Tequila and Mezcal are two types of agave-based distilled spirits that are produced in Mexico, but there are some key differences between these two. Tequila is made only from the Agave Tequilana Weber plant, commonly known as Blue Weber, in the Jalisco state of Mexico, as well as some other designated regions. Mezcal, on the other hand, is distilled from various agave plants, including the Agave Espadín, which can be found throughout Mexico, but the majority of production takes place in the Oaxaca region.

The production process for tequila and mezcal is also different. To make tequila, the agave is steamed or boiled, while Mezcal is traditionally cooked in underground pits lined with fire-heated rocks, giving it a distinct smoky flavor. Due to the production differences, Mezcal has a more complex flavor than tequila, and a distinctive, smoky flavor profile, while tequila has a cleaner, more straightforward taste with more limited flavor profiles.

Moreover, Mezcal is often bottled at a higher proof, giving it a more intense taste, while Tequila is bottled at around 40% ABV. Despite these differences, both Tequila and Mezcal are becoming increasingly popular and appreciated by connoisseurs and casual drinkers alike, with both spirits used in a range of cocktails, often as bases for creative mixology. In conclusion, both tequila and mezcal are agave-based spirits from Mexico, with unique production processes and flavor profiles, making each of them distinctive in their way. Whether you prefer Tequila’s clean taste or the smoky complexity of Mezcal, enjoy them both in moderation as they are meant to be savored slowly.

The Oaxaca region is known as one of the most important areas for the production of artisanal mezcal. The region is famous for its perfect conditions for agave production, with different species of agave native to the region. There are more than 200 species of agave in Mexico, many of which are found only in Oaxaca.

In Oaxaca, traditional production methods are followed to produce mezcal of the highest quality and taste. The production of mezcal begins with the harvest of the ripe agaves, from which the leaves and roots are removed to use only the heart (piña) for further processing.

Then, the piñas are usually cooked in earth pits heated with hot wood and stones. This gives the mezcal a smoky, characteristic flavor. After cooking, the pinas are crushed and the juice is fermented in wooden containers.

The mezcal is then double distilled to achieve a higher alcohol content. Unlike tequila, mezcal is usually produced in small batches, which gives it its unique flavor.

Oaxaca mezcal is known to contain a wide range of aromas and flavors, ranging from varietal to smoked and earthy. Some of the most well-known and reputable mezcal brands from Oaxaca include Del Maguey, Los Danzantes, Real Minero and Mezcal Vago.

Oaxaca and its traditional and artisanal production of mezcal has been gaining notoriety and interest in recent years, as it is a very unique and regional product that offers the highest artisanal quality.

Lowland Tequila (also known as "Tequila Valley") is a region in the central and eastern part of the state of Jalisco in Mexico, which extends along the Río Grande de Santiago. The region has lower elevations than the Tequila Highlands (Los Altos) and has a warmer, drier climate than the higher elevations.

Lowland Tequila is known for their bold, earthy and spicy tequilas. The term "terroir" can also be applied to tequila - meaning that the flavor and aroma of tequila is influenced by the eager coastal environment, mineral soils and plants that grow in the area.

Tequila produced in the Lowland region often has a stronger taste or more pronounced agave flavor than tequila produced in the Tequila Highlands, which has a higher sweetness and pleasant citrus notes due to the milder climate.

Some of the best tequila brands produced in the Lowland region include El Jimador, Herradura, Sauza and Cuervo Gold. These brands often offer a wide range of flavor profiles and could be produced in different barrels depending on the agave variety, distillation method and aging.

Highland Tequila (also known as "Los Altos") is an extensive, high altitude region in Mexico, located in the eastern part of the state of Jalisco. The region is characterized by its higher elevations, ranging from 2000-2500 meters above sea level. Due to the milder climate and mineral soils, Los Altos is perfect for growing agave compared to the lower altitude areas.

Los Altos is known for producing premium tequila, which is often perceived as smoother, fruitier and slightly sweeter, in contrast to tequila from the lower elevation areas (Lowlands), which is often perceived as smokier and earthier. Tequila made in Los Altos often has flavors of citrus, vanilla and honey.

Some of the most well-known tequila brands made in Los Altos include Fortaleza, Casamigos, El Tesoro, and Don Julio. The agave plants in this area required a longer growing season and take longer to mature. The resulting tequila varieties are often of particularly high quality, which justifies the higher prices. Many tequila connoisseurs appreciate the high-quality tequilas from Los Altos for their rich flavor and pleasant texture.

