Although tequila used to be the most famous spirit hailing from Mexico, it’s smokey cousin has been gaining headway when it comes to popularity in bars throughout the world.
Mezcal is Mexico’s most traditional agave spirit, and it can surprise and delight any person with its extreme tasting range.
Just to be clear: All tequilas are mezcals, but not all mezcals are tequilas. What does this mean? It means that tequila is a type of mezcal, much like how scotch and bourbon are types of whiskey. This is because mezcal is described as “any agave-based liquor,” which includes tequila. The main difference is that tequila must be made in specific regions of Mexico and must be made from blue agave only. Mezcal on the other hand, can be made from more than 30 varieties of agave. The most common varieties of agave used to make mezcal are tobalá, tobaziche, tepeztate, arroqueño and espadín, which is the most common agave and accounts for up to 90 percent of mezcal.
They are also produced in different regions. While there is some geographical overlap, tequila and mezcal primarily come from different regions of Mexico. Tequila can be produced in five places: Michoacán, Guanajuato, Nayarit, Tamaulipas and Jalisco, which is where the actual town of Tequila is located. Conversely, mezcal can be produced in nine places: Durango, Guanajuato, Guerrero, San Luis Potosi, Tamaulipas, Zacatecas, Michoacán, Puebla and Oaxaca, which is where upwards of 85 percent of all mezcal is made.
Both tequila and mezcal are made from the center piña, or core of the agave plant, but their production styles are completely different. Tequila is typically produced by steaming the agave inside industrial ovens before being distilled two or three times in copper pots. Mezcal is cooked inside earthen pits that are lined with lava rocks and filled with wood and charcoal before being distilled in clay pots (hello smokey flavor!). The cooked plants then get pulverized by a tahona, or giant stone wheel often drawn by donkey or mule. Once the distillation process is complete, the pulp is fermented, aged in oak barrels, and distilled.
They are then categorized based on age. Tequila comes in three varieties: blanco, reposado, and anejo. Blanco sits in the barrel for 0-2 months, reposado for 2-12 months, and anejo for 1-3 years. Mezcal also has three varieties: joven (0-2 months), reposado (2-12 months), and anejo (at least one year).
Still confused? We've got you covered. On every Gusto México experience, we offer in-depth tastings and explanations on the difference between the two.
