Tequila vs Mezcal: What’s the Difference?

What Is Agave?

Agave is a spiky, resilient succulent native to Mexico, known for its fibrous leaves and a central core called the piña. This heart of the plant stores rich natural sugars and serves as the foundation for two of Mexico’s most iconic spirits: mezcal and tequila.

While both spirits come from agave, they differ significantly in agave variety, production region, and distillation method, all of which affect their flavor, aroma, and character.

Agave Varieties: Mezcal vs Tequila

Tequila can only be made from a single species: Blue Weber Agave (Agave tequilana Weber).

Mezcal, on the other hand, can be crafted from over 30 different agave species, each imparting distinct flavors.

Agave Varieties Used in Mezcal

Mezcal can be made from over 30 species of agave, each with its own unique characteristics shaped by terroir, climate, and cultivation methods. These differences dramatically influence the flavor, aroma, and structure of each mezcal, making the spirit incredibly diverse and regionally expressive.

Some of the most popular and commonly used agaves in mezcal production include:

• Espadín (Agave angustifolia): The workhorse of mezcal, Espadín accounts for over 85–90% of all mezcal production. It matures in 6–8 years and is prized for its adaptability and balance, producing a wide range of flavors from fruity and floral to earthy and smoky.

• Barril (Agave karwinskii): A tall, wild agave known for its barrel-shaped trunk. It grows more slowly, often taking 12–15 years to mature, and produces mezcals with deep vegetal notes, hints of herbs, and a lingering, earthy finish.

• Cenizo (Agave durangensis): Native to Durango, this agave grows in colder, arid regions. It matures in about 10–14 years and offers a mineral-rich, savory profile with smoky and peppery undertones.

• Tobalá (Agave potatorum): Known as the “King of Mezcals,” Tobalá is a small, wild agave with intense concentration of sugars and flavor. It’s difficult to cultivate and grows in remote, mountainous terrain. Tobalá mezcals are highly prized for their complex, rich flavors, floral, fruity, spicy, and full-bodied.

• Madrecuixe (Agave karwinskii): A wild agave from the Karwinskii family with a tall, stalk-like shape. It matures in 12–18 years and delivers a bright, vegetal profile with minerality, green herbs, and savory umami notes.

• Cuishe (Agave karwinskii): Another member of the Karwinskii family, Cuishe grows in a tall, cylindrical form and takes over a decade to mature. It yields mezcals with high minerality, citrus zest, and grassy, spicy undertones.

• Tepeztate (Agave marmorata): A slow-growing wild agave that can take up to 25–30 years to reach maturity. It is one of the most aromatic agaves, producing bold, vibrant mezcals with sharp herbal notes, spice, and layered complexity.

• Tobaziche (Agave karwinskii): This variety is known for its bright, dry, and herbal character, with vegetal notes, white pepper, and sometimes hints of vanilla or citrus. It’s often used in single-varietal mezcals by master distillers.

These agaves thrive in different regions of Mexico, Oaxaca, Durango, Puebla, Guerrero, and beyond, each bringing local soil and climate conditions into the final spirit. This diversity is one of the most celebrated aspects of mezcal and part of what makes it such a distinct category from tequila.

Regions of Production

Nearly 98% of tequila is produced in the state of Jalisco, with small-scale production in parts of Guanajuato, Michoacán, Nayarit, and Tamaulipas.

Mezcal, however, can be produced in nine designated regions across Mexico, including:

• Oaxaca (home to about 90% of all mezcal production)

• Durango

• Guerrero

• San Luis Potosí

• Puebla

• Zacatecas

• Michoacán

• Tamaulipas

• Guanajuato

How Mezcal and Tequila Are Made

The production process is one of the most defining differences between mezcal and tequila.

• Tequila is typically made using modern, industrial techniques. Agave hearts are steamed in stainless steel ovens, producing a smoother, cleaner flavor.

• Mezcal is traditionally made using ancestral or artisanal methods. The agave is slow-roasted in underground pits lined with volcanic stones and wood, which infuses the spirit with its signature smoky flavor. The cooked agave is then crushed (often with a stone tahona), naturally fermented, and double-distilled in small batches.

Craft vs Industry

While tequila is often produced at a large scale with mechanized methods, mezcal remains a handmade spirit, rooted in centuries-old tradition. Every step, from harvest to cooking, fermentation, and distillation, is done by skilled hands, preserving the cultural heritage and deep connection to the land.