What is the difference between Mezcal vs Tequila?
There are three key reasons why mezcal is different from tequila:
- Tequila and mezcal are delivered in different conditions of Mexico (however there is cover).
- Tequila must be made, by law, with one mixture of agave: the Blue Agave. Mezcal can be made with upwards of 30 assortments of agave; however most are made with the Agave Espadin.
- The creation process for mezcal is different from tequila which prompts an unmistakably different flavor profile for mezcal.
Tequila and Mezcal are produced in Different Regions
In the first place, you must realize that all tequilas are mezcals. Mezcals are any agave-based alcohol, and in this manner tequila is a subset of mezcal created in specific districts of Mexico and made just from the Blue Agave. Tequila is made in 5 specific districts: Jalisco, Michoacan, Guanajuato, Nayarit, and Tamaulipas. Jalisco is without a doubt the focal point of the tequila universe and where the town of Tequila (yes, there is a town named Tequila) is found.
Tequila and Mezcal are Made From Different Varieties of Agave
Tequila must be produced using the Blue Agave. Mezcal, then again, can be produced using more than 30 mixtures of agave, including the Blue Agave. Actually Del Maguey as of late discharged an extraordinary packaging, San Luis del Rio Azul, a mezcal made with the Blue Agave, and it’s good. See my past post on How Many Agave Varieties Can Be Used to Make Mezcal for a protracted, and some say captivating (perhaps that is just me) examination. However, realize that most mezcals are produced using the Agave Espadin, which is the most pervasive agave mixed bag found in Oaxaca.
The Production Process is Different
You’ve seen agave plants, correct? They have this long lance like clears out. At collect, the leaves are sheared off by the jimador (the individual doing the reaping) who utilizes a coa, a since a long time ago took care of stick with a sharp, level edge toward the end. When the leaves are off, what is left is known as the “pina” on the grounds that it would seem that a vast pineapple. Up until this point, a tequila harvest and a mezcal harvest is basically the same (with different mixtures of agave). How the pina is cooked is the place the procedure differs significantly.
With tequila, the pinas are cooked in extensive mechanical stoves, known as autoclaves, which are substantial, stainless-steel modern weight cookers. (Note: there are different techniques for cooking and squashing the pinas however this is the most well-known). Then the cooked agave is destroyed and matured blah. So uninteresting. So modern. So large scale manufacturing. So exhausting! (Would you be able to feel the mezcal predisposition blending?)
So that, my companions, is the reason mezcal is different than tequila at an essential level. Obviously, there is significantly more to it if you begin discussing society, history, COMERCAM versus CRT, and the rundown is even longer. However, the above rundown of three key differences will have you more educated than 99% of the populace.
Learn more in our complete Guide to Mezcal