The difference between tequila and mezcal isn't just about flavor, but above all about how they're made. The process shapes the final character of each spirit.

Raw material and region

Both are born from agave, but tequila has a strict rule: it can only be made with Weber blue agave (Agave tequilana). Mezcal, on the other hand, allows for great diversity: Espadín, Tobalá, and many other varieties. This opens the door to greater aromatic richness.

The production zones also differ. Tequila: can be produced in five Mexican states, but only Jalisco has full authorization. Mezcal: legal in nine states, with Oaxaca as its heart and epicenter. Each region has its own rules on varieties, methods, and labeling, and that shows in the glass.

Cooking

Agave doesn't naturally contain fermentable sugars; it stores energy in the form of inulin. That's why it needs to be cooked: this converts those carbohydrates into simple sugars.

In tequila, cooking is usually done in brick ovens or in autoclaves (faster, industrial methods). In mezcal, the traditional method is to cook the agave in underground pits with hot stones for several days. This process gives it its characteristic smoky touch, not additives.

That said, not all mezcal is smoky: factors like the depth of the pit, humidity, the agave's fibers, and cooking time all play a role.

Fermentation

Once cooked, the agave is crushed and fermentation begins.

Tequila is often fermented in closed stainless steel tanks with selected yeasts. Mezcal is usually fermented in open wooden vats, with wild yeasts. Some producers still use stone or even leather vessels.

But the boundaries aren't always clear: some tequila makers favor more traditional methods, and some mezcal makers use more controlled systems. It all depends on the producer.

Distillation

Both tequila and mezcal are usually distilled twice.

Tequila uses copper stills or stainless steel columns, depending on the producer's size. Mezcal is also distilled in copper, but in traditional regions, clay stills with bamboo arms are still used.

Cuts between heads, hearts, and tails are usually made by sensory judgment in mezcal, though this also happens with some artisanal tequilas.

Aging and classification

To carry the 100% agave seal, both tequila and mezcal must be bottled in Mexico.

Tequila categories:
• Blanco (Silver): unaged, or rested up to 2 months
• Reposado: from 2 months to less than 1 year
• Añejo: between 1 and 3 years
• Extra Añejo: more than 3 years

Mezcal categories:
• Joven: unaged, or rested up to 2 months
• Reposado: from 2 months to less than 1 year
• Añejo: minimum 1 year

Mezcal can carry designations such as Artesanal (made using traditional methods) or Ancestral (even stricter, with pit cooking, stone crushing, and clay-still distillation). These terms aren't decorative: they genuinely reflect how the spirit was made.

The final sip

Tequila isn't always clean and polished, nor is mezcal always smoky. The difference isn't just about flavor, but about process. Start with the agave. Then ask yourself: how was it cooked? How was it fermented? How was it distilled? That's where the character of each glass is born.