Mezcal & Tequila

Both spirits are made from agaves — but that's where the similarities end:

Tequila

• Only from blue Weber agave (Agave tequilana)
• Produced only in Jalisco and a few other states
• Industrial production in autoclaves (faster)
• Categories: Blanco (unaged), Reposado (2–12 months in barrels), Añejo (1–3 years), Extra Añejo (3+ years)
• Famous brands: Don Julio, Patrón, Herradura, Clase Azul

Mezcal

• Can be made from over 30 types of agave (Espadín most common, but also Tobalá, Tepextate, Madrecuixe)
• Main production area: Oaxaca (85% of production)
• Traditional, artisanal production: Agaves are roasted in earth pits (horno) over charcoal — hence the smoky flavor
• Distilled in copper or clay stills
• Smoky, complex, often with earthy, fruity, or floral notes
• The famous worm (gusano) is a marketing gimmick and does NOT belong in good mezcal!

How to Drink Mezcal?

Never as a shot! Mezcal is drunk slowly, in small sips from a jícara (gourd cup) or a copita (clay cup). Often accompanied by an orange slice with Sal de Gusano (worm salt — ground larvae with chili and salt). In Oaxaca's mezcalerías, flights (tasting sets) are offered: 3–5 varieties for 150–300 MXN.