The difference between Tequila and Mezcal

All tequila is mezcal, but not all mezcal is tequila. In layman's terms, mezcal is an agave-based alcoholic beverage. And tequila is a type of mezcal made from a particular type of agave. Tequila and mezcal are made in different parts of Mexico.

Although tequila and mezcal differ in many ways, they share a common origin in the heart of the agave. From this remarkable plant, the Mexican people derive their two national spirits, each with its own characteristics and nuances. Let's explore the differences and similarities of these two great drinks, which encompass a range of styles from traditional blanco tequilas and mezcals to more modern reposados and añejos.

Agave is an evergreen perennial that produces beautiful rosettes of dense, spiky, gray-green leaves. Each leaf has a distinctive, creamy-white central stripe. The fleshy leaves are armed with curved spines along the edges.

Mezcal, that mysterious essence of Mexican spirits distilled from fermented agave juice, blossoms in many forms. Tequila, a noble member of the mezcal family, materializes exclusively from the blue Weber agave on the soil of the state of Jalisco, where most of the drink is made. However, some areas also provide their territory for tequila production in other parts of the country.

These two drinks are boldly different from each other, presenting an interesting contrast in unique and shared characteristics. Tequila emerges as a symbol of purity and subtle elegance, while mezcal presents itself with a proud rustic style, accompanied by a distinctive smoky note. Both of these gems offer a glimpse into the varied palette of Mexican cultural reflections, each with its own mystery and charm.

Tequila is an icon of Mexican spirits, a drink with a rich history and unique production methods.

Tequila is made from fermented agave juice, specifically from the Weber blue agave.
The plant must be at least 6 to 8 years old to provide enough sugar for fermentation.

The hands of experienced jimadores - agave growers, are essential when harvesting agave.
The leaves are removed, and what remains is the core, called the "piña," which is roasted to create the sugar juice.

Piñas are baked in a potato or stone oven, which gives the tequila its characteristic smoky flavor. This step releases the sugars and creates distinctive flavours. The sugar juice is fermented, often in wooden barrels. It is then distilled to remove impurities and produce tequila with the desired alcohol content. Some tequilas are aged in wooden barrels, which adds complexity and finesse.

Jimadores, as agave growers in Mexico are called, have to harvest huge fruits, often weighing several dozen kilograms. They do this by hand, with the help of a kind of spear. In order to get to the coveted fruit, they first have to cut off the twelve-year-old agaves, then cut them down and strip them of their leaves.

Tequila Blanco - unaged tequila, directly after distillation. It has a clean, fresh taste and bright colour.
Tequila Reposado - aged in barrels for 2 to 12 months. It acquires smoothness and a better balance of flavours.
Tequila Añejo - aged in barrels for 1 to 3 years. Characterised by its darker shades and rich, caramel flavour.
Tequila Extra Añejo - aged for more than 3 years. Extremely smooth, with strong woody and spicy notes.

Mezcal can be made from different types of agave, not just blue Weber agave.
The agave is harvested by hand, and the process is similar to that of tequila.

Agave is traditionally roasted in underground pits with bitter stones and wood, which gives it a characteristic smoky flavour.

The agave is then crushed with handmills or stones. A corn straw, called a 'penca', is often placed on top of the fermentation vessel for a richer flavour. Fermentation can take place in wooden barrels or open pits. Mezcal is traditionally distilled in copper pot stills.

There are many variations of mezcal, influenced by the type of agave used, the region of production and traditional practices.

Mezcal Joven (young) - un-aged mezcal, without aging in wooden barrels. It retains the fresh and full flavour of agave.
Mezcal Reposado - aged in barrels for 2 to 12 months. It acquires a smoother texture and softer notes.
Mezcal Añejo - aged in barrels for 1 to 3 years. Characterised by darker colours and more complex flavours.
Mezcal Extra Añejo - aged for more than 3 years. It is characterised by strong, deep flavours and a rich texture.