Tequila and mezcal, both liquors from Mexico, have been used interchangeably ever since agave became mainstream. However, while they come from the same plant, these liquors are anything but interchangeable. If I were to use a metaphor, if one thinks of tequila as the person who is the life of the party, and orders rounds of drinks and gets everyone to the dance floor, then mezcal is the wiser guest in the corner, telling you a story you didn’t quite expect to hear. As the Mexicans say: “Para todo mal, mezcal. Para todo bien, también” (For every bad thing, mezcal. For every good thing, also)
While the two share roots, quite literally, beyond that, these two agave-based spirits lead very different lives.
In layman’s terms, tequila is essentially a type of mezcal. The word “mezcal” comes from the Nahuatl (the primary language of central Mexico) word ‘mexcalli,’ meaning “cooked agave,” and, historically, it was used to refer to any spirit distilled from the agave plant. Over time, tequila carved out its own identity, becoming the more regulated and globally-recognised version.
It can only be made from one specific type of agave—the blue Weber agave—and is solely produced in the Mexican state of Jalisco. Mezcal, meanwhile, is far less restrictive. It can be made from over 30 agave varieties—the most common one being Espadín—each bringing its own quirks, flavours, and timelines. Most mezcal comes from Oaxaca, but it is produced across 9 different regions of Mexico.
This difference in agave marks the shift in personality. Blue agave tends to produce a cleaner, slightly sweet, citrus-forward, cleaner, and smoother flavour. Mezcal’s agave varieties, on the other hand, are more diverse. Some take decades to mature, absorbing their environment, resulting in flavours that can be earthy, smoky, floral, herbal, or even a little funky.
But the real turning point is in how they’re made.
It’s All About Production
Tequila production is relatively streamlined. The agave hearts, or piñas, are typically steamed in industrial ovens or autoclaves, then crushed, fermented, and distilled. The process is efficient, consistent, and designed to produce a spirit that tastes largely the same from bottle to bottle. This isn’t a bad thing—it’s what makes tequila so dependable in cocktails, whether it’s a sharply salted margarita, a fizzy paloma, or a fruitier sunrise.
Mezcal, however, goes back to tradition. The piñas are roasted in underground pits lined with hot stones and covered with earth, a method that dates back centuries (the earliest records go back to the 1500s). This is what gives mezcal its signature smoky, earthy kick. After roasting, the agave is often crushed using a stone wheel (sometimes pulled by a donkey, no less), then fermented in open-air vats and distilled in small batches. The result is anything but uniform. One mezcal can taste entirely different from another, even if they’re made just a few villages apart, following the same exact steps.
A Bit of History
Historically, neither of these spirits began as the polished liquor exports we know today. Indigenous communities in Mexico were fermenting agave long before distillation techniques arrived with the Spanish in the 16th century. And what ensued was an evolution—mezcal emerged as a local, craft-driven spirit, and tequila gradually became its more commercialised counterpart. By the 20th century, tequila had firmly established itself on the global stage, aided by strict regulations and mass production. Mezcal remained in the shadows for a long time, consumed only locally. However, that was until agave saw a boom.
Tequila and Mezcal Today
Today, mezcal is having something of a renaissance, embraced for its authenticity, its variability, and its refusal to be simplified or categorised within neatly distinctive columns. Ever since, connoisseurs have been observing an increased love for craft-forward, artisanal beverages, and mezcal has taken centre stage. In fact, it’s even being lauded as a more “premium” alternative to your run-of-the-mill tequila. Instead of the buzz, it is the experience of drinking mezcal that makes it a favourite. It’s the kind of drink that requires you to slow down, sip rather than shoot, and notice the flavour profiles instead of chasing the burn.
Tequila, meanwhile, continues to dominate in versatility. It’s the backbone of some of the world’s most popular cocktails, easy to mix, easy to enjoy, and increasingly, available in premium, sipping-worthy forms that rival any fine spirit.
Even their cultural reputations reflect this divide. Tequila has long been associated with celebration—quick shots, lime wedges, loud nights, often drank out of tiny shot glasses, all at once. Mezcal, often served neat with a slice of orange and a pinch of chilli salt, is traditionally served in a veladora (a small, thick glass originally used for candles) or a copita (a small clay cup), encouraging you to take your time, and sip it, taking in all the notes and layers.
So there you have it. Tequila is a kind of mezcal—hence, not all mezcal is tequila, but all tequila is most definitely mezcal.
Read more: From Tequila To Mezcal: 6 Agave Spirits Worth Drinking In India
Also read: World Tequila Day 2025: 6 Best Tequilas To Try On World Tequila Day
