Although tequila and mezcal come from agave, their differences make them unique and unequaled.
1.- Both tequila and mezcal are obtained from the fermentation and distillation of agave. However, the type of maguey used varies from one beverage to another: in the case of tequila, blue agave is used, known as tequilana weber, while for mezcal, there are different species that can be used.
2.- The production of these two beverages is based on artisanal methods: mezcal is cooked in a wood-fired oven, underground, and then ground with a mill. While the tequila process respects the traditional method of cooking in masonry ovens for the preparation of pineapples.
3. The ethyl percentage can also help differentiate the two products: tequila stays between 36 and 40 degrees, and mezcal can exceed 40 degrees of alcohol.
Accentuated differences in flavor
Although both distillates have the citric and herbaceous presence of the agave, mezcal has a strong character with very marked smoky flavors, due to the contact the pineapples had with the firewood during its cooking.
The type of agave is important to taste: mezcal, being made from different species, can vary radically in taste. In the case of tequila, the flavor can be more defined, with floral and slightly sweet notes.
Both beverages have a Denomination of Origin, which can be a key point to distinguish them: mezcal is produced in states such as Oaxaca, Guerrero, Michoacán, Tamaulipas, Durango, Guanajuato, San Luis Potosí, Zacatecas, Puebla, State of Mexico, Morelos and Aguascalientes.
In the case of tequila, despite being a product originating from the Magical Town of Tequila, in Jalisco, it is also produced in Tamaulipas, Nayarit, Michoacán and Guanajuato.
We invite you to discover the difference between these two proudly Mexican beverages and taste 9 Reinos, mezcal handcrafted in Oaxaca.
