smoky, one might distinguish notes of tropical fruit, roasted pineapple, and more varying on the aging process, climate and region in which the agave is grown. The taste also depends on the blend of different agaves. It may involve a more botanical and aromatic savor than tequila.

Although one can switch tequila-based drinks to this elixir, we have listed cocktails that involve sipping mezcal featuring La Luna and Peloton de la Muerte to try. La Luna is made in Michoacán and highlights notes of floral with hints of citrus blossom and vanilla. Peloton de la Muerte is crafted in the central valleys of Oaxaca, and incorporates a semi-dry mezcal with a hint of smoke on the finish. Sip and enjoy!