Tequila vs Mezcal

Tequila is only produced in Michoacán, Guanajuato, Nayarit, Tamaulipas and Jalisco, which is where the actual town of Tequila is located.

Mezcal is produced in the states of Oaxaca, Guerrero, San Luis Potosí, Zacatecas, Durango, Mexico, Aguascalientes and Morelos. Additionally it is produced in 2 municipalities in Guanajuato, 11 municipalities in Tamaulipas, 29 municipalities in Michoacán, and 116 municipalities in Puebla. 

By law, tequila can only be made from one type of agave: the blue agave or blue weber agave.

Mezcal can technically be made from any of the 252 agave species. However, only 30 to 50 different types of agaves are utilized. Some of the common varieties used for mezcal are espadin, tobala, arroqueno, tepeztate, and tobaziche.

Tequila uses steaming of ripe blue agave hearts, followed by milling, fermentation, and distillation.

Mezcal involves roasting agave pinas in fire pits, then milling, fermenting, and distilling.

Tequila has blanco (0-2 months), reposado (2-12 months), and anejo (1-3 years) varieties.

Mezcal offers joven (0-2 months), reposado (2-12 months), and anejo (minimum 1 year) options.

Generally, tequila blanco (unaged) has a strong agave flavor with hints of pepper, citrus, and spice. Tequila reposado, aged between 2 and 12 months in oak barrels, is smoother with notes of caramel, vanilla, and oak. Tequila anejo, rested between 1 and 4 years, is rich with tones of cinnamon and vanilla, the most suitable for drinking straight and less for cocktails. Tequila is 40% ABV.

Due to its preparation underground, mezcal has a range of smokiness that can be light to heavy. Besides its smoky flavor, it can have rich, sweet, fruity, earthy tones. Its smokiness makes it go a long way and can be sipped neat or used in cocktails. The longer it is aged, the smoother and more refined it is. Mezcal ranges from 35% to 55% ABV.