Mezcal vs. Tequila: A Tale of Two Agave Spirits

If you’re a fan of agave spirits, you’ve probably found yourself wondering about the differences between mezcal and tequila. While both are distilled from agave plants, these beverages have distinct production methods and flavor profiles that set them apart. Let’s explore mezcal vs tequila to help you discover which one suits your palate best. 

• Origins and Production: Understanding Mezcal and Tequila
  • Key Differences in Agave Plants Used
• Production Processes: How Mezcal and Tequila Are Made
  • Harvesting
  • Cooking
  • Crushing and Extracting
  • Fermentation
  • Distillation
• Flavor Profiles: What Sets Them Apart?
• Choosing Your Spirit: Mezcal or Tequila?
• Tips and Recommendations

Origins and Production: Understanding Mezcal and Tequila

Mezcal and tequila share a long history that dates back to the indigenous peoples of Mexico. The production of agave spirits began with the Aztecs, who created a fermented beverage from the agave plant called pulque. When the Spanish arrived in the 16th century, distillation was introduced, transforming pulque into what is now known as mezcal. Over time, different regions in Mexico began to develop their own variations of mezcal, leading to the birth of tequila.

Mezcal is predominantly produced in Oaxaca, although it can be made in other regions of Mexico. The rugged terrain and diverse climate of Oaxaca contribute to its unique flavors. Tequila, on the other hand, hails from the state of Jalisco, particularly the town of Tequila and its surrounding areas, with strict regulations dictating its production. The volcanic soil and arid climate of the region are perfect for cultivating blue agave, the only type of agave permitted for tequila production.

Key Differences in Agave Plants Used

The agave variety used is a major factor that sets mezcal and tequila apart. Mezcal can be made from several varieties of agave, including Espadín, Tobalá, and many others, each imparting its unique flavor profile to the spirit. Tequila, however, is much more restrictive in its agave use. It is exclusively produced from blue agave, or Agave tequilana, known for its high sugar content that gives tequila its signature flavor.

Production Processes: How Mezcal and Tequila Are Made

Mezcal and tequila share similar production methods, but there are some key differences that give each spirit its unique character. Here’s a step-by-step breakdown of the process involved:

Harvesting

Both mezcal and tequila start with the harvesting of agave plants. Jimadores, skilled agave farmers, use a tool called a coa to trim the sharp leaves and extract the piñas, the heart of the agave.

Cooking  

Mezcal piñas are traditionally roasted in large, underground pits lined with rocks, imparting the spirit with its signature smoky flavor. Tequila piñas, on the other hand, are often steamed in industrial ovens or autoclaves, which preserves the natural sweetness of the blue agave.

Crushing and Extracting

Once roasted or steamed, the agave is crushed to extract the juices. Mezcal producers often use a traditional method involving a stone wheel called a tahona. Some tequila producers employ the same approach, but most have adopted modern mechanical mills for efficiency.

Fermentation

The extracted agave juice is then fermented, transforming the sugars into alcohol. For mezcal, fermentation often takes place in large wooden vats or open-air tanks with wild yeast, allowing for a wider range of flavors from the environment. Tequila fermentation usually occurs in stainless steel tanks, ensuring consistency and control over the process. 

Distillation

Both mezcal and tequila undergo distillation, which purifies and concentrates the alcohol. In most cases, these spirits are distilled twice, sometimes more, to achieve the desired alcohol content and flavor. Our Destilado con Cacao, for example, undergoes a third distillation following a four-week maceration with homemade Oaxacan chocolate, imparting rich notes of chocolate into the spirit.