Mezcal or tequila?
Discover the difference between both spirits

Let’s start with the basics: both mezcal and tequila are distilled alcoholic beverages originating from Mexico, but they have significant differences in terms of origin, production process, flavor, and legal regulations. Here are some key differences between mezcal and tequila:

Geographical origin:

Tequila is produced in the region of the same name within the state of Jalisco. In other words, it has a designation of origin. While mezcal also has a designation of origin, it is broader. Mezcal is produced in several regions of Mexico, primarily in Oaxaca, but also in states like Guerrero, Durango, San Luis Potosí, Zacatecas, Guanajuato, Tamaulipas, and Michoacán.

Raw material:
Tequila is made exclusively from the blue agave (agave tequilana Weber). This agave must be cultivated in the regions designated by the Tequila Regulatory Council (CRT).

Mezcal can be made from a variety of agaves such as espadín, tobalá, tobasiche, arroqueño, among others.

Production process:

The production process for tequila mainly involves steaming the heart of the agave (piña), extracting the fermented juice, distillation, and, in some cases, aging in oak barrels. In mezcal production, the agave piñas are cooked in an underground oven with hot stones, giving it a characteristic smoky flavor. They are then crushed, fermented, and distilled in copper stills.

Flavor and aroma:

Tequila generally has a smoother, sweeter flavor, with notes that can range from citrus and tropical fruits to vanilla and caramel, depending on the type of tequila and its aging process. Mezcal can have a wide range of flavors that include robust, smoky, herbaceous, earthy, fruity, and spicy notes.

Thus, although tequila and mezcal share some similarities, such as being agave distillates and having Mexican origins, there are notable differences in terms of raw materials, production processes, flavors, and aromas, giving each its distinctive personality.