How mezcal is made
Mezcal production involves roasting agave piñas in earthen pits lined with volcanic rocks and wood. The cooked agave is then crushed, fermented, and distilled in clay or copper stills over an open flame. This process imparts a smoky flavor that distinguishes mezcal from tequila.
Mezcal’s unique production methods and diverse agave species create a wide spectrum of flavors, from vegetal and earthy to fruity and floral. Some mezcals may have notes of smoke, leather, or even chocolate, depending on the production techniques and agave variety used.
“Mezcal is kind of like a wine, in that all the flavors come from the agave and the process of production,” says Livera. “It’s like a good wine, where it represents the region where it’s from, the soil, the climate, the sun exposure.”
Tequila vs. mezcal
Tequila and mezcal may both be agave-based spirits, but they have distinct flavor profiles due to their production methods and agave varieties. Tequila tends to be sweeter and more herbaceous, while mezcal is known for its smoky, earthy character.
While tequila is primarily made from blue Weber agave in specific regions of Mexico, mezcal can be produced from a variety of agave species in different states. The production processes also differ, with mezcal traditionally being more artisanal and small-scale compared to tequila’s larger industrial production.
When it comes to cocktails, tequila and mezcal can often be used interchangeably, depending on the flavor profile you’re looking to achieve. Tequila is a great base for classic cocktails like the Margarita or Paloma, while mezcal can add depth and complexity to drinks like the Mezcal Negroni or Oaxaca Old Fashioned.
Whether you’re sipping a smooth añejo tequila neat or enjoying a smoky mezcal cocktail, both spirits offer a taste of Mexico’s rich cultural heritage and dedication to craft. So next time you’re at the bar, raise a glass to the agave spirits that have been enjoyed for centuries and continue to captivate drinkers around the world. Cheers! Flavored mezcal, or a spirit that contains flavorings added after distillation, will say “abocado con,” which translates to “flavored with.” If additional fruits or flavorings are included during distillation, it’s described as “destilado con.”
How mezcal is made
To make mezcal, the piñas are roasted for several days underground in earthen or stone-lined pits. The roasted piñas are then pulverized to extract juices, fibers, and caramelized sugars. Traditionally, this is done with a large stone wheel called a tahona that’s pulled by a donkey or horse that circles the production area. Some modern distillers use a mechanized roller mill instead.
The extracted materials are fermented in open-air tanks and then distilled in small stills. Mezcal is bottled between 35-55% ABV.
The key differences between tequila and mezcal
The primary differences between tequila and mezcal have to do with specificity. Tequila must be made from blue Weber agave, and in one of five designated regions of Mexico. Mezcal can be made from an array of maguey, and in nine Mexican states.
Production processes vary, too. Mezcal production begins in an underground pit and entails many traditional practices, perhaps a donkey or two. However, tequila is often made with more modern processes and distilled twice in stainless steel or copper-pot stills.
Depending on their origin, production, and age, tequilas and mezcals can encompass a range of characteristics. Mezcal tends to have a wide variety of complex flavor profiles that range from fruity and herbal to vegetal and mineral-like. Tequila generally displays flavors and aromas of cooked agave, tropical fruit, and citrus. Due to production restrictions, tequila has a narrower range of flavors than mezcal.
How to use tequila vs. mezcal
In many bars, restaurants, and homes across Mexico, people sip tequila or mezcal neat. Tequila is sometimes paired with sangrita, a tangy, savory accompaniment. Mezcal might be served unadorned, or alongside salt or a slice of citrus.
Both spirits work well in cocktails. “You can use tequila or mezcal interchangeably in most cocktails,” says Jesse Vida, operating partner of Cat Bite Club in Singapore. Swapping in mezcal for the tequila used traditionally to make a Margarita or Paloma “is really just a personal preference.”
Chaison recommends to float an ounce of mezcal atop a Margarita made with tequila. “You’ll find it’s the best Margarita you’ve ever had,” she says.
You can also combine the two spirits to make beautifully nuanced drinks, like in the Oaxaca Old Fashioned or Eclipse. Vida is a fan of this approach. “At Cat Bite Club, we use a blend of tequila and mezcal in multiple cocktails — the best of both worlds,” he says.
