Tequila vs Mezcal: What Are the Similarities and Differences?

The world of agave spirits is fascinating, full of flavor, tradition, and some friendly confusion. Tequila and mezcal, two iconic Mexican libations, are often lumped together, but they're as distinct as they are delicious. 

They are distilled spirits made from the agave plant, a succulent native to Mexico. This magnificent plant, often mistaken for a cactus, is a cornerstone of Mexican culture and has been used for centuries to produce fermented beverages.

Whether you’re a cocktail enthusiast, a curious beginner, or someone trying to pick the perfect bottle for your next hangout, understanding the similarities and differences between the two is a great place to start.

The Tequila Journey From Agave to Bottle

When most people think of agave spirits, tequila is often the first that comes to mind. It's the life of the party, the shot heard 'round the world, and the base for countless vibrant cocktails. But there's so much more to tequila than just lime and salt.

Tequila is specifically produced in designated regions of Mexico, primarily in the state of Jalisco. 

The journey begins with the blue Weber agave plant. This is the only type of agave legally permitted for tequila production.

1. Harvesting (Jima): After 7-10 years of maturation, skilled agave farmers called jimadores carefully harvest the agave plants. 

2. Cooking: The piñas are then transported to distilleries where they are slowly cooked. This cooking process converts the complex carbohydrates in the agave into fermentable sugars. 

3. Shredding/Milling: Once cooked and cooled, the softened piñas are shredded or milled to extract the sugary juice, known as mosto.

4. Fermentation: The mosto is then transferred to large vats where yeast is added. This yeast consumes the sugars, converting them into alcohol. This fermentation process can take several days, and it's where much of the tequila's initial flavor profile begins to develop.

5. Distillation: The fermented mosto is then distilled, typically twice, in either pot stills or column stills. Distillation separates the alcohol from the water and other compounds, refining the spirit and increasing its alcohol content.

6. Aging (or not): Finally, the distilled spirit is either bottled immediately or aged in oak barrels, which profoundly influences its color, aroma, and taste.

What are the Different Types of Tequila?

Tequila's versatility is truly showcased in its different classifications, primarily based on its aging process.

1. Blanco (Silver/White) Tequila: Young, vibrant, and unaged (or aged for less than two months in stainless steel or neutral oak). Clear, often described as "pure agave." Expect bright, herbaceous notes, citrus, pepper, and a natural sweetness. This is the truest expression of the blue Weber agave.

2. Joven (Gold) Tequila:  Joven tequilas are typically unaged blanco tequilas that have been "rested" (hence the term "Gold") or blended with aged tequilas. Some cheaper versions achieve their "gold" color with caramel coloring, so always check the label for 100% agave!

3. Reposado (Rested) Tequila: The "friendly" tequila, a perfect bridge between blanco and añejo. Aged for a minimum of two months and up to one year in oak barrels.

4. Añejo (Aged) Tequila: Aged for a minimum of one year and up to three years in oak barrels (usually smaller than 600 liters).

5. Extra Añejo (Extra Aged) Tequila: Aged for a minimum of three years in oak barrels. Rich, incredibly smooth, with intense notes of dark chocolate, coffee, nuts, and a velvety texture. The agave influence is subtle, blending seamlessly with the extensive barrel aging.

Need more? Discover a wide selection of tequila drinks today on LiquorETC

Mezcal, a Journey Through Earth and Smoke

If tequila is the polished, internationally acclaimed rockstar, then mezcal is the artisanal, soulful troubadour; perhaps a bit more rugged, undeniably complex, and with a captivating smoky enticement. Mezcal, much like tequila, is rooted in deep tradition and culture.

The word mezcal comes from the Nahuatl word "mexcalli," which means "cooked agave." 

This gives you a big hint about one of its defining characteristics. While tequila is a type of mezcal, not all mezcal is tequila. 

Mezcal can be produced in several Mexican states, with Oaxaca being the undisputed heartland, accounting for over 85% of global production. 

The production of mezcal, particularly artisanal mezcal, is often a more rustic, labor-intensive process that deeply respects ancient traditions.

1. Harvesting (Jima): Similar to tequila, jimadores harvest the agave piñas. However, mezcal can be made from a dazzling array of agave species, over 30 different kinds. 

2. Cooking: This is where mezcal gets its signature smoky flavor. The piñas are traditionally roasted for several days in large, conical pits dug into the earth. These pits are lined with volcanic rocks, heated by wood fires, often oak or mesquite, and then covered with earth and agave fiber to trap the heat and smoke. 

3. Shredding/Milling: After cooking, the smoked piñas are crushed to extract the mosto. Traditionally, this was done using a large stone wheel (a tahona) pulled by a horse or donkey, though some producers now use mechanical shredders.

