Are tequila and mezcal the same product?

They're both made from agave plants, but these two spirits are distinctively different, and each has its own unique flavour profile. So, tequila and mezcal are different products.

What is the main difference between tequila and mezcal?

The main difference between them comes from how long they age; tequila must age at least two monts before it can be bottled or sold, whereas mezcal does not have such a requirement. Tequila is produced from the blue agave plant, and mezcal comes from other types of agave. The difference between them depends on how the plants are grown, harvested, and distilled.

What is the process for making tequila and mezcal?

The process is similar: they start with a base agave plant that has been roasted and crushed into pulp. From there, they ferment and distill the pulp just as they would with any other distilled liquor.

Mezcal is made from many different varieties of agave plants including Espadin (wild agave), Cupreata (or maguey), Arroqueno (or silver leafed), Madrecuixe de San Luis Potosi (or variegated) and Tobala (also known as wild). Mezcal is traditionally produced in clay pots over an open fire instead of being distilled over steam heat like tequila.

How is the taste of tequila and mezcal?

The taste of tequila is clean and crisp, with notes of pepper and citrus. The taste of mezcal is smoky with notes of caramelized fruit, papaya and leathery earthiness that lingers on the tongue after drinking. Tequila is often described as having a "spicy" flavor, while mezcal has a smoky flavor. The taste of tequila and mezcal are very different.

What types of mezcal can we find?

Mezcal can be clear (white) or dark (amber) depending on how long it has been aged in oak barrels. Like tequila, mezcal can be either blanco or reposado; however, it's typically not aged for as long as tequila because of its stronger flavor profile and higher proof (up to 55%). The taste of mezcal is smoky with notes of caramelized fruit, papaya and leathery earthiness that lingers on the tongue after drinking.

What types of tequila can we find?

Tequila is made from blue agave, which is grown in Mexico. It's typically distilled twice in copper pots at low temperatures. Tequila can be either blanco, or silver tequila (meaning it hasn't been aged at all) or reposado or añejo, which have been aged for less than a year and year respectively. The taste of tequila is clean and crisp, with notes of pepper and citrus.

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Mezcal vs Tequila: More Similarities than Differences

Q: How is tequila made?

Tequila is made from the blue agave plant. To make tequila it is necessary an agave that is at least 10 years old. The agaves are harvested during their fifth year by hand when they're ready to flower. After harvesting, they're cooked with steam until their sugars convert into fermentable sugar alcohols. This process produces a distillate called must, which contains more than 60% alcohol by volume. The distillate then undergoes double distillation in copper stils before being aged in oak barrels for at least two months so that the flavour can develop fully.

June 26, 2024 Author: Carlos Andrés Ramírez

It’s well known that tequila is a type of mezcal, but many people don’t know the exact differences between the two. There are many misconceptions about tequila and mezcal, so we’d like to clear up some of the confusion and highlight the differences between mezcal and tequila:

Similarities:

Tequila is a spirit made from blue agave, while mezcal is produced from any type of agave plant.
Both tequila and mezcal must be produced in Mexico to be considered authentic; in fact, they can only be made in certain states of the country that hold their denomination of origin.
Both undergo distillation and a fermentation process.
Both are traditional Mexican drinks and form an important part of the country’s culture.
Tequila and mezcal can both be enjoyed in cocktails or savoured on their own.

Differences:

Tequila must be aged in barrels for at least two months, whereas mezcal does not have this requirement.
Mezcal has a flavour that is less reminiscent of vanilla compared to tequila.
Some mezcals use worm larvae in their production process.
Mezcal is older than tequila. In fact, some experts consider tequila to be a type of mezcal.
In general, mezcal has a higher alcohol content.
The variety of agaves used in mezcal production is much greater than in tequila, resulting in a wider diversity of flavours.

When deciding between tequila and mezcal, it may seem like two sides of the same coin. After all, both are made from agave plants. However, the truth is that these two spirits are clearly different, and each has its own unique flavour profile.

Tequila has a distinctive flavour profile that sets it apart from any other spirit in the world. Mezcal, on the other hand, has a more earthy flavour, which is one reason why people often mix it with other spirits.

Differences Between Mezcal and Tequila: The Denomination of Origin (DO)

Tequila and mezcal are both made from agave plants, yet they’re often mistaken for each other. So, what’s the difference?

The Exclusivity of Tequila

The appellation of origin for tequila is very specific: it can only be produced in particular regions of Mexico, including the states of Jalisco, Guanajuato, Michoacán, and Tamaulipas. The denomination of origin for mezcal is also exclusive—it can only be produced in certain Mexican regions, with Oaxaca being the most prominent.

The Production Process of Tequila vs Mezcal

The processes for making tequila and mezcal are also similar: they begin with a base agave plant that is roasted and crushed into pulp. From there, the pulp is fermented and distilled. The main difference lies in ageing; tequila must age for at least two months before it can be bottled or sold, whereas mezcal has no such requirement.

If you’re looking for an authentic Mexican drink experience, tequila or mezcal is likely your best choice.

The Difference Between Tequila and Mezcal is All in the Agave

Tequila and mezcal are both made from agave plants. Tequila is produced exclusively from the blue agave plant, while mezcal comes from other types of agave. The difference between them depends on how the plants are grown, harvested, and distilled. Here are some key points about each.

