Tequila and mezcal are both alcoholic spirits made from the agave plant, but there are significant differences in their production methods, regions of origin, and flavor profiles.

Tequila is made only from the blue Weber agave plant and must be produced in designated regions of Mexico, mainly the state of Jalisco. The heart of the agave plant, known as the piña, is roasted and then crushed to extract the juice, which is then fermented and distilled. Tequila is typically distilled twice and aged in oak barrels for varying periods, which can impact its color and flavor.

Mezcal, on the other hand, can be made from any variety of agave plant, including the blue Weber agave used for tequila, and can be produced in several regions of Mexico, including Oaxaca, Durango, and Zacatecas. The piñas are roasted in underground pits, giving mezcal its distinctive smoky flavor, before being crushed, fermented, and distilled. Mezcal is often distilled only once and may be aged or consumed unaged, depending on the producer’s preferences.

In terms of flavor, tequila tends to have a smoother, sweeter taste than mezcal, which can be quite smoky and earthy. Tequila is often used in cocktails, while mezcal is more commonly sipped neat or used in more complex cocktails to add depth and complexity.

Overall, while both tequila and mezcal are agave-based spirits, they have distinct production methods, regional variations, and flavor profiles that set them apart.