4. Fermentation: The mosto, often with agave fibers still present, is transferred to open-air wooden vats or animal skins (a very traditional method). Wild yeasts from the environment, along with cultivated yeasts, initiate fermentation. This open-air, often natural fermentation, contributes to mezcal's complex and earthy flavor profile.

5. Distillation: Mezcal is typically distilled twice in small copper stills or traditional clay pot stills. Clay pot distillation is an ancient method that yields a highly aromatic and uniquely textured spirit.

6. Aging (or not): Like tequila, mezcal can be bottled unaged or aged in oak barrels. However, many mezcal aficionados prefer unaged mezcal (Joven) to fully appreciate its raw, smoky agave character.

What are the Different Types of Mezcal?

Mezcal's classification is a bit more nuanced than tequila's, reflecting its diverse production methods and agave varieties.

1. Joven (Blanco/Abocado) Mezcal: The most common and often preferred form of mezcal. Unaged or aged for a very short period. The smoky notes from the roasting process are prominent, alongside earthy, mineral, herbaceous, and often fruity characteristics specific to the agave species used.

2. Reposado (Rested) Mezcal: A gentle softening of the Joven's intensity. Aged for a minimum of two months and up to one year in oak barrels. Gains notes of vanilla, caramel, and spice from the wood, which meld with the smoky agave profile. The smoke is still present but often more integrated.

3. Añejo (Aged) Mezcal: The most mature mezcal, aged for a minimum of one year in oak barrels. Deeper color, more pronounced oak influence, with notes of dark chocolate, coffee, dried fruit, and a very smooth finish. The smoky character can be significantly subdued compared to Joven.

   
   

Beyond aging, mezcal has a crucial legal classification that indicates its production methods:

1. Mezcal (Standard): Produced using traditional methods, but with some allowance for modern machinery (e.g., mechanical shredders, stainless steel fermentation tanks).

2. Mezcal Artesanal (Artisanal Mezcal): This designation means the mezcal adheres to more traditional production methods:

3. Mezcal Ancestral (Ancestral Mezcal): The most traditional and labor-intensive category. 

Tequila vs. Mezcal: What are the Similarities?

Tequila and mezcal share a common heritage and some fundamental characteristics:

1. Agave Origin: This is the big one. Both spirits are made from the agave plant. No agave, no tequila or mezcal.

2. Mexican Origin: Both are legally defined and protected as spirits of Mexico. 

3. Fermentation and Distillation: Both spirits undergo a process of fermentation (where sugars are converted into alcohol) and subsequent distillation (to purify and concentrate the alcohol).

4. 100% Agave Rule: For premium expressions, both spirits pride themselves on being 100% agave, meaning no other sugars were added during fermentation. 

Tequila vs. Mezcal: What are the Differences?

What makes these two agave powerhouses unique? 

Here’s a comparison table to show the key differences:

Feature	Tequila	Mezcal
Agave Type	Only Blue Weber Agave ( Agave tequilana Weber azul)	Over 30 different agave species (e.g., Espadín, Tobalá, Tepeztate, Arroqueño)
Cooking Method	Steamed in above-ground ovens (hornos) or autoclaves	Roasted in underground conical pits (imparts smoky flavor)
Primary Region	Jalisco	Oaxaca (also Guerrero, Durango, San Luis Potosí, Zacatecas, Michoacán, Puebla, Guanajuato)
Flavor Profile	Cleaner, sweeter, herbaceous, peppery, citrusy	Smoky, earthy, mineral, complex, often with notes of green pepper, fruit, sometimes savory or wild notes
Milling	Mechanical shredders/roller mills	Tahona (stone wheel), mechanical shredders, hand-crushing
Fermentation	Often commercial yeasts in sealed tanks	Open-air, often wild yeasts in wooden vats or animal skins
Distillation	Copper pot or column stills	Copper pot or traditional clay pot stills

Conclusion

So, there you have it. Whether you’re Team Tequila or Team Mezcal, one thing is clear: agave spirits are complex, beautiful, and worth trying. 

Tequila, with its bright blue agave notes and refined aging classifications, is a versatile spirit perfect for both lively cocktails and contemplative sipping. Mezcal, the smoky, artisanal soul of Oaxaca and beyond, also offers an incredible diversity of agave and time-honored production methods. 

So next time you’re planning a night out, a get-together with friends, or looking for that perfect gift, make it an agave experience with LiquorETC, where you can easily get a curated selection of both spirits and other liquor from popular labels to rare finds.

Browse the selection now to find your perfect drink.