Blue Agave Plant and Other Agave Varieties

Tequila is made from the blue agave plant (Agave tequilana). Native to Mexico, it has been cultivated there for hundreds of years. To make tequila, the agave must be at least 10 years old, although older plants yield better-tasting tequila. The agaves are harvested by hand when they reach their fifth year, just before they are ready to flower.

Elaboration Process

After harvesting, the agave plants are steamed until their sugars convert into fermentable sugar alcohols. This process produces a distillate called “must,” which contains over 60% alcohol by volume. Once distilled, it tastes like liquid gold! The distillate then undergoes double distillation in copper stills before being aged in oak barrels for at least two months, allowing the flavour to develop fully.

Mezcal, on the other hand, is made from various types of agave, including Espadín (also known as wild agave), Cupreata (or maguey), Arroqueño (also known as silver-leafed), Madrecuixe de San Luis Potosí (or variegated), and Tobalá (also known as wild agave). Mezcal is traditionally produced in clay pots over an open fire rather than distilled with steam heat, as is done with tequila.

Flavor Differences Between Tequila and Mezcal

Tequila

Tequila is generally distilled twice in copper pots at low temperatures, which contributes to its smoother and more refined flavour profile.

Varieties:

Blanco or Silver: Unaged, offers the purest blue agave flavour.
Reposado: Aged from 2 months to 1 year, acquiring subtle oak notes.
Añejo: Aged from 1 to 3 years, developing more complex and smooth flavours.
Extra Añejo: Aged more than 3 years, presenting very deep and complex flavours.

Flavour profile: Generally clean and fresh, with characteristic notes of:

Pepper
Citrus
Herbs
Cooked agave

Depending on the ageing, notes of vanilla, caramel, and oak may appear.

Alcohol content: Typically between 35% and 55%, although most are around 40%.

Mezcal

In mezcal, the agave is traditionally cooked in underground ovens, which imparts a distinctive smoky flavour.

Agave Varieties: A wide range is used, including:

Espadín (the most common)
Arroqueño
Tobalá
Tepeztate

Each variety contributes unique characteristics to the final flavour.

Types:

Joven or Blanco: Unaged, offers the purest flavour of the agave used.
Reposado: Aged up to 1 year, acquiring light wood notes.
Añejo: Aged for more than 1 year, developing more complex flavours.

Flavour profile: Generally more complex and varied than tequila, with notes of:

Smoke
Earth
Minerals
Tropical fruits
Spices

The flavour can vary significantly depending on the type of agave and production method.

Alcohol content: Typically between 40% and 55%, generally higher than tequila.

Flavour Comparison

Tequila tends to be smoother and more accessible, with a more uniform flavour across brands.
Mezcal offers a wider range of flavours, from smooth and fruity to intensely smoky and earthy.
Mezcal often has a more artisanal and variable character, reflecting local production traditions.
While ageing in tequila smooths and adds complexity, in mezcal it can mask the distinctive agave flavours, which is why prolonged ageing is less common.

The Famous Mezcal and Tequila “Worms”

If you’ve ever tried tequila or mezcal, chances are you’ve seen a “worm” in the bottle. While this may sound alarming, don’t worry—it’s not actually a worm but rather a type of caterpillar called Hypopta agavis, which lives inside maguey plants. The larvae feed on the juices of these plants as they develop, eventually emerging as an adult moth that lays eggs in other maguey plants, thus continuing the cycle.

While there’s no actual worm in tequila (a distilled spirit made from blue agave), some types of mezcal do include one as part of their production process. The reason behind this is simple: they help break down the sugars in plant matter used to make mezcal into an alcohol-rich liquid that can then be distilled and bottled as a spirit!

Different Tequila Cocktails

Tequila is a versatile spirit that can be used to make a wide variety of cocktails. Some are incredibly famous, like the Margarita or the Paloma, but there are other recipes that are equally delightful and well worth trying.

The Classic Margarita: The ultimate classic, this cocktail is one you absolutely must try at least once.
Paloma Recipe: Another emblematic drink and, above all, an unmissable cocktail.
Tequila Sunset: The perfect combination of grapefruit and tequila, and one of the most visually striking cocktails alongside the Tequila Sunrise.
Cactus Cooler Cocktail: A unique cocktail not to be missed—highly recommended for tequila enthusiasts.

Olmeca Altos Tequila vs Mezcal

Olmeca Altos Tequila is a premium, 100% blue agave tequila made from Espadín agave. It is aged for at least two years in American white oak barrels and bottled at 80 proof (40% ABV). Olmeca Altos has a smooth taste with a sweet finish, featuring notes of honey and vanilla.

The tastes of tequila and mezcal are distinctly different. Tequila is often described as having a “spicy” flavour, while mezcal is known for its smoky profile.

Olmeca Altos Tequila is an example of a tequila with a slightly earthy, smoky finish. Made with 100% agave and aged in oak barrels, it results in a smooth, complex taste that pairs well with fruit juices or cocktails like Margaritas.

Mezcal, on the other hand, is crafted from various types of agave plants and can be blended with ingredients such as pine nuts and wild herbs to create unique flavours. Mezcal has been consumed in Mexico for over 400 years and remains popular today due to its reputed health benefits, such as helping to lower cholesterol levels.