Is mezcal just cheap tequila? Dispelling the Myth of Mexico's Artisanal Spirit

While it might seem that way to the uninitiated, tequila is actually a type of mezcal, but not all mezcal is tequila. This common misconception that mezcal is just cheap tequila fundamentally misunderstands the artisanal nature of Mexico's original agave spirit.

Quick Summary

Mezcal is a distinct spirit defined by its wide range of agave varieties, traditional production methods, and complex, smoky flavor profile. It is often more expensive than tequila due to smaller-batch, manual production, and longer agave maturation times.

Key Points

• Not a substitute: Mezcal is a distinct spirit category, not a cheap version of tequila. Tequila is actually a specific type of mezcal, but not all mezcal is tequila.

• Agave variety: Tequila must be made from Blue Weber agave, while mezcal can be made from over 40 species, creating immense flavor diversity.

• Artisanal production: Mezcal's smoky flavor comes from pit-roasting agave in earthen ovens, a traditional, manual process, unlike tequila's more industrialized steaming.

• Flavor profiles: Mezcal has a wide range of complex, earthy, smoky, and herbal notes, while tequila is typically cleaner and sweeter.

• Price vs. quality: Mezcal is often more expensive than tequila due to its artisanal production, smaller batches, and the long maturation time of many agave varieties.

• A taste of terroir: The specific agave species and regional environment (terroir) significantly influence a mezcal's unique characteristics and quality.

The Fundamental Differences Between Mezcal and Tequila

The idea that mezcal is merely a cheaper, smokier version of tequila is a long-standing misconception that fundamentally misrepresents a complex and traditional Mexican spirit. In reality, mezcal is a distinct category of agave spirit, with tequila being a specialized subset. The key distinctions lie in the agave varieties used, the production process, and the geographical origin. Understanding these differences is crucial to appreciating mezcal for what it truly is: a celebrated artisanal product.

Agave Varieties: The Foundation of Flavor

One of the most significant differences between mezcal and tequila is the type of agave plant used. While both are agave spirits, their raw materials diverge considerably.

• Tequila: By law, tequila must be made exclusively from the Blue Weber agave (Agave tequilana Weber), a species primarily cultivated in the state of Jalisco. This singular source creates a relatively consistent and recognizable base flavor.
• Mezcal: Mezcal can be made from over 40 different types of agave, leading to an incredible diversity of flavor profiles. Some of the most common agave types used in mezcal production include:
  • Espadín (Agave angustifolia): The most common agave, producing a balanced and versatile mezcal.
  • Tobalá (Agave potatorum): A wild agave that yields complex, earthy, and fruity notes.
  • Tepeztate (Agave marmorata): Another wild variety known for its intense, spicy, and herbal character, often taking up to 35 years to mature.

Production Processes: Smoke vs. Steam

The cooking method is arguably the most defining element that separates mezcal from tequila, and it's the source of mezcal's signature smoky flavor.

• Mezcal: In the traditional, artisanal process, agave hearts (piñas) are roasted in earthen pits lined with lava rocks and heated with wood. This slow-roasting process, which can take several days, caramelizes the agave's sugars and infuses the characteristic smoky, earthy flavors. The cooked piñas are then typically crushed with a large stone wheel (tahona) pulled by a donkey or tractor before fermentation in wooden vats.
• Tequila: Tequila producers typically steam the agave piñas in above-ground ovens called hornos or, for larger-scale production, industrial autoclaves. This steaming process results in a cleaner, sweeter, and more straightforward agave flavor profile, without the smoke imparted by pit-roasting. Fermentation is often initiated with commercial yeast, and distillation frequently uses modern column stills.

Regional Regulations and Terroir

The geographical origin and legal framework further distinguish the two spirits, much like how regions define Scotch or Cognac.

• Tequila: Production is legally restricted to the state of Jalisco and certain municipalities in four other states. The terroir of these regions, particularly the difference between the Highlands (Los Altos) with its sweeter, fruitier agave and the Lowlands (El Valle) with its more robust, earthy notes, also influences the flavor.
• Mezcal: The Denomination of Origin for mezcal covers nine states in Mexico, with Oaxaca producing the vast majority. This wider geographical range, combined with a greater variety of agave species and production methods, results in a much broader spectrum of flavors. Each palenque (mezcal distillery) has its own unique process, contributing to the diversity.

Why Mezcal is Often More Expensive

Far from being a cheaper alternative, high-quality mezcal is often more expensive than premium tequila due to several factors tied to its artisanal production.

