Tequila

Tequila vs. Mezcal: A Beginner's Guide

By All Star Liquor Team · 5 min read

Both are agave spirits from Mexico, but they're worlds apart in flavor, production, and culture. Here's everything you need to know before your next sip.

The Agave Connection

Both tequila and mezcal are distilled from the agave plant, but that's where many of the similarities end. Tequila must be made from a single species — Blue Weber agave — grown primarily in the state of Jalisco. Mezcal, on the other hand, can be made from over 30 varieties of agave, harvested from a broader geographic region including Oaxaca, Guerrero, Durango, and Zacatecas. This botanical diversity is the foundation of mezcal's extraordinary range of flavors.

Production: The Smoky Secret

The signature smoky character of most mezcal comes from its production process. Mezcal producers (called maestros mezcaleros) roast the piñas — the core of the agave plant — in underground earthen pits lined with hot rocks and wood. This slow roast, which can last several days, infuses the juice with smoke, earth, and char before fermentation even begins. Tequila producers typically steam or bake the piñas in above-ground ovens or autoclaves, resulting in a cleaner, sweeter spirit with no smokiness.

Tequila Styles: Blanco, Reposado, Añejo

Tequila is categorized by aging time. Blanco (or silver) is unaged or rested briefly in stainless steel — it's the purest expression of the agave, typically crisp, citrusy, and slightly herbal. Reposado rests in oak for 2 to 12 months, gaining vanilla and caramel notes while retaining agave character. Añejo ages 1–3 years, developing a richness closer to whiskey. Extra Añejo (over 3 years) is a sipping spirit in the same tier as a fine Cognac. For cocktails, blanco is the standard choice; for sipping, reach for reposado or añejo.

Mezcal: Artisanal by Nature

Most mezcal is still produced in small batches using methods that haven't changed in centuries. The fermentation often happens in open-air wooden vats or even animal hides, using wild airborne yeasts rather than commercial strains. Distillation typically occurs in clay or copper pot stills rather than industrial column stills. This artisanal approach means every batch is slightly different — mezcal is one of the few spirits where terroir (the influence of soil, climate, and geography) genuinely matters.

Which Should You Buy?

For cocktails — margaritas, palomas, ranch water — a quality blanco tequila is your friend. For adventurous sipping or smoking food pairings, explore mezcal. Our staff at All Star Liquor can walk you through our mezcal selection by smoke level and agave variety. A great entry point for mezcal is Del Maguey Vida, while Olmeca Altos and Espolòn represent outstanding value in blanco tequila. Come in and ask us to pour you a taste — we love sharing what we know.

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