What makes mezcal different from tequila, which agaves they use, what reposado, añejo, artesanal and ancestral mean, and how to taste them.
People often say "all tequila is mezcal, but not all mezcal is tequila". Historically that's true: tequila was born as the "mezcal wine of Tequila". Today, however, they are distinct spirits, each with its own designation of origin and official Mexican standard.
The main differences
The agave
- Tequila: blue agave only (Agave tequilana Weber, blue variety). If the label says "100% agave", all the sugar comes from that plant; if not, up to 49% can come from other sugars.
- Mezcal: can be made from many species. The most common is espadín (Agave angustifolia), which matures in about 6 to 8 years. Wild species such as tobalá, tepeztate, cuishe or arroqueño can take from 12 to over 20 years — which explains their price.
The region
- Tequila: its designation of origin covers all of Jalisco and some municipalities of Guanajuato, Michoacán, Nayarit and Tamaulipas.
- Mezcal: its designation of origin includes several states; Oaxaca is by far the largest producer.
The process
The heart of the agave (the piña) is cooked to turn its fibers into fermentable sugars.
- Tequila is usually cooked in brick ovens or steam autoclaves, giving a cleaner, sweeter flavor.
- Artisanal mezcal is roasted in conical underground pit ovens with firewood and stones, which gives it its signature smoky notes.
Reading the label
Tequila by age
- Blanco: unaged or barely rested; the brightest agave flavor.
- Reposado: at least 2 months in oak barrels.
- Añejo: at least 1 year in barrels.
- Extra añejo: at least 3 years in barrels.
Mezcal by process
- Mezcal: allows more industrial processes.
- Mezcal artesanal: cooked in pit or masonry ovens, crushed with mallets, a stone wheel (tahona) or a mill, and distilled in stills.
- Mezcal ancestral: the most traditional; pit-oven cooking, hand or tahona crushing and distillation in clay pots.
How to taste mezcal and tequila
- Pour a little into a small glass, a gourd (jícara) or a votive-style veladora glass.
- Smell gently. Bring your nose close slowly with your mouth slightly open, so the alcohol doesn't sting.
- Give it a kiss. Take a small sip and spread it around your whole mouth before swallowing. The first sip prepares your palate; the second is the one you truly enjoy.
- Pair it the traditional way. In Oaxaca mezcal is served with orange slices and sal de gusano (worm salt). With a good 100% agave tequila, skip the salt and lime — it doesn't need them.
- Compare. Tasting two or three different agaves side by side is the best way to understand the differences.
Want to practice with an expert? Book a mezcal and tequila tasting in Mexico City, for your group or on one of our open dates.
Mexico's other spirits
Mexico has more spirits worth discovering: raicilla from Jalisco, bacanora from Sonora and sotol from the north, which isn't made from agave at all but from plants of the genus Dasylirion.
Frequently asked questions
Which is stronger, mezcal or tequila?
It depends on the bottle. Both are usually bottled between 35% and 55% ABV. Many artisanal mezcals are bottled at higher strengths, around 45% or more.
Why do some mezcals have a worm?
It's a marketing practice of some mezcal brands, not a sign of quality. Tequila never contains a worm.
How can I tell if a mezcal or tequila is authentic?
Look on the label for the word "tequila" or "mezcal", the category, "100% agave" where applicable, and the producer's NOM number.
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