You’ve probably heard someone say, “Mezcal is smoky tequila.” And while that’s not entirely wrong, it’s about as useful as saying Champagne is just fancy wine. The truth is more interesting, and a lot more nuanced.
If you’ve ever asked yourself what’s the difference between mezcal and tequila, you’re not alone. The short answer? It comes down to the agave, the method, the region, and how it all comes together in the glass.
The long answer is below. And if you drink with intention, it’s worth knowing.
Mezcal vs Tequila Starts With the Agave Itself
It all begins with the plant. Agave is the raw material here, and if you ask me, the soul of the spirit.
How you treat it, where you grow it, and which kind you choose will change everything.
Tequila Is Made Only From Blue Weber Agave
Tequila has one plant to thank for its identity: Blue Weber agave. That’s it. One species, grown mostly in the highlands and lowlands of Jalisco. It’s a tight focus, and it shows. Blue Weber gives tequila its signature balance: crisp, herbal, often with hints of citrus or cooked agave.
Mezcal Can Come From Dozens of Agave Types
Mezcal, on the other hand, doesn’t stick to just one plant.
Espadín is the most common, but there are dozens of wild and cultivated agave types used in mezcal. Tobalá, Madrecuixe, Tepeztate; each brings its own fingerprint to the flavor.
Some are sharp and grassy, others are floral or dense with minerality.
The Plant Species Shapes the Flavor From the Beginning
This is where mezcal vs tequila starts to make sense because we can even get to their different processes, the plants construct their later identity.
Take Blue Weber, it is consistent and cultivated. On the other hand, the agaves used for mezcal are often slow-growing, foraged, unpredictable. And you taste that difference right away.
Cooking Methods Define the Soul of Each Spirit
Tequila and mezcal use very different methods to break down their plants. One is precise, built for control. The other is open, built for expression.
Neither is wrong.
But they lead to very different outcomes.
Tequila Is Steam-Cooked for a Clean Finish
In tequila production, agaves are typically cooked in large brick ovens or stainless steel autoclaves using steam. The goal here is simple: convert the plant’s starches into sugars, keeping things clean and controlled. That’s part of what gives tequila its smooth, structured finish, especially in high-end bottles made without additives.
For more on how high end tequila is produced, click here.
Mezcal Is Roasted Underground (Which Creates Its Smoky Notes)
Mezcal agaves are roasted in underground pits, covered with rocks and earth, and left to slow-cook for days. That method infuses the plant with deep, smoky flavors, but it also brings out earthiness, bitterness, even sweetness, depending on the agave type.
So if you’ve ever wondered why mezcal tastes almost smoky, this is why.
It Matters Where They’re Made
These spirits come from somewhere, and that somewhere shows up in the glass.
The land shapes the agave plan and the climate decides how fast it grows. The soil, the elevation, even the kind of air it breathes while it ferments… all of it matters when you take that first (and second) sip.
Tequila belongs to Jalisco. Mezcal is rooted in Oaxaca and a handful of other states. Each region makes its own decisions because the land asks for different things.
You can’t separate the spirit from the place that raised it.
You’re not supposed to.
Tequila Is Mostly From Jalisco, Mezcal From Oaxaca and Beyond
Both spirits are protected by origin laws, which means where they’re made is just as important as how. Tequila comes almost exclusively from Jalisco, while mezcal is produced in several regions; Oaxaca being the most well-known.
Here’s a deeper read on everything to know about tequila’s regional history.
Regional Differences Affect Agave Character and Fermentation
Mezcal makers in mountainous regions may ferment their spirits at cooler temperatures, leading to sharper, funkier notes.
Tequila producers in hotter zones might lean into a rounder, more herbal profile. These regional traits are baked into every bottle.
Controlled Origin Protects Tradition, But Not Always Quality
Just because a spirit comes from the “right” place doesn’t mean it’s made the right way.
There’s plenty of low-quality tequila that’s legally from Jalisco. Same with mezcal. Labels protect heritage but not necessarily standards. That’s why knowing the producer matters more than memorizing the map.
What’s the Difference Between Mezcal and Tequila Flavor
This is where most people start… and that’s fair. Flavor is what you remember. But flavor is also the result of everything that came before.
Once you understand the process (and I hope you do now) the flavor makes more sense. It also becomes easier to choose based on what you actually like and not just what someone else described.
Tequila Leans Crisp With Herbal Notes
You can tell when tequila is made with care. You get the natural sweetness of cooked agave, the lift of citrus, maybe a bit of pepper if the distillation holds onto it. A well-made blanco isn’t trying to impress you with oak or sugar. It’s showing you what the plant can do when you leave it alone.
Mezcal Varies Wildly. Smoky, Earthy, Fruity, Funky
Mezcal is a little harder to pin down, and that’s part of its appeal.
It can be earthy, smoky, fruity, even floral, depending on the agave and where it was grown. No two batches taste the same, and they’re not meant to. That variation reflects the process: less industrial, more open. Some bottles feel rough around the edges, others are delicate.
If you’re used to control, mezcal might feel wild. But if you pay attention, you’ll see the choices behind every detail.
If tequila is a quiet conversation in an art gallery, mezcal is a live, unforgettable performance.
Aging Adds Dimension (But Not Always Depth)
A lot of people assume older means better. In tequila and mezcal, that’s not always true.
Oak brings in warmth, softness, and sometimes too much sweetness.
That can be a good thing, but only if the base spirit is strong enough to hold onto its identity. Reposado and añejo have their place.
But if aging makes the agave completely disappear, then that’s a sign of producers covering up their less than ideal distillation methods.
Blanco Shows Off the Agave’s True Voice
In both mezcal and tequila, blanco (unaged spirit) is the purest expression of the agave. Nothing is hidden. If it’s good, you’ll know immediately.
Reposado and Añejo Take On Oak, Spice, and Sweetness
Barrel aging adds texture. Reposado rests for a few months, añejo for a year or more. You’ll taste vanilla, cinnamon, even toffee depending on the wood. Done right, aging complements the agave. Done poorly, it masks it.
Celosa Focuses on Clarity of Character, Not Cover-Up Flavor
Our agave comes from a single estate in the highlands of Jalisco.
It’s harvested at seven years, slow-roasted, and fermented without shortcuts.
After distillation, the tequila rests in Napa Valley wine barrels to get that ethereal feel (and for that signature rosé color). We don’t rely on additives or aging to do the work. The process speaks for itself.
Choosing Between Them Depends on Your Palate
You don’t need to pick a side. Tequila and mezcal offer different things, and both can be right depending on what you’re in the mood to drink.
There’s structure in tequila. There’s texture in mezcal. Both are worth drinking and both deserve a place on the shelf.
Pick Tequila When You Want Clean Structure and Balance
If you’re in the mood for something focused and reliable, tequila’s probably your pour. Especially if it’s well-made. Especially if it’s Celosa.
Reach for Mezcal When You Want Wildness and Texture
If you want something unexpected, something that makes you pause between sips, mezcal will take you there. It’s messy in the best way.
Or Just Listen to What the Night Is Asking For
Why put yourself in a box? Both spirits have something to offer, and you don’t have to choose one forever. Let the night decide what belongs in your glass.
And when you’re in the mood for something satin-soft and finished like a kiss you weren’t expecting, pour yourself some Celosa Pink Tequila. Shop online or find a distributor near you.
