Tequila and Mezcal are agave-based Mexican spirits deeply rooted in tradition and craftsmanship.
As an enthusiast of Mexican spirits and alcohol, you have no doubt heard and tried both Tequila and Mezcal – both traditional Mexican spirits made from Agave that contain several distinct differences that every connoisseur of spirits should know about. Read our “What are the Differences Between Mezcal and Tequila” guide for more info!
What is Tequila
Tequila is a kind of distillate spirit that comes from Mexico specifically from Jalisco, the State of Jalisco, and other regions that are designated. It is produced primarily by the blue agave plant also known scientifically as Agave tequilana. Tequila is well-known worldwide for its distinctive flavor it is protected under a declaration in the origin (PDO) within Mexico and guarantees that it is produced according to specific standards and comes from designated regions.
Tequila production requires harvesting mature blue agave plants which may take a few years to reach the peak of maturation. The plant’s heart known as the pina is taken and cooked to transform glucose into sugars that can be fermented. In the past, the pinas were cooked slowly in underground pits, but more modern methods could include baking or steaming in ovens for industrial use or autoclaves. The cooked pinas are crushed and the resulting juice is fermented before being distilled.
The action of fermentation transforms sugars into alcohol, and the resulting liquid is then distilled at least twice to touch the wished-for level of alcohol. Tequila is generally distilled using copper pot stills, as well as column stills. Once it has been distilled, it could be aged in various kinds in oak barrels like white oak, over a particular period of time. The process of aging adds flavors and complexes to the finished product.
Tequila is famous for its wide range of kinds and aging categories, which include Blanco (unaged or aged for an insignificant amount of period of time) and reposado (aged for a minimum of 2 months, but not more than one year), and anejo (aged for at least one year but not more than three years) and extra anejo. Each of the aging categories contributes to distinct flavors, ranging from the fresh and lively notes of Blanco to the complex and rich flavors of extra anejo and anejo.
Tequila is consumed extensively throughout Mexico as well as internationally. It can be enjoyed straight or in a glass, usually with a slice of lemon and salt. Tequila is also a major ingredient in a variety of popular cocktails including margarita or Paloma cocktails, as well as the tequila sunrise. The significance of its culture extends far beyond its role as a drink since it is a significant place in Mexican customs, celebrations, and nationalism.
What is Mezcal
Mezcal is an alternative distillate spirit that comes from Mexico which is very similar to Tequila, it has its own distinct features as well as production techniques. Similar to Tequila, Mezcal is protected with a designated producer’s designation (PDO) from Mexico to ensure the authenticity of the spirit and compliance with particular production rules.
Mezcal is produced from the innermost parts of different Agave plants, also known in the Spanish term “pinas.” Although Tequila is made primarily from blue agave, Mezcal can be produced using a variety of agave types, including Espadin, Tobala, and Tobaziche as well as others. This diversity of agave types creates the distinct flavors found in various Mezcals.
The manufacturing process used to make Mezcal involves roasting pinas of agave. In the past, pinas were cooked in underground pits, filled with volcanic rocks, and then covered in earth and fiber mats. This technique imparts a distinctly smokey taste to Mezcal. Some contemporary production techniques may employ the above-ground oven or autoclave to roast the Mezcal.
Following roasting, the cooked pinas are broken down and the juice extracted is fermented. This process transforms sugars to alcohol which is later made into distilled. Mezcal is generally distilled in copper or clay pot stills. These also contribute to its distinctive flavors.
One of the distinctive aspects of Mezcal is its presence and the presence of “mezcalero” flavors. They are influenced by the agave variety employed, the methods of production used, as well as the location that it is derived from. Mezcal has a variety of flavors, which include smokey, earthy, herb fruits, spicy, and other ingredients. They differ in flavor based on the type of agave used as well as the specific production methods employed by different mezcaleros.
Mezcal is typically enjoyed in a glass or slowly in order to enjoy the rich flavors. It is often consumed with slices of orange, and sprinkled with ground chili for a classic accompanying drink. Recent years have seen Mezcal become popular in the scene of craft cocktails in which it’s used as the base spirit for distinctive and unique cocktails.
Beyond its role as a spirit, Mezcal has cultural importance for the people of Mexico. It has a rich time of history, and it is deeply rooted in Mexican customs, rituals and customs. Mezcal is a symbol of the varied cultural tradition of Mexico and is revered as an emblem of authenticity, skill as well as a relationship to the earth.
