Tequila & Mezcal: What's the Difference?

• Posted on 29 May 2025
• By Dane Mannina
• Posted in agave, agave spirits, jalisco, mexican spirits, mezcal, oaxaca, tequila
• 0

Discussing the differences and similarities between Mexico's two biggest distilled spirits

Tequila and Mezcal are two of the most iconic spirits produced in Mexico, both made from the agave plant and steeped in centuries of tradition. Despite their shared origin, these spirits differ considerably in production methods, regional identity, flavor profile, and even the species of agave used. Understanding the differences between Tequila and Mezcal not only enhances appreciation of their unique characteristics but also helps consumers make more informed decisions when selecting a bottle.

Tequila is a distilled alcoholic beverage made exclusively from the blue agave plant, known scientifically as Agave tequilana Weber var. azul. Its production is strictly regulated by the Consejo Regulador del Tequila (CRT) and can legally take place only in specific regions of Mexico. The vast majority of Tequila is produced in the state of Jalisco, although it is also made in designated areas of Guanajuato, Michoacán, Nayarit, and Tamaulipas. To be classified as Tequila, the spirit must contain at least 51% blue agave sugars, though high-quality Tequilas are made with 100% blue agave. Alcohol content typically ranges from 35% to 55% ABV, with most commercial exports falling between 38% and 40%.

In contrast, Mezcal is a broader category of agave spirits and includes a wide variety of agave species—more than 30 in total. The most commonly used species for Mezcal is Agave angustifolia, known as espadín, but others like tobalá, madrecuixe, and arroqueño are also used. Mezcal is regulated by the Consejo Regulador del Mezcal (CRM) and has a Denomination of Origin that covers nine states in Mexico, most notably Oaxaca, along with Durango, Guerrero, San Luis Potosí, Puebla, Zacatecas, Tamaulipas, Michoacán, and Guanajuato. Like Tequila, Mezcal typically contains 35% to 55% alcohol by volume.

The most significant differences between Tequila and Mezcal lie in their production processes. Tequila is produced using modern, industrial methods. After the agave plants are harvested, the piñas (hearts of the plant) are steam-cooked in large autoclaves or stainless steel ovens. The cooked agave is then shredded, fermented using commercial yeasts, and distilled—typically twice—in stainless steel or copper stills. This process produces a spirit that is known for its clean, crisp, and sweet profile, often featuring notes of citrus, black pepper, and fresh herbs.

Mezcal production, on the other hand, is far more artisanal and rooted in traditional methods. The agave piñas are roasted in underground earthen pits lined with volcanic rock, imparting the spirit’s characteristic smoky flavor. After roasting, the agave is crushed—often by a stone tahona pulled by a mule or horse—and then fermented in open-air wooden vats with natural wild yeasts. The liquid is distilled in small copper stills or traditional clay stills, resulting in a bold, earthy, and complex spirit with pronounced smoky, vegetal, and sometimes mineral or fruity notes.

Despite their differences, Tequila and Mezcal share several similarities. Both must be made from agave and can only be produced in specific regions of Mexico under protected Denomination of Origin status. Each spirit is deeply rooted in Mexican culture and heritage, and both are classified according to aging categories: blanco or silver, which is unaged or aged for less than two months; reposado, which is aged between two and twelve months; and añejo, aged from one to three years. Tequila also includes an “extra añejo” category for spirits aged more than three years.

In terms of taste, Tequila tends to be more approachable for casual drinkers and is widely used in popular cocktails like the Margarita, Paloma, and Tequila Sunrise. Mezcal, by contrast, is typically enjoyed neat and is often considered a sipping spirit, prized for its depth of character and artisanal production methods. Mezcal is traditionally served with slices of orange and sal de gusano, or worm salt, enhancing the complexity of the experience.

Historically, Tequila gained international recognition earlier than Mezcal and has become one of the most globally consumed spirits. Mezcal, once regarded as a rustic cousin to Tequila, has seen a renaissance in recent years, especially among connoisseurs and craft spirit enthusiasts seeking authenticity and bold flavors. The rising demand for small-batch and wild agave Mezcals has helped elevate the category, giving it a place of distinction in the premium spirits market.

In conclusion, while Tequila and Mezcal are both derived from agave and share cultural and legal similarities, they represent distinctly different traditions, processes, and flavor experiences. Tequila is refined and modern, ideal for mixing or smooth sipping, while Mezcal offers a rustic, artisanal spirit with rich, smoky undertones. For those interested in Mexican spirits, exploring both categories provides a broader understanding of the country’s diverse agave heritage.