• Handcrafted and Small-Batch: Mezcal is predominantly made by hand in small, family-owned operations called palenques. This labor-intensive, small-batch process, compared to tequila's often large-scale industrial methods, naturally drives up costs.
• Agave Maturation Time: Some of the wild agave varieties used for mezcal take significantly longer to mature than the Blue Weber agave used for tequila. For instance, Tepeztate can take up to 35 years to ripen, whereas Blue Weber matures in 7-10 years. The longer wait and wild harvesting contribute significantly to the spirit's higher price.
• Sustainability Concerns: The rising demand for rare, wild agave species has led to sustainability issues. Producers who practice responsible, long-term cultivation and replanting often reflect this ethical commitment in their pricing.

Mezcal vs. Tequila: A Comparison Table

Feature	Mezcal	Tequila
Agave Type	Any of 40+ species (Espadín most common).	Exclusively Blue Weber agave (Agave tequilana Weber).
Cooking Method	Traditionally pit-roasted in earthen ovens, imparting a smoky flavor.	Traditionally steam-cooked in above-ground hornos or autoclaves.
Production Process	Mostly artisanal and small-batch; uses stone mills (tahonas) and wooden vats.	Often industrial; uses mechanical shredders and stainless steel fermentation tanks.
Dominant Flavor	A complex profile with smoky, earthy, and mineral notes.	A cleaner, often sweeter, and more straightforward agave profile.
Region of Origin	Can be produced in nine Mexican states, mostly Oaxaca.	Legally restricted to Jalisco and certain municipalities in four other states.
Common Price Point	Often more expensive due to artisanal methods and rarer agave.	Wide range of prices, with industrial production lowering costs.
Drinking Culture	Traditionally sipped neat in a small cup called a copita.	Enjoyed neat, on the rocks, or as a base for classic cocktails like the Margarita.

The Verdict: Quality and Craftsmanship, Not Cost

The quality of a mezcal, and indeed any spirit, is not solely determined by its price, but rather by the craftsmanship and authenticity of its production. While the market does have lower-end, industrially produced mezcals, this does not define the category. The best artisanal mezcals are a testament to tradition, environmental factors (terroir), and multi-generational knowledge. The resulting complexity, from floral and fruity to intensely savory and herbaceous notes, is a direct result of these painstaking methods.

For agave spirit connoisseurs, mezcal is a world of exploration, with each bottle telling a unique story of its origin, agave species, and the mezcalero's technique. This stands in stark contrast to the mass-market perception of tequila, which is often associated with cheaper, less complex mixto versions. Just as a premium single malt Scotch is vastly different from a blended whiskey, a high-end, traditionally made mezcal is worlds away from a generic tequila. The real reward is appreciating the subtle and not-so-subtle differences that exist across the agave spirits landscape.

Conclusion: Beyond a Misconception

The notion that is mezcal just cheap tequila? is a myth rooted in a misunderstanding of Mexico's rich spirit-making heritage. While tequila enjoys global fame, its production is relatively standardized and often industrialized. In contrast, mezcal is a vast and varied category of spirits, celebrated for its artisanal methods, use of diverse agave species, and complex flavor profiles. The smoky characteristics that often define it are a result of a time-honored, pit-roasting process, a testament to its cultural authenticity. True appreciation comes from recognizing these distinctions and savoring mezcal for its own merits as a unique and flavorful spirit.

For more information on the distinctions, you can consult resources like Del Maguey's guide to mezcal production methods.

Frequently Asked Questions

Is mezcal a type of tequila?

No, mezcal is not a type of tequila; it's the other way around. Mezcal is the broad category of agave spirits, and tequila is a specific type of mezcal made exclusively from the Blue Weber agave in certain regions.

Why does mezcal have a smoky flavor?

Mezcal's signature smoky flavor comes from its traditional production method. The agave piñas are roasted in underground earthen pits heated with wood and volcanic rock before fermentation, which infuses the distinct aroma and taste.

Is mezcal more expensive than tequila?

High-quality mezcal is generally more expensive than tequila due to its artisanal, labor-intensive production, smaller batch sizes, and the fact that some agave varieties take decades to mature.

Does mezcal have the worm in the bottle?

Some mezcal bottles historically included a maguey worm as a marketing gimmick, not a sign of quality. The practice is not universal and no reputable high-end mezcal includes a worm today.

How should I drink mezcal?

Mezcal is traditionally meant to be sipped neat, often served in a small cup called a copita. Savoring it slowly allows you to appreciate its complex flavors without dilution.

How is mezcal production more traditional than tequila?

Mezcal production largely retains pre-industrial techniques, including roasting agave in earthen pits, crushing it with a tahona, and fermenting with natural airborne yeasts. Modern tequila production often relies on industrial ovens and mechanical processes for efficiency.

What is the difference in agave plants?

Tequila is made solely from Blue Weber agave, while mezcal can be produced from dozens of agave species, including Espadín, Tobalá, and Tepeztate. This variety accounts for mezcal's wide range of flavor profiles.