Tequila and Mezcal History
Tequila and Mezcal each have long histories and are deeply entwined with Mexican customs and cultures.
This is a quick review of the history of Tequila and Mezcal:
Tequila The story of Tequila goes from the pre-Columbian period during which indigenous populations from Mexico including the Aztecs were cultivating agave plants. It was the Spanish conquistadors that played an integral influence in the evolution of Tequila in the form we have it now.
Following the Spanish colonization of Mexico during the 16th century, the Spanish brought along knowledge of distillation. They introduced the method of distilling agave juice. This resulted in the development of the early varieties of Tequila. The first versions of Tequila were probably rough and harsh in comparison to contemporary Tequila.
In the late 18th century, Tequila production was beginning to change with the growth of blue agave plantations became increasingly widespread throughout the area of Jalisco specifically around the town of Tequila. The establishment of distilleries as well as improving production methods helped to improve Tequila’s flavor and quality.
In 1873 in 1873, the Mexican government proclaimed Tequila as a recognized designation of origin. It was the first spirit to be protected to be a protected spirit in Mexico. The declaration stipulated that Tequila was only able to be made only in specific regions, mostly within the Mexican state of Jalisco as well as parts of some states in the neighboring states. Regulations also required that blue agave be used as the main agave type to be used in Tequila production.
Tequila has continued to increase in popularity at home and abroad. It is now a recognizable emblem of Mexican national identity that represents its culture, traditions as well as its heritage. Mezcal History of Mezcal is traced even more than Tequila because it is predated by its introduction by the Spanish within Mexico. The genesis of Mezcal are found in the ancient cultures of Mesoamerica and the Azave plant had a significant significance.
The manufacturing process for Mezcal in Mexico is tracked back to thousands of years ago, and there is evidence of the fermentation process and distillation methods found in archeological places. The indigenous inhabitants of Mexico including Zapotecs and Mixtecs, Zapotecs and Mixtecs were making and eating Mezcal prior to the introduction in the Spanish.
As the Spanish came to Mexico They came across indigenous methods of distillation and then incorporated their own understanding and methods. The exchange of information resulted in the improvement of Mezcal production, and also the emergence of regional variants.
In the course of time, Mezcal production spread to diverse regions of Mexico The most notable was Oaxaca being one of the major centers for Mezcal production. Oaxaca is known due to its variety of agave varieties as well as traditional methods of production.
Like Tequila, Mezcal also received the protected designation of origin within Mexico. This certification ensures Mezcal production is governed by specific rules and is sourced from certain areas, which include Oaxaca, Guerrero, Durango, San Luis Potosi, as well as various other states.
The distinct flavor, the traditional production techniques, as well as its significance in the cultural context have contributed to its status as a top-quality and authentic spirit. Mezcal is regarded as an emblem of Mexican tradition and craft and has a growing focus on traditional and sustainable methods of production.
How are Tequila and Mezcal Made?
Mezcal and Tequila are created using the heart, or pinas, from the agave plant. These are named for their resemblance to pineapples. The plant’s leaves are removed and the pinas get cooked and crushed.
The main difference lies in The main difference is how the pinas are prepared in mezcal. Mezcal, they are cooked inside pits that are wood-fired and lined with rock and impart a smoky aroma that is often associated with mezcal. In the case of tequila, they’re typically cooked in brick above-ground ovens. Autoclaves, which are basically industrial pressure cookers, have become an alternative to traditional pressure cookers.
In recent times, some major producers use diffusers in a controversial way as an alternative, something that many experts in the field of agave compare to microwaves. After being cooked the pinas, they are crushed in order to get the juice.
Afterward, the liquid (or an amalgamation of fibers and liquids for mezcals) is fermented in open vessels usually using mezcal-specific airborne yeast and commercial yeasts for Tequila. The distillation process is similar for both. But it can differ depending on the level of industrialization used to produce the spirit. The resulting liquid could be twice distilled using a clay or copper vessel or in the continuous column still.
Where is Tequila or Mezcal Made?
The short answer is the majority of mezcal is produced in Oaxaca and the majority of tequilas are manufactured in Jalisco. It can be up to 90 percent from both spirits. They do have Appellations of Origin that reach beyond both states.
