Mezcal vs Tequila: What Actually Separates Them

Both are Mexican spirits distilled from agave. Tequila must be made from blue Weber agave, mainly in Jalisco, and its agave is usually steamed. Mezcal can use dozens of agave species, most of it comes from Oaxaca, and the agave is traditionally roasted in earth pits, which gives mezcal its smoky flavour. Drinks House 247 stocks both.

Tequila and mezcal come from the same family of plants and the same country, and for a long time tequila was simply the best-known mezcal, named after the town of Tequila in Jalisco. Today they are separate spirits, each protected by its own designation of origin and its own rules. The differences come down to four things: the plant, the place, the cooking and the regulations.

The key differences at a glance

Is all tequila a type of mezcal?

Historically, yes. "Mezcal" was the general name for spirits distilled from cooked agave, and tequila grew out of that tradition in Jalisco. Legally, the two have been separated: tequila has its own designation of origin and standard, and so does mezcal. A spirit made from blue Weber agave in Jalisco is sold as tequila, and a bottle labelled mezcal must follow the mezcal rules. So the old saying that "all tequila is mezcal, but not all mezcal is tequila" is true as history, but not as a description of how either is labelled today.

Why does mezcal taste smoky?

The smoke comes from how the agave hearts, called piñas, are cooked. For traditional mezcal they are buried in a conical pit lined with volcanic stones that have been heated by a wood fire, then covered with earth and left to roast for several days. The smoke from the wood soaks into the agave, and it carries through into the finished spirit.

Most tequila is made from agave cooked with steam in above-ground ovens or pressure cookers called autoclaves. There is no wood fire in contact with the agave, so tequila tastes of sweet cooked agave rather than smoke. The level of smoke in mezcal varies widely: some are gently smoky, others intensely so.

What do the mezcal categories mean?

Mezcal labels often carry one of three production categories:

• Mezcal: the broadest category, which allows more modern equipment such as autoclaves and column stills.
• Mezcal artesanal: agave cooked in pits, crushed by traditional methods, and distilled in copper or clay pot stills.
• Mezcal ancestral: the most traditional category, with pit-roasted agave, hand or stone crushing, and distillation in clay pots.

These describe how it was made, not how good it is, but they tell you a great deal about the style to expect.

What about the worm?

Some mezcals, mostly made for export, contain a larva in the bottle. It is a marketing custom rather than a tradition of quality, and most respected producers do not use it. You will not find one in tequila.

How are they aged?

Both spirits can be bottled unaged or rested in wood. For tequila, blanco is unaged or rested for under two months, reposado spends two months to a year in oak, añejo spends one to three years, and extra añejo spends more than three. Mezcal uses similar terms, and many mezcal makers prefer to bottle unaged spirit so that the character of the agave comes through. Madurado en vidrio means the mezcal has rested in glass for at least a year, softening it without adding wood flavour.

Which should you choose?

• For Margaritas, Palomas and long drinks: a 100% agave blanco tequila is the classic choice. Its clean agave flavour works with lime and grapefruit.
• For sipping neat: either works. An añejo tequila gives oak and vanilla, while an artesanal mezcal gives smoke and a wider range of flavours. Try a small pour of each side by side.
• For spirit-forward cocktails: a little mezcal in place of gin in a Negroni, or in place of whisky in an Old Fashioned, adds a smoky depth.
• For a first mezcal: start with an espadín. It is the most widely made agave and a good baseline before you explore wild varieties.

Traditionally, mezcal is sipped slowly from a small cup, often with slices of orange alongside. It is not a spirit for shots: the flavour is the point.

Frequently asked questions

What is the difference between mezcal and tequila?

Tequila must be made from blue Weber agave, mainly in Jalisco, and its agave is usually steamed. Mezcal can be made from many agave species, mostly in Oaxaca, and is traditionally roasted in earth pits, giving it a smoky flavour.

Is tequila a type of mezcal?

Historically, tequila began as a regional mezcal from Jalisco. Today the two have separate designations of origin and separate rules, so each is labelled and regulated as its own spirit.

Why is mezcal smoky?

For traditional mezcal the agave hearts are roasted for several days in pits lined with hot stones and wood, and the smoke passes into the spirit. Tequila agave is usually steamed, so it does not taste smoky.

Which is stronger, mezcal or tequila?

Both are commonly bottled at around 38% to 40% ABV, but many mezcals are bottled stronger, often in the mid-40s or higher. Check the ABV on the label.

Exploring agave spirits

Browse our mezcal, blanco tequila, reposado tequila and añejo tequila, or see how tequila delivery works across London. For storage tips, read whether you should refrigerate tequila.

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