Mezcal vs. Tequila: Understanding the Core Differences
While often confused, mezcal and tequila are distinct Mexican spirits, each with a unique identity shaped by its history, production methods, and geographical origins. A common saying among enthusiasts helps clarify the relationship: all tequila is a type of mezcal, but not all mezcal is tequila. Mezcal is the broader category for any spirit made from the agave plant, while tequila is a highly specific type with strict regulations.
The Agave Plant: A Tale of Two Spirits
The fundamental difference begins with the source material—the agave plant. Tequila must be made exclusively from the Blue Weber agave (Agave tequilana Weber), which is primarily grown in the state of Jalisco. This singularity contributes to tequila's more consistent and generally uniform flavor profile.
In contrast, mezcal can be crafted from over 30 different species of agave, known as maguey in Mexico. The variety of agave, including Espadín, Tobalá, and Tepeztate, is a primary reason for mezcal’s wider and often more complex range of flavors. The species of agave used, along with the specific terroir, greatly influences the final product.
Production Process: Smoke vs. Steam
The most notable and defining difference between mezcal and tequila lies in their cooking process, which directly impacts their signature taste.
-
Mezcal: The hearts of the agave plant, called piñas, are traditionally roasted in underground earthen pits lined with volcanic rocks and filled with wood and charcoal. This process can last for several days, and the smoky essence from the fire permeates the agave, giving mezcal its characteristic earthy and smoky flavor. Following roasting, the piñas are crushed by a large stone wheel (tahona) or by hand before natural fermentation and distillation, often in small clay or copper pot stills.
-
Tequila: Unlike mezcal's rustic approach, tequila production uses industrial methods to cook the agave. The piñas are steamed in large above-ground ovens (hornos) or pressurized autoclaves, which results in a cleaner, sweeter, and less smoky flavor. After cooking, the agave is milled, fermented (often with commercial yeasts), and double-distilled in either copper pot or stainless steel stills.
Flavor Profile: Unveiling the Sensory Experience
The production methods lead to distinctly different sensory experiences. Tequila is generally perceived as smoother, brighter, and more refined. Its flavor profile typically includes notes of cooked agave, citrus, tropical fruit, and pepper. In contrast, mezcal is often described as rustic, complex, and wild. Its flavor palette can include smoke, earth, minerality, and floral or herbal notes.
Regions of Production: Where Terroir Meets Tradition
The production of both spirits is strictly regulated, with a designated Denomination of Origin (DO). Tequila's DO covers Jalisco and specific municipalities in four other Mexican states. Mezcal’s DO spans nine states, with Oaxaca being the most prominent producer, accounting for over 85% of production. This geographical difference contributes to the distinct terroir of each spirit.
Drinking and Cocktails: A Matter of Preference
How one drinks mezcal or tequila largely depends on the style and personal taste. Aged tequilas are often sipped neat, while blanco and reposado are staples for popular cocktails like Margaritas and Palomas. Mezcal is most often savored neat, allowing its complex, smoky character to shine. However, mezcal is also increasingly used in modern cocktails to add a unique smoky twist. A classic example is the Oaxaca Old Fashioned, which uses mezcal for a smoky take on the traditional bourbon drink. You can learn more about classic agave spirit cocktails at the Diageo Bar Academy.
Comparison Table: Mezcal vs. Tequila
| Feature | Mezcal | Tequila |
|---|---|---|
| Agave Type | Can use over 30 different agave species | Must use only Blue Weber agave |
| Cooking Method | Piñas are roasted in underground earthen pits | Piñas are steamed in above-ground ovens |
| Flavor Profile | Smoky, earthy, complex, and rustic | Sweet, clean, refined, with citrus and pepper notes |
| Dominant Region | Oaxaca, with eight other states also authorized | Jalisco, with four other states also authorized |
| Traditional Serve | Sipped neat from a copita or veladora | Sipped neat, or as shots with salt and lime (less traditional) |
| Best for Cocktails | Adds a smoky complexity; excellent in twists on classics | Versatile for a wide range of popular cocktails |
| Aging | Less common, but reposado and añejo versions exist | Commonly aged (Reposado, Añejo, Extra Añejo) to develop smoother flavors |
Conclusion
Deciding what is better to drink, mezcal or tequila, is ultimately a matter of personal taste and the occasion. For those who appreciate a cleaner, more consistent, and often sweeter profile, tequila is the classic choice. Its versatility in cocktails and a wide array of aged expressions make it a global favorite. However, if you are drawn to complexity, an earthy, smoky character, and a spirit with deep artisanal roots, mezcal offers an adventurous and rewarding sipping experience. The vibrant traditions and production methods behind each drink are a testament to Mexico's rich distilling heritage. The best approach is to explore both, perhaps starting with a blanco tequila and a joven mezcal, to appreciate the distinct paths these agave spirits have taken and decide which one best suits your palate.
