Tequila vs. Mescal

Tequila and Mescal have a lot in common, however there are also very distinct differences between the two main Mexican spirits. Put simply, Mescal is to Tequila, what Scotch is to Bourbon, two very similar distilled spirits, made using the same or similar processes with the same or similar ingredients, with small changes in production driving the variation in flavours.

Both Tequila and Mescal can only be produced within set geographical boundaries in Mexico from the Agave plant.

Tequila can only be produced in the states of Jalisco, Michoacán, Guanajuato, Nayarit and Tamaulipas. Although the spiritual home is the town of Tequila in the state of Jalisco.

Mescal on the other hand can come from the majority of Mexican states; including Oaxaca, Durango, Guanajuato, Guerrero, San Luis Potosi, Tamaulipas, Zacatecas and Michoacán. The largest portion of production coming from the state of Oaxaca.

To be called a Tequila, the spirit must be produced using only one variety of Agave, the Blue Weber Agave or Agave Tequilana Weber. Whereas Mescal can be produced from a variety of Agave, in fact more than 30 types, the most common being Agave Espadin. It is the variations in Agave that is at the core of the flavour differences between Tequila and Mescal.

The Agave for both Tequila and Mescal are hand-harvested, with the long spikey leaves removed from the pina or core by el Jimadors using an extremely sharp and heavy blade. The pina is then cooked before being processed for fermentation. With Tequila, the agave is usually cooked using large steam ovens or hornos (old stone ovens, for premium producers) whilst Mescal often uses a traditional method of pits filled with wood and volcanic rocks which imparts an earthy smoke driven flavour.