Tequila is stored in oak barrels, which usually hold between 200 and 600 liters. After the tequila is obtained from distillation, it is carefully filled into the barrels and sealed. The tequila barrels are then stored in cool, dry areas to ensure even aging. Over time, the tequila undergoes a complex aging process that results in color and flavor changes in the tequila. The length of storage depends on the desired flavor profile and usually varies from a few months to several years.

The storage of tequila has a significant impact on its taste and quality. Tequila is usually aged in oak barrels, and the duration of storage usually varies from a few months to several years. During storage, tequila picks up color, aromas and flavors attributable to the wood of the barrel and the conditions of storage. Tequilas that have been aged only a short time in the barrel are called "Joven" or "Blanco" and are colorless and flavorful. Tequilas that have been aged between two and twelve months in the barrel are called "Reposado" and have a light amber color and a smooth taste. Tequilas aged longer than one year in the barrel are called "Añejo" or "Extra Añejo" and have a stronger color and complex aromas and flavors.

American white oak

The American white oak barrel is one of the most commonly used barrels for storing tequila. The use of American white oak barrels has a great influence on the taste and aroma of the tequila. By being aged in the barrel, the tequila picks up woody aromas and vanilla notes, making it softer and rounder in flavor.

The barrels are often previously used to store bourbon whiskey, resulting in an even more intense flavor transfer. Tequila that has been aged in such barrels can thus have unique flavors that distinguish it from other tequilas. The use of American white oak barrels is specified in the regulatory framework of the Consejo Regulador del Tequila (CRT) to ensure that the flavor and quality of tequila is maintained.

Each barrel must be aged for at least 365 days before it can officially be called tequila. Overall, the use of American white oak barrels has a great impact on the flavor and aroma of tequila. It helps make tequila one of the most fascinating and versatile spirits in the world.

French oak barrel

Although most tequilas are aged in American white oak barrels, there are also tequila producers who use French oak barrels to age their tequila. Using French oak barrels gives the tequila a different flavor and aroma than using American barrels.

French oak barrels are known for their higher tannin content and finer pores, which results in slower aging of the tequila. The wood grain can also be tighter and more consistent than other types of oak barrels, which helps make the tequila less woody and smoky. Instead, it contains subtle notes of honey, caramel and spice.

However, French oak barrels tend to be more expensive than American ones, making them more of a costly proposition to use. However, some tequila producers believe that it is worth the extra cost to create a unique and sophisticated tequila.

Using French oak barrels to age tequila is not a standard practice, but it is an interesting way to refine the traditional craft of spirits and explore new flavors and aroma profiles. For tequila lovers who like to enjoy tequila in new and unusual ways, tequila made from French oak barrels can be an exciting and rewarding choice.

Ex bourbon oak

Bourbon barrels are one of the most popular types of barrels used for aging tequila. Much of the characteristic flavor and aroma of bourbon comes from barrel aging. Therefore, aging tequila in bourbon barrels imparts sweet flavors of vanilla, coconut, caramel and oak.

Bourbon barrels are made of American white oak and are specially made for storing bourbon whiskey. When used to age tequila, they transfer these characteristic bourbon flavors to the tequila, adding unique flavor nuances.Using bourbon barrels to age tequila is a relatively new phenomenon, but it has become very popular in recent years. Tequila producers also like to experiment with barrels from different countries of origin (e.g., Bordeaux barrels) to vary the tequila flavor and aroma. The aging time in bourbon barrels varies from producer to producer, but it is common for tequila to spend at least one year in these barrels.

This ensures that the aromas and flavors of the bourbon barrel are clearly transferred. Overall, the use of bourbon barrels gives tequila a unique flavor and aroma. If you are a tequila lover and like to try different types of tequila, a bourbon barrel tequila is certainly worth a try.

100% Blue Agave (Weber) is the preferred agave variety for the production of Tequila. This impressive plant produces sweet nectar that is carefully extracted and fermented to create the signature flavor of tequila. When you see a bottle with "100% agave" on the label, it means that the tequila was made exclusively from this particular agave variety. In contrast, some tequilas use a blend of 51% blue agave and 49% other sugar sources, such as corn syrup. A tequila made from 100% Blue Agave (Weber) is of higher quality and represents authentic taste and traditional craftsmanship.

I created this blog about tequila to share my passion and knowledge about this unique drink. Through this blog, people with different backgrounds and experiences can learn about tequila and expand their knowledge. I want to illustrate the diversity of the tequila world and how this drink is made in order to inform and inspire my audience. With this blog, I also want to help raise awareness about the responsible use of tequila and promote a culture of enjoyment.