Mezcal is legal to make legally in those states, including Oaxaca, Durango, Guanajuato, Guerrero, Michoacan, Puebla, San Luis Potosi, Tamaulipas, and Zacatecas. Tequila is able to legally be made legally in Jalisco as well as parts from Guanajuato, Michoacan, Nayarit, and Tamaulipas.
What Kinds of Agave Are Tequila and Mezcal Produced?
Tequila is made from just one species of agave that is The blue Weber agave, which is named agave Tequilana. The plant takes between five to nine years to growth in the wild. This is a shorter time than other species of agave, which may take between 35 and 40 years to develop. It is a rich source of sugars that produce an agave-like liquid that is sweet with a distinct yam flavor.
Mezcal can be legally made by mixing more than 40 types of agave plants. In reality, 90% of the mezcal available on the market uses the agave angustifolia tree, known as espadin inside Oaxaca. It is a close relative to the blue Weber the agave plant is much more easily grown in comparison to other species because of its high level of sugars and a comparatively small maturation time (six up to 8 years).
In a liquor shop or on a menu of cocktails Some of the names you will see are the tombola (agave potatorum) and anarroqueno (agave Mexicano) and tobaziche (agave Karswinskii) and Tepeztate (agave marmorata) Note that the mezcal-certified agave species come with various commonly used names for diverse areas. Mezcals that are labeled by the name “ensemble,” meanwhile, contain a variety of agave.
In addition to the distinct smokey note that is created by the process of making, the flavor of the expressions can differ greatly based on the area and specific processes used by the maker. The agave types utilized to create mezcal result in liquids that come with a range of tastes, ranging that range from floral to mineral to cheese-like. Tepeztate has a time of about 35 years for maturation and is renowned for its strong, smoky flavors of cinnamon and peppercorn.
What is the procedure for Tequila and Mezcal Controlled?
Tequila is controlled by the Consejo Regulador of Tequila (CRT) as well as even though the rules are restrictive to the geographical appellation of Tequila, they are not the same as the ones which govern mezcal. Actually “mix to” tequila can be produced using just 51% blue agave while the rest of the sugar content could come from various sweeteners, including Glycerin and cane sugar.
Mezcal is subject to regulation through the Consejo Regulador del Mezcal (CRM) which has a process of certification in three different categories: mezcal as well as artisanal and ancestral. “Mezcal” denotes a bottle that may make use of industrial processes, such as autoclaves to cook the agave pinas, and continual column stills to distill.
artisanal is a type of mezcal that requires cooking pots, it is possible certain modifications in the process, like copper stills to distillation. Artisanal mezcal is only distilled using clay and which is heated with burning.
Agave spirits that do not meet the requirements for certification of mezcal, tequila, or any other spirit types are referred to as destilados de Agave. While they aren’t legally classified as mezcal, many of them make mezcal using traditional methods, and a lot of producers choose not to go through the lengthy mezcal certification procedure.
Is Mezcal ever getting old?
Tequila and mezcal both are able to be aged in wood barrels or in other vessels following distillation. This extra procedure is more popular in mezcal than in tequila.
Tequila can be classified into four varieties according to the CRT. Blanco is not aged; reposado is stored in steel barrels or oak for between two and one year, anejo is stored in oak for a period of one to three years, and the extra anejo is stored in oak for a minimum of three years. Joven is a blend made of predominantly Blanco tequila, and a few aged Tequila.
There are many experts who believe that aging mezcal is not necessary due to the unique process and time that are involved in the spirit. The CRM allows for ageing and categorizes the following varieties: joven, blanco (in this case, it’s a synonym for blanco but is not mixed mezcal) reposado, anejo, and a second one. Mezcal is also categorized into a fourth class, called Madura do in vidrio which translates to “rested in the glass.” This results in an agave-like, smoother style.
How do you consume Tequila as well as Mezcal?
Mezcal is usually consumed in a neat form, but many Agave lovers recommend sipping top-quality Tequila straight, also. Tequila that has been aged in barrels like extra and Anejo tend to be meant to be consumed in a glass, but people who drink enjoy drinking the more unaged expressions that are agave-forward.
In the U.S., tequila shots generally are served with lime and salt (although it is not the case in Mexico) Mezcal is typically served with orange slices and sprinkled with salt de gusano. It is a spicy mix made of dried snails, sea salt, and chilies.
