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.
