From sun-drenched agave fields to smoky underground ovens, tequila and mezcal may share roots, but they tell very different stories. Whether you're a curious drinker or building a spirits collection, knowing how these two iconic Mexican spirits differ can help you appreciate them more, and drink smarter.

What Exactly Are Tequila and Mezcal?

At their core, both tequila and mezcal are distilled spirits made from the agave plant. But that’s where the similarities end. These cousins have evolved along different paths, shaped by geography, tradition, and technique.

Tequila is made only from blue agave (Agave tequilana Weber) and mostly comes from Jalisco. It's known for its cleaner, sweeter flavor.

Mezcal, on the other hand, is broader, both in ingredients and taste. It can be made from over 30 types of agave and is typically roasted in earthen pits, giving it that signature smoky edge.

Agave Origins: More Than Just a Plant

Let’s start with what these spirits are made from: agave, a spiky succulent native to Mexico.

Tequila: One Agave to Rule Them All

Tequila can only be made from one type: blue agave. This species takes around 6–8 years to mature, and it’s primarily grown in the highlands and lowlands of Jalisco.

• Highland blue agave tends to produce sweeter, fruitier tequilas.
  
  
• Lowland agave offers more earthy and herbaceous notes.
  
  

Mezcal: Wild, Diverse, and Complex

Mezcal is the playground of agave diversity. Over 30 different agave species are legally allowed, with the most common being:

• Espadín – Most widely used; balanced and approachable.
  
  
• Tobalá – Small, wild, and intensely aromatic.
  
  
• Madrecuixe – Woody, earthy, and often quite dry.
  
  

Many mezcal producers rely on wild-harvested agave, which contributes to the spirit's varied flavors and its artisanal feel.

Quick Fact: Wild agave can take up to 25 years to mature. Some mezcals are literally decades in the making.

Production Methods: How They're Made Matters

Here’s where the character of each spirit really comes to life, in the way it’s cooked, fermented, and distilled.

Tequila: Clean and Controlled

• Cooking: Agave piñas are steamed in large industrial ovens (autoclaves or stone ovens).
  
  
• Fermentation: Carried out in stainless steel tanks.
  
  
• Distillation: Usually done in copper or stainless steel stills (twice-distilled by law).
  
  
• Aging (optional): Unaged (Blanco), rested (Reposado), or aged (Añejo, Extra Añejo) in oak barrels.
  
  

Mezcal: Earthy and Traditional

• Cooking: Agave is roasted in underground pit ovens, lined with hot stones and covered with earth.
  
  
• Fermentation: Often open-air, sometimes with wild yeast in wooden vats.
  
  
• Distillation: Frequently in small clay or copper stills; artisanal producers often use old techniques passed down generations.
  
  
• Aging (optional): While most mezcals are unaged (Joven), some are barrel-aged (Reposado, Añejo), though it’s less common.
  
  

Tequila vs Mezcal Production Summary Table

How Do They Taste? Let’s Break It Down

Tequila: Clean, Bright, and Approachable

Most tequilas lean toward:

• Sweet and floral (especially Blancos)
  
  
• Vanilla, caramel, and spice (in aged styles)
  
  
• Citrusy, peppery, or slightly grassy
  

Good for mixing in cocktails (like Margaritas or Palomas), but high-quality tequilas are also great sipped neat.

Mezcal: Smoky, Earthy, and Bold

Thanks to the pit-roasting process, mezcal has a smoky backbone. But there’s more:

• Roasted fruits, wood, leather, and minerality
  
  
• Floral or herbal notes depending on the agave type
  
  
• Wild, untamed flavor that can vary bottle to bottle
  

It's a spirit for sipping slowly, noticing how it changes with each taste.

“A good mezcal hits your palate like a desert breeze, warm, smoky, and slightly wild.”

Where They’re Made: Appellations and Geography

Both spirits are protected by Denomination of Origin laws, meaning they can only be produced in specific regions of Mexico.

Tequila:

• Primarily produced in Jalisco
  
  
• Some allowed regions in Guanajuato, Michoacán, Nayarit, and Tamaulipas
  
  

Mezcal:

• Mainly produced in Oaxaca
  
  
• Also made in Durango, Guerrero, San Luis Potosí, Puebla, Zacatecas, and others
  
  

These distinct landscapes and microclimates contribute to the terroir — the environmental factors that shape flavor, much like in wine.

Which Should You Try First?

If you’re new to agave spirits:

• Start with a high-quality Tequila Blanco for a smooth, citrusy sip.
  
  
• Then try a Mezcal Espadín Joven to explore the smoky, earthy side of agave.
  
  

Looking for something unique? Seek out a mezcal made from wild agave like Tobalá or Tepeztate for a one-of-a-kind tasting experience.

Common Questions Answered

Is all tequila a type of mezcal?

Technically, yes. but in modern legal terms, they’re considered separate categories.

Is mezcal always smoky?

Usually, yes. That smokiness comes from the underground roasting process.

Can I mix mezcal in cocktails like tequila?

Absolutely. Try swapping mezcal into a Margarita or Negroni for a smoky twist.

Why is mezcal more expensive?

The production is slower, often artisanal, and the agave plants used are rarer or wild-grown, making it costlier and more labor-intensive.

Key Takeaways: Tequila vs Mezcal

• Tequila = 1 agave + clean production + sweet and smooth
  
  
• Mezcal = 30+ agaves + earthy roasting + bold, smoky flavor
  
  
• Both are deeply tied to Mexican heritage, but mezcal often feels more handcrafted, while tequila leans toward consistency.
  
  
• There’s no winner here, Q only personal taste.
  
  

Next Step: Taste the Difference Yourself

Want to explore both? Visit a reputable liquor store or agave-focused bar. Ask for:

• A Tequila Blanco like Fortaleza, G4, or El Tesoro
  
  
• A Mezcal Espadín like Del Maguey Vida, Bozal, or Gracias a Dios
  
  

Take your time, sip slowly, and let the agave tell its story.

Read Also: Natural, Organic, and Biodynamic Wines: What’s the Real Difference?