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 Ever wonder what the differences are between tequila and mezcal? They’re both made with the distilled juice of the agave plant, and they both originated in Mexico. But tequila and mezcal, however similar they may seem, are vastly different.
The word tequila comes from the town in Mexico, Tequila, where the beverage originated. Traditionally, all tequilas were known as a type of mezcal; however, today they are made using entirely different processes. The differences can be compared to those between whisk(e)y and scotch.
Tequila
Tequila is made from only one variety of Agave plant, the blue variety (tequilana Weber). It is typically double-distilled, although tripled-distilling is also common. To make tequila, you take the heart of the plant (the piña) and bake or steam it in above-ground ovens.
Mezcal
Mezcal is made from up to 5 different varieties of the Agave plant (limeño, raicilla, pata de mula, bovicornuta, cupreata) and is distilled only once. To make typical mezcal, the piña is baked on a rock-lined pit over charcoal and then covered with palm-fiber mats. Mezcal has a very distinct, smoky flavor as a result of this process. It is also deeper in color than tequila.
Don’t forget the biggest difference: Mezcal – not tequila – has the infamous worm! According to history, worms are an expensive delicacy in mezcal’s state of origin (Oaxaca – prounced: wah-ha-kah); however no one really knows when they started putting it in their mezcal bottles.
Del Maguey Mezcal
What is unique about Del Maguey (pronounced: ma-gay) mezcals is that they are made by individual family producers in tiny remote villages scattered throughout Oaxaca. Each Del Maguey Mezcal bears the name of the village where it is produced. Using natural processes over four hundred years old, the village palenquero (maker) captures the true body and spirit of mezcal with only two ingredients: water and the heart of the maguey (agave). The hearts of maguey are roasted over hot stones in a pit in the ground for 3-5 days covered with earth. They are then ground to a mash using horse-powered stone mills, followed by a long period of natural fermentation in wooden vats and finally distilled twice, very slowly, in wood-fired clay or copper stills.
So, now that you know, which one will you try?
Tequila’s:
Milagro Silver
100% estate grown, hand-picked blue agave roasted in clay ovens.
Milagro Lagro Repasado
Small, handmade batches, triple distilled then aged in oak.
Avion Silver
Intense agave aroma with tinges of mint, rosemary, pineapple and pepper.
Riazul Silver
Earthy and herbal, buttery, agave, floral hints with a mild chocolate aftertaste.
Patron Xo Cafe
An extraordinary blend of ultra-premium tequila and roasted coffee.
Milagro Añejo
Hand-picked, oak aged blue agave grown in the Jalisco highlands.
Avion Reposado
Anchored by a slight oak base that blossoms to reveal citrus fruit and vanilla.
Riazul Reposado
Earthy and herbal, buttery, agave, floral hints with mild chocolate aftertaste.
Avion Añejo
Intense tones of roasted agave, delicate herbs, peach and cherry with hints of vanilla, coconut and maple from two years of oak aging.
Riazul Añejo
Elegant and rich with caramel, agave, clove, almond, vanilla and cinnamon.
Partida Reposado
Soft floral aroma blended with hints of citrus, fresh herbs and tropical fruit.
Tanteo Jalapeno
100% artisanal agave tequila imbued with fresh jalapeno. Spicy!
Partida Reposado
Rich and smooth with scents of vanilla, hazelnut and almond.
Partida Añejo
Aged in American oak one-pass Jack Daniel’s barrels for a captivating soft honey taste with banana, chocolate and sweet pear.
Mezcals:
Sombra Mezcal
Made from organic espadin agave; exotic, smoky and complex.
Del Maguey Chichicapa Mezcal
The best elements of succulent, spiced earth, smooth smokiness and citrus.
Del Maguey San Luis Del Rio
Spice, fruit and smoke intermingle with mineral citrus and volcanic earth.
Del Maguey Minero Mezcal
Double distilled for greater smoothness; a floral essence with warm honey and fig notes.
Del Maguey Tobala Mezcal
Made from wild mountain maguey, smoke intermingles with tropical fruits and dusty cinnamon.
Del Maguey Pechuga Mezcal
The rarest. A double-distilled Minero base to which 25 pounds of wild mountain apples, plums, red plantains, pineapples, almonds and chicken (yes, chicken!) are added.
Sources:
Tequila – The Essence of Mexico (Los Cabos Guide)
What is the difference between Tequila and Mezcal? (Gina Naya)
Related Posts:
Old Fashioned History
It Bitter Be Good!
Tags: Agave, Blue Agave, cocktails, Datz Tampa, Mexico, Mezcal, Spirits, Tequila
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