It is also true that tequila is a prominent ingredient in our top drinks like cocktails like Margarita and Paloma drinks, which typically call for the expressions blanco or reposado. Although mezcal isn’t as well-known to American people, it’s made its way into more modern traditional cocktails like the Oaxaca Old Fashioned as well as the Mezcal Negroni, partly because of the early-’90s influences of the now-closed New York City agave-spirits bar Mayahuel.
It is also possible to find cocktails with mezcal substituted for tequila for classic cocktails, like the Margarita. Cocktails made with mezcal will most likely include espadin because of the lower cost and flavor that can be incorporated in mixed drinks.
Why is Mezcal Costlier Than Tequila?
It is likely to be a variety of costs for both spirits, based on the quality of the spirit, while older spirits of tequila can cost more than the unaged versions. Mezcal is typically more expensive than tequila for the most part because of its lesser-branded spirit.
The agave that is used in mezcal can last up to 35 years to reach maturity and could produce less liquid in a batch than the typical blue Weber plant of agave. The agave is typically produced in smaller amounts, typically produced by farmers in smaller villages which can result in higher costs for export.
Difference Between Tequila and Mezcal
Origins and Production
- Tequila: Tequila is a product that originates mainly out of the State of Jalisco, Mexico, and several other areas that have been designated. Tequila is produced from blue agave plant that is steam-baked or roasted inside industrial ovens and autoclaves. Distillation usually takes place using copper pot stills and column stills.
- Mezcal: It is derived from a variety of varieties of agave plants such as Espadin Tobala And Tobaziche. Mezcal manufacturing involves roasting Agave inside underground pits that are lined with volcanic rock. Traditional ovens, copper, or clay pot stills serve as distillation vessels.
Agave varieties:
- Tequila: Tequila is primarily made of blue agave (Agave Tequilana). Other agave types, including Criollo and Azul, may be utilized they are not as popular.
- Mezcal: Mezcal is made using a variety of agave plants, which allows it to have a greater variety of flavors. The most commonly used agave varieties for Mezcal production are Espadin, Tobala, and Tobaziche.
Flavor Profiles:
- Tequila: Tequila generally has a more sophisticated and smoother taste character. It typically has flavors of vanilla, citrus, and floral nuances. The various aging categories (Blanco and reposado) can affect the taste.
- Mezcal: Mezcal is known for its earthy and smoky taste, which is derived from the process of roasting. Mezcal’s taste profile may vary greatly based on the type of agave that is used. It can be characterized by flavors of roasting fruits, herbs as well as spices. Every Mezcal could have distinct “mezcalero” flavors influenced by the methods of production and the variety of agave.
Geographic Designation Regulations and Geographic Names
- Tequila: Protected designations of Origin (PDO) within Mexico. It has to be made in certain regions, most notably Jalisco in order to be labeled as Tequila. The regulations ensure that the product is produced according to established production techniques and standards of quality.
- Mezcal: Mezcal is also protected under the PDO within Mexico. Mezcal is produced in a variety of states including Oaxaca, Guerrero, and Durango as well as other states. The laws aim to protect traditional techniques of production as well as guarantee the authenticity of the product.
Cultural significance:
- Tequila: Tequila It is deeply embedded in Mexican tradition and culture, Tequila is a celebratory drink that is appropriate for all events and celebrations. It’s regarded as a symbol of nation’s sense of identity and national pride.
- Mezcal: Mezcal The Mezcal is thought to be the more traditional tradition-based spirit Mezcal is a symbol of culture for rituals and celebrations. It represents the many cultures tradition of Mexico and is a symbol of authenticity, quality, and an enduring connection to the earth.
 Conclusion
Tequila Mezcal and Tequila Mezcal are two distinct kinds of Mexican spirits that have distinct particular characteristics, methods of production, and significance to the culture. Tequila is made primarily from blue agave that is produced in specific regions such as Jalisco as well as known for its extremely refined flavors as well as aging classifications.
Mezcal can be made by blending different agave types that are grown in areas like Oaxaca which has the earthy, smoky flavors that result from roasting. Both spirits are protected by labels of origin from Mexico which ensure that they are authentic and adhere to particular laws.
Tequila is deeply rooted in Mexican tradition and is regarded as an emblem of the national spirit as well as Mezcal symbolizes traditional handicrafts as well as culture. It doesn’t matter if you prefer the elegant luxury that is Tequila or the rich, smoky flavor of Mezcal each spirit offers distinct tastes of Mexico’s rich tradition and nuances.
