Although mezcal and tequila are two completely different Mexican spirits, they are frequently used interchangeably in cocktails. To begin with, mezcal is not a type of tequila; tequila is a type of mezcal. The primary distinction is that tequila can only be manufactured from blue agave, whereas mezcal can be made from a variety of agave plants. Let's examine the main distinctions between these two spirits.
Location
Mezcal and tequila are made from distinct types of agave, and they are also manufactured in various regions of Mexico. Mezcal may be manufactured in nine different places across Mexico, with Oaxaca being the most well-known, while tequila can only be made in five, according to Chiklis. The most well-known is Jalisco, which is where Tequila's actual town is situated.
Methods
Tequila and mezcal are made in very different methods, which is a big factor in the two agave-based drinks' distinctive flavor characteristics. But first, a little introduction to botany: Pia, the term used to designate the center of the agave plant, is utilized to make both tequila and mezcal.
Tequila is created by first roasting pia in ovens, then shredding, fermenting, and finally distilling it in copper pots. This is where the two differ. In contrast, mezcal is created by cooking the pia inside a cave lined with a mixture of volcanic rocks, wood, and charcoal, according to Chiklis. Additionally, mezcal is distilled in clay pots rather than copper ones.
Both tequila and mezcal are often matured in oak barrels after being distilled for a period ranging from a few months to years and years. Tequila and mezcal are both regarded as reposados when they have matured for two months or more. They come into the “Anejo” category if they are older than that, usually one to four years old, according to Chiklis. They are referred to as "Blanco" if they have never been aged. The sort of mezcal you are most likely to find in the United States is Blanco, which is clear rather than stained yellow or brown. Blanco tequila is also the variety most frequently used in margaritas.
The Taste
We've already covered how agave is prepared in two different methods to produce mezcal and tequila. The mezcal's distinctive smokey depth is derived from the smoke that is swirling in the pit. Mezcal has an earthy character and rich, caramelized flavors in addition to the smokiness.
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DAHLIA TEQUILA CRISTALINO
Tequila Dahlia is a reposado that has undergone the “cristalino” finishing process to produce the smoothest, most refined luxury tequila designed to be enjoyed with ease from day to night. There is a soft minerality, a hint of peach, and traces of wood on the nose. Vanilla, anise, a hint of honeydew, and subdued floral flavors make up the flavor profile. The sip's voyage concludes with a protracted finish of silky butterscotch and cooked agave.
DON FULANO BLANCO TEQUILA
The highest quality blue agave from the Jalisco highlands is Don Fulano Blanco. This Blanco highlights the agave plants' rich crimson soil, which gives the tequila a distinct sense of origin and terroir. Before being bottled, the new spirit rests in stainless steel for 60 days.
PARTIDA REPOSADO TEQUILA
The highest quality blue agave from the Jalisco highlands is Don Fulano Blanco. This Blanco highlights the agave plants' rich crimson soil, which gives the tequila a distinct sense of origin and terroir. Before being bottled, the new spirit rests in stainless steel for 60 days.
MADRE MEZCAL ESPADIN
A single varietal's whole range of flavors can be appreciated thanks to Madre Espadin. This single varietal blend achieves a mouthfeel and smoothness that surpass far more expensive and rare varietals by utilizing Espadin agaves from various geographies and terroirs that were chosen for distinctive flavor profiles. Madre Espadin is an approachable spirit with earthy scents and a balanced flavor that is bright, clear, and smooth. Sandalwood and mild mesquite provide a solid foundation for the palate's opening vibrant aromas of ginger and pine. Round and rich in mouthfeel, with a little alcohol finish.
MONTELOBOS MEZCAL JOVEN ESPADIN
In Santiago Matatlán, artisanal mezcal known as Montelobos Joven is created with agave Espadn that has been verified as being 100 percent organic. Iván Saldaa, a scientist and distiller, and Don Abel Lopez, a mezcalero, created this mezcal. Saldana's vision and enthusiasm for agave and artisanal mezcal are reflected in its production, which honors time-honored techniques, sustainability, and the standard of living of the communities and families that have produced mezcal for centuries.
ILEGAL MEZCAL
Ilegal Mezcal boasts a mouthful of agave and a faint tinge of smoke, making for a superbly balanced flavor profile. Our Joven, Reposado, and Anejo mezcals are all produced from perfectly ripe, sustainably harvested Espadn agave and double distilled in the Santiago Matatlan Valley of Oaxaca, Mexico, by fourth-generation “mezcaleros”. It is committed to quality at every stage of the production process, from harvest to first drink.
