Mezcal vs Tequila: What’s the Real Difference?

Mezcal is the broader category: any spirit distilled from agave, made in one of several designated Mexican states. Tequila is technically a specific type of mezcal, legally restricted to blue Weber agave grown in Jalisco and four other approved states, and produced under its own separate regulatory body.

The biggest flavour difference comes from how the agave heart (the piña) is cooked before fermentation. Tequila production typically steams the agave in ovens or autoclaves, producing a cleaner, more vegetal profile. Traditional mezcal roasts the piñas in earthen pits lined with hot volcanic rocks, often for several days, which is what gives most mezcal its signature smoky character.

Mezcal can also legally be made from over 30 different agave species (though espadín is most common commercially), each contributing different flavour, sweetness, and aroma, compared to tequila’s single-varietal restriction. That genetic diversity is a big part of why mezcal tasting menus can vary so dramatically bottle to bottle.

Production scale differs too: much mezcal is still made by small, often family-run palenques using traditional methods, while tequila production ranges from small artisanal houses to enormous industrial operations. That’s part of why mezcal has built a reputation as the more “craft” or terroir-driven of the two categories in recent years, even though tequila remains the far bigger global category by volume.