Tequila Vs Mezcal: A Guide To When And How To Drink Each
The chances are that if you have perused a cocktail menu lately, you have noticed a proliferation of drinks featuring tequila or mezcal. And the chances are even better that you have asked yourself a simple question, "What's the difference between tequila and mezcal, aren't they both basically the same?"
The simple answer to your question is no, not at all. While both are made from agave and come from Mexico, the similarities end there. Each offers its own distinctive flavors that can elevate any cocktail hour. Knowing when to choose one over the other can make the difference between a good drink and a truly great one.
Here is what you need to know to elevate your next cocktail hour.
Ok, here's some fun bar trivia. Technically, all tequila is mezcal, but not all mezcal is tequila. According to the Mexican government, mezcal refers to a category of spirits made from the agave plant, and tequila is a specific category of mezcal. What separates the two is how they are produced.
While there are many types of agave plants, tequila can only be made from blue agave and can only be produced within five Mexican states, with the majority of production occurring in Jalisco. It is made by taking the agave piñas (hearts) and roasting or steaming them in industrial ovens before shredding them for fermentation and distillation in copper pots. The resultant liquid is then crafted into five types of tequila: blanco which is unaged, joven which is blanco blended with a small amount of aged tequila, reposado which rests in oak or steel barrels up to one year, añejo which ages in oak barrels for one to three years, and extra añejo which is aged for a minimum of three years.
Mezcal can be made from over forty different types of agave and is produced in nine Mexican states, with the majority of production occurring in Oaxaca. It also must be crafted from 100% agave; tequila only needs 51% agave. Most often, mezcal is made using traditional methods that date back hundreds of years. The agave piñas are roasted underground in earthen or stone-lined pits before being pulverized to extract their juices. The liquid is then fermented in open-air tanks and subsequently distilled in clay pots.
A worker operates the horse-pulled millstone that grists the maguey must that will be put to ferment and then distillated to make mezcal. AFP via Getty Images Flavor Profiles: Bright and crisp vs. smoky and complex
Tequila and mezcal may share agave roots, but their flavor profiles couldn't be more different. Tequila, especially in its blanco form, tends to be bright, clean, and herbaceous, with notes of citrus, pepper, and fresh agave. As it ages, from reposado to añejo, it acquires richness from oak barrels, much like whiskies and rums do over time. Tequila flavors can range from crisp and refreshing for lighter styles to more layered for older styles.
Mezcal, by contrast, delivers a bolder, more robust flavor experience. Thanks to its traditional roasting process, mezcal frequently has a distinct smoky backbone, often layered with earthy, mineral-driven notes, and subtle sweetness. Depending on the agave species and region, mezcal can also reveal flavors ranging from floral and citrusy to leathery and savory. When to Drink Tequila vs. Mezcal
Let's get this out of the way right off the bat: both tequila and mezcal are great for sipping straight or mixing into a cocktail. The real question you must ask yourself is what your ultimate goal is. Tequila excels in casual, upbeat settings, such as poolside parties, BBQs, beach vacations, or celebratory nights out. Its crisp and bright profile makes it ideal for daytime sipping or a fun cocktail hour. Mezcal, on the other hand, is best reserved for slower, more intimate moments. Its earthy, smoky depth lends itself to cooler evenings, cozy gatherings, or relaxed sipping experiences. An easy way to sum it up is that tequila often injects energy into events while mezcal encourages you to slow down and savor. How and Where to Drink Tequila or Mezcal
The beauty of tequila lies in its incredible versatility. You can sip an extra-añjeo neat, share a shot of blanco with friends, or whip up a batch of Margaritas or Palomas. It thrives in simple fruit-forward cocktails, especially in warmer climates. Due to its wide range of styles, you can pretty much pair tequila with just about any dish. Bold flavors, such as grilled meats, ceviches, fried chicken, and other spicy dishes, work wonderfully. Aged tequilas pair well with chocolate and dishes featuring vanilla, caramel, and coffee flavors.
Mezcal, by contrast, is best savored neat; ice will only dilute its flavors, in a copita or veladora glass. It also shines in craft cocktails, especially those that allow its smokiness to shine, such as an Oaxaca Old Fashioned or Mezcal Negroni. With all its bold flavors, a little more care is needed to pair mezcal with food. It works great with salty dishes like charcuterie and cheeses. Obviously, anything coming off the grill will only shine with a mezcal, and it pairs well next to spicy foods. Dark chocolate, especially one with hints of orange or tropical fruit, pairs well with mezcal as well.
Alcoholic Lime Margarita with Tequila and Sea Salt getty Tequila Drinks to Try
· Classic Margarita: Bright, tart, and endlessly refreshing, which you can pair with fish tacos or fresh guacamole.
· Paloma: A fizzy blend of tequila, grapefruit soda, and lime that pairs well with grilled shrimp or ceviche.
· Tequila Old Fashioned: Swap in a reposado or añejo in this whiskey classic. It pairs well with smoked meats or chocolate.
· Ranch Water: This West Texas beverage is made with tequila, lime juice, and Topo Chico and works beautifully with spicy tacos or chips and salsa.
· El Diablo: A bold drink made with blanco or reposado tequila, crème de cassis, lime juice, and ginger beer that complements Korean BBQ. Mezcal Drinks to Try
· Oaxaca Old Fashioned: A modern classic that blends mezcal with bitters and a hint of agave syrup. It works great with mole dishes or grilled steak.
· Naked & Famous: Equal parts mezcal, Aperol, yellow Chartreuse, and lime. It pairs well with pork belly sliders or aged cheese.
· Mezcal Negroni: A south of the border twist on an Italian classic that complements charcuterie or roasted vegetables.
· Smoky Paloma: Mezcal adds depth to the traditional paloma, balancing citrus with a hint of smoke. It pairs well with Elote (grilled corn) or carnitas.
· Mezcal Sour: Another classic cocktail that gets upgraded with mezcal. It's perfect with grilled chicken or citrus-marinated seafood.
The beauty of mezcal and tequila lies in their diverse array of flavors to choose from. Hopefully, this information will help you dive into one of the fastest-growing and most exciting spirits in the market right now. I have been a massive fan of both for a few years, and I have enjoyed the drinks and pairings above. Cheers.
Follow here for the most up to date information about the ever changing beer, wine and spirits industry. MORE FROM FORBES Forbes These Are The Best Bourbons Of 2025 (So Far), According To Spirits Competitions By Hudson Lindenberger Forbes Athletic Brewing's Non-Alcoholic Beer Boom: Big Growth Ahead By Hudson Lindenberger Forbes How To Read A Bourbon Label By Hudson Lindenberger Forbes Matthew And Camila McConaughey's Pantalones Tequila Goes Global By Hudson Lindenberger
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