The distinction between tequila and mezcal lies primarily in the agave species used and the production methods employed. Tequila must be made from the blue Weber agave, whereas mezcal can be produced from over 30 different varieties of agave. This difference in agave source contributes significantly to the distinct flavor profiles of each spirit.
Understanding the contrasting production processes is crucial. Tequila production is often more industrialized, utilizing autoclaves or diffusers for cooking the agave. Mezcal production generally favors traditional methods, such as roasting the agave in earthen pits lined with lava rocks, imparting a smoky characteristic to the final product. The geographic region of production also plays a role; tequila is primarily produced in the state of Jalisco and designated regions, while mezcal production is centered in Oaxaca, though it can legally be made in other Mexican states as well.
