All tequila is technically a mezcal, but not all mezcal is tequila. Mezcal is any spirit distilled from cooked agave. Tequila is a specific type of mezcal: made only from blue Weber agave, mostly in the state of Jalisco, and usually cooked in industrial steam ovens.
Think of it like Champagne and sparkling wine. Tequila is one regional, tightly defined style. Mezcal is the broader family, with dozens of agave species, more than a handful of states, and production methods that often haven't changed in generations.
That difference shows up in the glass. Tequila tends to be clean, sweet and peppery. Mezcal ranges from bright and citrusy to floral, herbal and smoky, depending on the agave and the hands that made it.
Mezcal vs. tequila at a glance
Agave: Mezcal can use more than 40 agave species. Tequila uses only blue Weber agave.
Region: Mezcal comes mainly from Oaxaca. Tequila comes mainly from Jalisco.
Cooking: Mezcal agave is traditionally roasted in earthen pits. Tequila agave is usually steamed in ovens.
Agave content: Mezcal must be 100% agave. Tequila can be 100% agave or a "mixto" with as little as 51%.
Flavor: Mezcal ranges from earthy and fruity to floral and smoky. Tequila leans sweet, peppery and citrusy.
The five real differences
1. The agave
Tequila can only be made from one plant, blue Weber agave. Mezcal can be made from dozens. That range is the biggest reason mezcal tastes so varied. A cultivated Espadín, a wild Tobalá and a cliff-grown Tepeztate can taste like three different spirits. Our guide to Espadín, Tobalá and Tepeztate breaks down those differences.
2. The region
Tequila comes mainly from Jalisco; mezcal comes mainly from Oaxaca. Both are protected by appellations of origin, the same idea as Champagne or Cognac. Oaxaca produces the large majority of the world's mezcal.
3. The roast
Mezcal is traditionally roasted in underground pits; most tequila is steamed. Mezcal producers line a pit with hot stones, pile in the agave hearts (piñas), cover them with earth and let them roast for several days. That slow roast caramelizes the sugars and gives many mezcals their signature smoke. Most tequila producers cook agave in steam ovens or autoclaves, which keeps the flavor cleaner and sweeter.
4. The production
Most mezcal is still made by hand, in small batches. Roasted agave is often crushed by a stone wheel pulled by a horse or burro, fermented in open wooden vats with wild yeast, and distilled in copper or clay stills. Tequila production is generally larger and more mechanized, though small traditional producers exist.
5. The rules
Mezcal must be 100% agave; tequila doesn't have to be. Tequila labeled "100% agave" is all blue Weber. Tequila without that label is "mixto" and can contain up to 49% other sugars. Mezcal also carries production categories on the label: Mezcal, Mezcal Artesanal and Mezcal Ancestral, from most to least modern equipment allowed.
Is all mezcal smoky?
No. Smoke is common in mezcal, but it shouldn't be the only thing you taste. The smoke comes from roasting agave in a wood-fired pit. How much ends up in the bottle depends on the wood, the roast and the distiller.
A well-made mezcal tastes like agave first. Look for roasted fruit, citrus, herbs, flowers or minerals underneath the smoke. If all you get is a campfire, the agave isn't doing the talking.
Where to start with Tileño
If you drink tequila, start with Tileño Espadín. It's the most familiar of our three agaves and works anywhere you'd use tequila: a margarita, a Paloma, or neat over a single large ice cube.
Once you're hooked, try Tobalá for something floral and fruity, then Tepeztate for something bold and green. Each one shows a different side of what agave can do.
Frequently asked questions
Is tequila a type of mezcal?
Yes. Tequila is a regional type of mezcal made only from blue Weber agave, mainly in Jalisco.
Is mezcal stronger than tequila?
Often, but not always. Many mezcals are bottled between 40% and 50% ABV or higher, while most tequila sold in the US is 40%.
Does mezcal have a worm in it?
Most quality mezcal doesn't. The worm was largely a marketing gimmick. The agave larva shows up more often today in sal de gusano, a chile salt served alongside mezcal.
Can I use mezcal instead of tequila in a margarita?
Yes. Swap all or half the tequila for mezcal to add depth and a touch of smoke. Espadín is the best choice for cocktails.
How do you drink mezcal?
Traditionally neat, at room temperature, in small sips. Orange slices and sal de gusano on the side are a classic pairing.
Why is mezcal more expensive than tequila?
Most mezcal is made in small batches by hand, and some agaves take 15 years or more to mature. Wild agaves cost the most.