Mezcal vs. Tequila - these are the differences

Mezcal and Tequila both originate from Mexico and are made from agave – yet they are worlds apart in terms of taste, craftsmanship, and culture. Knowing the differences helps you make a better choice when buying high-quality spirits.

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Most bar-goers are probably familiar with tequila, the agave spirit. Who doesn't remember the little ritual of a tequila shot, lemon, and salt? You've probably also enjoyed the popular Tequila Sunrise cocktail at a hotel bar. However, what many in this country still consider a new product is Mezcal. Some share their experiences from their last vacation in Mexico, others have discovered this agave distillate in alternative bars. But few know the difference between Tequila and Mezcal. This article aims to take you on an exciting journey into the world of Mexican spirit distillation.

"Mezcal vs. Tequila" is actually the wrong question to ask. It's like asking a wine connoisseur whether red wine is better than Chianti. Because Tequila is a specific type of Mezcal.

Mezcal is the more original form of Tequila and can be distilled from up to fifty different agave varieties. In the rural regions of some Mexican states, the agave spirit is still sold in large plastic containers – often from small, more or less private distilleries. This explains the enormous variety, which always brings surprising and stunning taste experiences for a Mezcal novice. The word Mezcal comes from Nahuatl and is composed of "ixcalli" for cooked and "metl" for agave. So, as exotic as the word Mezcal may seem, it simply means cooked agave!

Tequila, on the other hand, is made only from Blue Weber agave. These were originally common in the surroundings of the city of Tequila and were primarily used as food. The sweet heart was considered particularly tasty and, for a long time, a true delicacy. Both the use and consumption of Blue Weber agave were limited to the Tequila region for a long time. Only the twentieth century brought the decisive impetus that helped Tequila achieve its status as Mexico's national drink.

Agaves harvested for Mezcal production mostly come from the state of Oaxaca. Harvesting takes place as soon as an agave is mature. To avoid the loss of valuable inulin, flower stems are cut off. During harvesting, the leaves are removed so that the heart can be cut just above the ground. Its shape resembles a pineapple, which is why it is also called a piña.

Harvesting is done by hand, mostly with machetes or special knives called coas. Smaller distilleries rely on the expert eye of their master distiller, who personally selects the agaves. Large distilleries employ specially trained workers for this purpose, the jimadores, who are paid per kilogram of agave harvested. This has a significant impact on the later taste of the Mezcal, because immature plant parts release bitter substances when cooked.

For the production of Tequila, Blue Weber agaves are cultivated in monocultures, unlike wild Mezcal agaves. This means that these plants have very little genetic diversity and are therefore particularly susceptible to pest infestation. In addition, unusual cold spells have repeatedly led to major agave die-offs, resulting in a genuine agave shortage. Many challenges are now being addressed through targeted breeding programs. However, it remains to be seen whether the number of Blue Weber agaves can keep up with the increased Tequila consumption, especially in Asia.

Mezcal is produced by baking the agave hearts in earthen pits. The cooking method is crucial for the taste. Especially with traditionally produced Mezcal, baking in the ground contributes to the characteristic smoky aroma. The earthen pits differ from distillery to distillery. Depending on their shape and size, different numbers of agaves can be baked simultaneously. If the pits are less hot overall, aromas from the earth and firewood can penetrate the agave hearts better, rounding off and refining the taste experience. The baking process is only complete when the agave hearts are fully caramelized.

Traditionally, the agave hearts used for Tequila production were also baked in earthen pits. However, in the past century, brick ovens became more common. Meanwhile, the hearts are cooked in so-called autoclaves. These function like a pressure cooker and save producers an enormous amount of time, as cooking in an autoclave takes only half as long as in a traditional earth oven. Increasingly, an even more efficient method of cooking is being used in Tequila production: hydrolysis in a diffuser. Here, the lengthy cooking process is eliminated, as the agave hearts are shredded and the sugar is extracted directly under the influence of steam and chemicals.

In Mezcal production, fermentation takes place outdoors using wild yeasts from the surrounding environment. Depending on the temperature and weather, the duration of fermentation can vary between a few days and several weeks. Furthermore, factors such as humidity and geographical location play a role in the fermentation duration. Tequila production, on the other hand, relies on cultured yeasts and the addition of chemicals, which limits the process to a few hours.

To be eligible for export, Mezcal is distilled twice. This happens in smaller batches using classic copper pot stills in the traditional pot still method. The separation of the foreshots and feints determines the aroma. An experienced Mezcalero achieves this solely with the help of smell and taste, using no other aids to determine the ideal moment.

Even if Tequila is distilled industrially using the column still method, double distillation is mandatory. However, proving this is made more difficult by the column still method, as this process is continuous. Therefore, in many cases, the pot still method is also used, where breaks are taken between individual steps. Since Tequila is produced in larger quantities, this can only be done using industrial processes and chemical additives that accelerate the respective work steps.

Both Mezcal and Tequila are available in different aging levels. From "Blanco" or "Joven" to "Reposado," the names designate different aging levels between sixty days and one year.

In both cases, the longest type of aging is called Añejo. Since 2006, however, an Extra Añejo Tequila has also been on the market. Unlike conventional Añejo Tequila, this must mature for at least three years in 200-liter barrels before being sold.

Generally, the aging of Mezcal is a phenomenon that is not considered traditional by all experts. In contrast, the aging process of Tequila can be considered an integral part of Tequila production at least since the mid-nineteenth century.

The worm is a phenomenon that remains not fully understood to this day. The fact is that it is often found in mezcal varieties that are of rather inferior quality. Furthermore, it is not a worm at all, but the larva of butterflies or moths that infest agaves as pests. Some legends claim the worm is a marketing gimmick to attract American tourists. Others, however, attribute consciousness-expanding properties to the small insects. It is considered certain that Mezcal from Oaxaca is traditionally enjoyed with "Sal de gusano": a salt mixture of chili peppers and pulverized larvae. The enjoyment of Tequila or Mezcal with a worm is thus not yet explained. However, it is left to your imagination which of the legends makes the most sense to you...!

If we have now made you curious about our agave spirits, take a look around our pages. Our Mezcal and Tequila assortment offers a wide range for you – see for yourself!

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