Before we get more into the specifics of tequila, let’s zoom out and talk about tequila’s newer, trendy, hip cousin: mezcal. What is the difference? Where do they come from? And the question I get asked the most, “which do you like better?”
I’ll start by saying something that may confuse you: tequila is a mezcal, but mezcal is not tequila. Now, bear with me as we unpack this statement. We said in previous blogs that tequila is well regulated, governed by strict guidelines under the Consejo Regulador de Tequila (CRT) to ensure quality and consistency of the denomination of origin (DO). To recap: to be legally called tequila, the spirit can only be produced in 3 Mexican states and using only blue agave grown in specific regions. But this hasn’t always been the case. For centuries, people in different parts of the country used different agaves and had different styles of cooking and distilling. A certain profile was adopted around the town of Tequila, Jalisco, and that gave way to the spirit we now know. But in other parts of the country distillers took different directions, resulting in what we now know as mezcal.
Like tequila, mezcal is also governed by denomination of origin, but it is much newer and has broader guidelines. Mezcal can be produced in 9 Mexican states and while tequileros operate under rigid guidelines, mezcal producers, or mezcaleros, use their imagination to mix and shape their drinks. This can result in an even more confusing landscape where you need to navigate carefully, but once you find a good mezcal, you’ll be hooked for life. The flavor variety is immensely varied, sharply depending on the mezcalero’s choices, starting from the mix of plants used, to the cooking technique, to the distillation process. I’ll sum up a few major differences between tequila and mezcal below:
1. Plants:
While the prime ingredient for both are closely related plants, in the tequila world we call them agave and in the mezcal world we call them magueyes. Some of the most commonly used magueyes for mezcal are: espadin, tobala, tepeztate, and arroqueno. Remember, tequila can only use one type of agave, but you’ll find mezcal bottles with different magueyes, either exclusively or in an ensamble, when different types are mixed together in the same bottle. There are dozens of magueyes used in mezcal production, so the combinations are endless.
2. Cooking:
In tequila production, agaves are cooked in ovens or high-pressure systems. In mezcal, the Magueyes are traditionally very slowly cooked in underground pits, where the result is a heavy smoke-forward, almost peaty flavor.
3. Production:
There is much more tequila being produced to satisfy the global demand, so tequileros have adopted more industrial processes, specially since many global alcohol companies are now involved in the tequila market. On the other hand, mezcal continues to be a much more artisanal process. Although this is changing, the scale of demand and supply is still very different, and most of the production is done by smaller distillers.
4. Geography:
The town of Tequila in the state of Jalisco, is the epicenter of this industry. For mezcal, production is allowed in 9 states, most of them in the center and southern part of the country. All of this contributes to different profiles and styles. Arguably, the epicenter of mezcal is the state of Oaxaca, where the majority of the better mezcales are made.
Not too long ago, mezcal was the tourist-trap bottle you bought in the airport flying back from Mexico. For some reason, its claim to fame was that there was a worm in the bottle. Forget about that, and don’t confuse those gimmicky tacky bottles for the real stuff. Thanks to the DO, since the late 1990s mezcal has been gaining in reputation and quality and has exploded to the global scene since the early 2000s. If you like smokier drinks, rustic and earthier, mezcal will probably be your style. While it still has a lot of runway before catching up to its cousin, tequila, mezcal is definitely an exciting, sophisticated and complex spirit to drink alone, as well as a marvelous spirit to craft original cocktails.
Now, for the original question…which do I like better?
Like most important questions in life, it has no easy answer. It really depends on the occasion and the mood. To me, tequila tastes like home. It’s the drink I keep going back to, even while I also enjoy any number of other spirits. I like its sharp, herbal and woody profile and love the variety that blanco to extra anejo provide. Mezcal, on the other hand, is still very much a mystery to me. I love finding out new ensambles or trying different magueyes, and the complexities of the drink in a new cocktail. A good mezcal, chased by biting into a slice of orange covered in sal de gusano (yes, salt with crushed agave worm and a mix of spices) is amazing, and takes you back to a different world. Taking a sip of tequila tastes like music and friends, conversation and laughter. I guess that to be sure, before giving you my final answer I’ll have to go back and try them again…
Don Colibrí is the guardian of agave wisdom, shaped by centuries of tradition and craftsmanship. As the voice of the Cinco de Mayo Spirits blog, he shares the secrets behind tequila and mezcal, honoring the artisanal distillation, ancestral techniques, and master distillers who keep these spirits alive.
With every story, he takes readers into the heart of Jalisco and Oaxaca, where hand-harvested agave, careful aging, and time-honored traditions create Mexico’s most iconic drinks. Tequila and mezcal aren’t just spirits—they’re legacies waiting to be tasted.
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