Differences between Tequila and Mezcal

The first thoughts that come to mind when you hear someone say Tequila or Mezcal, are Mexico and party time. These are two of the most iconic Mexican spirits know worldwide.

Tequila and Mezcal have a few similarities:

• Both are made from the agave plant
• Both have a denomination of origin (which means they can only be produced in certain regions of Mexico, just like Champagne, to its specific region in France)
• And they are both meant for savoring, best enjoyed by drinking them slowly while sipping, also known as “kissing” the “caballito” or shot glass.

But they also have many differences that will help you understand their unique processes and distinct flavors.

TEQUILA

Tequila is made exclusively from Blue Agave and can only be harvested in the states of Jalisco, Nayarit, Guanajuato, Tamaulipas and Michoacán.

The agave plant has to be at least seven to fifteen years old in order to be ripe and ready for harvest. The leaves of the agave are cut out and the hearts of the plants named “piñas” are steamed baked for two or three days in order for the sugars to ferment and produce alcohol. When cooled, the piñas are crushed and shredded, the liquid that comes out of this process is fermented with yeast and water in oak barrels or steel vats causing the sugars to transform into alcohol that is later distilled, this last process is done usually two times until it reaches a 35% level of concentrated alcohol.

There are three types of Tequila:

Blanco: This type of Tequila is not usually aged and has a rougher and stronger flavor

Reposado: It is stored in oak barrels and aged for two months to a year

Añejo: This category sits on the top of the scale, it has a softer and more refined flavor, aged from one to three years.

Tequila is traditionally served with green lime, salt and sangrita (a seasoned tomato based aperitif).

*Fun fact: Tequila became popular in the US when the prohibition of European spirits was imposed and bootleggers started to import alcohol just by crossing the southern border.

MEZCAL

There is wider variety in the flavors of Mezcal compared to Tequila, due the main fact that Mezcal can be made from up to 30 different agaves. Mezcal undergoes a truly artisanal process, it is 100% handmade and no modern machinery is used in its preparation.

Two-thirds of the Mezcal produced in Mexico is exported to more than 73 countries and 70% of Mezcal exports go to the U.S.  where it has become a popular trend for the past ten years, it can either be served straight from the shot glass or used in refined mixology creating fantastic cocktails.

Mezcal can only be produced in the registered states of Oaxaca, Puebla, San Luis Potosí, Tamaulipas, Zacatecas, Durango, Guerrero, Guanajuato and Michoacán.

The heart of the agave plant is slowly cooked in an earthen pit oven lined with rock and fired by wood, covered with reclaimed wood, dirt, stones, leaves and a tarp type cloth to maintain the heat. After the agave has been roasted, it is ready to be crushed in order to extract its juice and sugars. The crushed fibers are then put into fermentation tanks made of wood, stone, steel or sometimes even animal hide. Some water is added and it’s left to rest in an open air environment so that wild yeasts in the air can start the natural fermentation process. This process lasts from three days to one week depending on the climate of each region. Once the juice is fermented it is stored and distilled in stills made of copper, clay or stainless steel.

Most Mezcales have an agave worm inside the bottle, some people are brave enough to eat it and some aren’t, the only sure thing is that it has a great concentration of Mezcal in it and that you will never forget the experience. Mezcal is served with “sal de gusano” crushed worm salt with powdered chile, accompanied by slices of orange.

Now that you have learned a little about these processes, it’s time for you to have a try. Many hotels in Tulum and the Mayan Riviera offer Tequila and Mezcal tastings for their guests to enjoy.

If you are staying at Cabañas Tulum Hotel, you can attend our Tequila tasting on Tuesdays, on the terrace located at Ziggy’s restaurant right on the beach while overlooking the sunset. You will be presented with the history of Tequila making in Mexico while savouring the different types of Tequila. The tasting is accompanied by a variety of fruits and other specially selected ingredients to boost the subtle, hidden flavors. The tasting is paired with the lively rhythms of mariachi music to complete the entire Mexican experience.

If you haven’t tried Mezcal but feel adventurous and want to learn to enjoy and savour artisanal and ancestral Mezcal, come to our Sunday tastings. Our expert in Mezcal will explain the differences between every note and flavor, every region and every climate. You will also enjoy live sax music in the background as the perfect complement for a memorable and fun night on the beach.

You can also enjoy Tequila and Mezcal tastings at The Beach Tulum Hotel. You will learn about the history behind the ancestral Tequila and the authentic Mezcal discovering their distinct notes and flavors, as well as similarities and main differences of each spirit. Each fruit and special ingredients chosen for the tasting, will liven the notes and flavors of these ancient Mexican beverages. Our Tequila tastings take place on Tuesdays and Mezcal tastings on Sundays. You can also reach us for a personalized tasting any day of the week, to suit your vacation schedule.

Salud!