The Ultimate Mexican Showdown

Tequila vs. Mexcal

So what's the difference between Tequila and Mezcal? No, it's not the worm in the bottle, and no, it's not that Mezcal is Tequila's brute of a cousin. The two are more different than you think, and Mezcal can be just as refined as it's more well-known counterpart.
Mezcal must be made from 100% agave - the pineapple-like plant that is actually closely related to the Lily. This is the main difference between Mezcal and Tequila, as the latter need only consist of 51% Blue Agave, and the rest of the juice can easily be a refined sugar syrup. This combination accounts for a lot of the value brand Tequilas on the market today and doesn't necessarily ensure a quality product.

The Blue Agave is only one species of the Agave plant, of which there are over 400! Mezcal makes use of between 6 and 12 different species of Agave, mixing and matching to play with the characteristics of the plants – or using 100% single species. 8-10 years after planting, the agave are harvested; the "hearts" are collected and then roasted in underground pits which impart a smoky taste to the fruit. The roasted hearts are then pulverized by a massive rock-wheel system pulled by mules (or people if they aren't so lucky) to facilitate the fermentation. Quality Mezcal ferments over 30 days with only the help of wild yeasts wafting around the room. From here it is double distilled and charcoal filtered.

Mezcal most notably comes from the Oaxaca region of Mexico (which also produces incredible cheese), but other certified Denominacions de Origen include Guanajuato and Jalisco that overlap the Tequila regions. It is in these areas where quality Mezcal abounds, and one finds themselves wooed by the smokey flavour and ultra-smooth character of the spirit.