Is all tequila a mezcal?

Technically every agave distillate is a mezcal in the broad sense, but legally tequila and mezcal are two separate denominations of origin with their own rules, regions and regulators. A bottle can only be labelled one of them.

Is mezcal always smoky?

No. Smoke comes from pit-roasting the agave, and its intensity depends on the wood, the roast and the distiller. Many mezcals are only lightly smoky, and some — such as those distilled in clay — taste more mineral and floral than smoky.

Which is stronger, mezcal or tequila?

Mezcal is usually bottled higher, between 45% and 50% ABV, because traditional producers bottle at natural proof. Most tequila sits at 38–40% ABV.

Should a beginner start with mezcal or tequila?

Start with a blanco tequila from a 100% agave brand or an Espadín mezcal. Both are affordable, widely available and show the base character of their category before you move to wild agaves or aged expressions.

Guide

Mezcal vs tequila

Both are agave spirits made in Mexico, and both are protected by a denomination of origin. The difference is which agave goes in, where it can be made, and how it is cooked: tequila steams blue Weber agave in ovens, mezcal roasts dozens of agave species in an earthen pit. Everything you taste follows from those two choices.

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Side by side

	Mezcal	Tequila
Agave used	Any permitted agave — Espadín, Tobalá, Tepeztate, Madrecuixe, Cuishe and more.	Blue Weber agave (Agave tequilana) only.
Where it's made	Nine denominated states, led by Oaxaca, plus Durango, Michoacán, Puebla, Guerrero, San Luis Potosí, Zacatecas, Guanajuato and Tamaulipas.	Jalisco and parts of Guanajuato, Michoacán, Nayarit and Tamaulipas — the Highlands and Valles.
Cooking the agave	Roasted in an earthen pit with wood and hot rocks, which is where the smoke comes from.	Steamed in brick ovens or autoclaves — no smoke.
Crushing	Stone tahona pulled by a horse or mule, or crushed by hand with mallets.	Mostly mechanical roller mills; a few houses still use a tahona.
Distillation	Small copper alembics or clay pots, usually twice.	Copper or stainless column and pot stills, usually twice.
Typical ABV	45–50% — traditional producers bottle at natural proof.	38–40% is the norm, with cask-strength exceptions.
Flavour	Smoke, earth, green herbs, tropical fruit, minerality; varies hugely by agave.	Cooked agave, black pepper, citrus, olive brine; cleaner and more consistent.
Regulator	CRM (Consejo Regulador del Mezcal), with a NOM 070 certification.	CRT (Consejo Regulador del Tequila), with a NOM number on every label.

Which should you buy first?

If you like clean and citrusy: start with a blanco tequila labelled 100% de agave. Skip anything labelled "mixto", which can be up to 49% non-agave sugars. The NOM number on the back tells you which distillery made it — you can look it up in our NOM & distillery directory.

If you like savoury and smoky: start with an Espadín mezcal. It is the most widely planted agave, the most affordable, and the clearest baseline for the category. Read the Espadín agave guide before you branch into wild agaves like Tobalá or Tepeztate.

Read the label either way. Agave species, state, village, distiller name and ABV tell you more than the price. Mezcal bottled at 45–50% keeps its aromatics; a bottle diluted to 40% usually tastes thinner.

Compare before you commit. Every bottle in our brand directory carries its agave, region, production method and community rating, so you can line up two candidates side by side.

Common questions

Is all tequila a mezcal?: Technically every agave distillate is a mezcal in the broad sense, but legally tequila and mezcal are two separate denominations of origin with their own rules, regions and regulators. A bottle can only be labelled one of them.
Is mezcal always smoky?: No. Smoke comes from pit-roasting the agave, and its intensity depends on the wood, the roast and the distiller. Many mezcals are only lightly smoky, and some — such as those distilled in clay — taste more mineral and floral than smoky.
Which is stronger, mezcal or tequila?: Mezcal is usually bottled higher, between 45% and 50% ABV, because traditional producers bottle at natural proof. Most tequila sits at 38–40% ABV.
Should a beginner start with mezcal or tequila?: Start with a blanco tequila from a 100% agave brand or an Espadín mezcal. Both are affordable, widely available and show the base character of their category before you move to wild agaves or aged expressions.

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