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Tequila vs Mezcal: key differences between two legendary Mexican spirits
If you enjoy Hornitos® blue agave tequilas, you’ve probably come across mezcal—another iconic agave spirit from Mexico. They share roots and heritage, yet each offers a distinct character and flavor profile. In this guide we’ll explore the difference between mezcal and tequila so you can decide which one fits your taste, moment, and cocktails.
Is mezcal a type of tequila?
Mezcal is a traditional Mexican spirit made by roasting and distilling the heart of the agave plant—also called maguey. Depending on the region and the producer, mezcal can be crafted from more than 30 different agave varieties, which explains its wide range of flavors, from earthy and smoky to bright and herbal. Its production methods are often more rustic, with agave roasted in underground pits, a practice that helps create mezcal’s signature depth and character. This spirit is then blended with various herbs and spices, as well as carbonated water, to create the delicious and flavorful aperitif that is mezcal.
Tequila, on the other hand, is a specific type of mezcal made only from Blue Weber agave and produced in designated regions of Mexico. Instead of roasting in pits, the agave is usually steam-cooked in ovens or autoclaves before fermentation and distillation, leading to a cleaner, more consistent flavor. In short, all tequila is mezcal, but not all mezcal is tequila—a distinction that makes each spirit unique in its own way.
What is the difference between Tequila and Mezcal?
While tequila can technically be considered a type of mezcal, the real differences between mezcal and tequila go far beyond terminology. What sets them apart is where they are made, the kinds of agave (maguey) used, and the way each spirit is crafted and aged. These factors not only shape their identities but also explain why tequila and mezcal taste so distinct. Let’s break down the key contrasts in origin, production, and flavor.
Where is Tequila made vs. Where is Mezcal made?
Tequila is made exclusively from the Agave tequilana Weber blue variety, better known as blue agave. This agave thrives in the highlands of Jalisco, where the rich volcanic soil and mountainous terrain provide ideal growing conditions. By law, tequila can only be produced in five Mexican states: Jalisco, Nayarit, Michoacán, Guanajuato, and Tamaulipas.
Mezcal, on the other hand, is far more diverse. It can be made from more than 30 types of agave, including Espadín, Tobalá, and Tepeztate. Its production spans across nine Mexican states—most famously Oaxaca, along with Durango, Guerrero, Puebla, Zacatecas, San Luis Potosí, Michoacán, Tamaulipas, and Guanajuato. This geographic variety, combined with the use of different agaves, results in a remarkable spectrum of flavors.
How is Mezcal made vs. How is Tequila made?
While both spirits come from agave, their production methods set them apart.
For tequila, the heart of the blue agave—called the *piña*—is harvested, slow-cooked in stone ovens or modern autoclaves, and shredded to release its sweet juices. These juices are then fermented and distilled, most often in copper pot stills. Depending on style, tequila can remain unaged (Blanco or Plata Tequila) or mature in oak barrels for anywhere from 2 months to over 3 years, with Extra Añejo representing the longest-aged expressions. Barrel aging softens its profile, adding notes of vanilla, caramel, or spice, while younger tequilas emphasize bright, vegetal agave flavors.
To make mezcal, the agave piñas are roasted to caramelize the sugars. The roasted piñas are then crushed and combined with water, making a mash. The mash is fermented in wooden or Clay pots for several days, after which it is distilled and bottled. Mezcal often takes a longer time to age and some forms can be aged up to 4 months. This extended period of aging significantly imparts the flavors of mezcal. Although mezcal shouldn't be aged too long, it becomes smoother and more flavorful with time in the barrel.
What flavor profile distinguishes Mezcal from Tequila?
Tequila is known for its crisp and vibrant profile, often described as earthy, herbal, and citrusy, with subtle sweetness. Some expressions lean fruity or floral. Others carry a light spice, depending on aging. From the bold freshness of Blanco to the rounded smoothness of Reposado and the rich depth of Añejo or Extra Añejo, each type of tequila offers its own expression of flavor, always highlighting the clarity of blue agave.
Mezcal, by contrast, is typically bolder and smokier thanks to its traditional roasting process. Beyond smoke, mezcal can carry layers of earth, spice, mineral notes, and natural sweetness, depending on the agave variety and region. Flavors such as cinnamon, pepper, cocoa, or dried fruit often emerge, creating a complexity that feels rustic yet refined. For this reason, mezcal is often sipped neat to appreciate its depth, though it also shines in cocktails where its character can take center stage.
How to drink Tequila vs. Mezcal?
Tequila is a prominent spirit that has grown in popularity worldwide, while mezcal continues to gain recognition for its artisanal roots. Both can be enjoyed in several ways depending on the occasion and your personal taste. Below are the most common (and most rewarding) ways to drink tequila and mezcal at home.
Whether neat, shaken, or sipped slowly, tequila and mezcal both remind us of one thing: agave is more than a plant—it’s the spirit’s very soul.
ways to drink tequila and mezcal
Neat
Drinking neat is the purest way to appreciate these spirits. Take a small sip, let it rest on your tongue, and notice how the agave unfolds—tequila with its bright, crisp character, mezcal with its deeper roasted tones. Pay attention to aromas, texture, and finish. Using a glass with a slightly tapered rim can help concentrate the fragrances and elevate the experience.
With lime and salt
The lime-and-salt ritual is a classic and playful tradition, often enjoyed in casual settings. To try it, lick the back of your hand, sprinkle a pinch of salt, take a sip of tequila or mezcal, then bite into a fresh citrus wedge. The salt heightens the agave’s sweetness, while the lime adds a refreshing acidity. For an even bolder twist, you can also explore lime tequila, which naturally blends agave’s smoothness with citrus freshness. The goal is not to mask the spirit, but to balance and complement its flavor—making it a lively way to enjoy these drinks, especially in good company.
In cocktails
Both spirits shine when mixed into cocktails. Tequila anchors classic tequila cocktails like margaritas and palomas with clarity and zest, while mezcal adds a smoky twist to drinks such as the mezcalita or Oaxaca-style Old Fashioned. At home, keep it simple—*fresh citrus juice, quality ice,* and balanced sweetness always let the agave lead. They also mix beautifully with fruit juices, sparkling water, or sweet liqueurs like triple sec—proof that the possibilities are endless, whether you prefer to keep it easy or get creative.
Fresh Drink Recipes
See all cocktails
- Margaritas
Hornitos® Plata Mango Margarita
Shake up your margarita with a splash of mango! This drink is a tropical spin on the classic tequila cocktail, made with Hornitos Plata, mango syrup and a hint of spice from the Tajin rim. All you need is a hammock!
- Easy
- 1-3 min
- Sweet
- Refreshing
Hornitos® Plata Feeling Spicy
Ready to spice things up? This drink combines pineapple and jalapeño with Hornitos Plata for a taste that’s fresh, feisty and ready to be the life of the party. Don’t forget the chili salt rim for an extra hit of heat!
- Easy
- 1-3 min
- Sweet
- Festive
Hornitos® Reposado Mule
A fresh take on a classic, our mule combines Hornitos Reposado with spicy ginger beer and bright lime for a drink that’s both fun and flavorful. Serve in a copper mug and soon everyone will be asking you to whip one up!
- Easy
- 1-3 min
- Sweet
