Mezcal is an alcoholic spirit made in Mexico from agave—a spiky, cactus-like plant native to the southwestern U.S. and Mexico. It can be made all across Mexico and from any of about 40 different types of agave.
Tequila, on the other hand, is actually a type of mezcal. It must be made in Mexico’s Jalisco region or a few neighboring areas, and it can only be made from one specific type of agave: the Blue Weber Agave.
Think of mezcal like wine. Wine is made all over Europe, but regions like Bordeaux or Chianti have specific rules about which grapes can be used and how the wine must be made.
Mezcal works the same way—except instead of grapes, it's agaves. Different regions in Mexico have their own rules about which agaves can be used and how the mezcal is produced. Tequila is simply one of these regional styles, with its own set of rules.
Mezcal
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Tequila production is highly industrialized. Back in the late 1700s, distilleries in Jalisco were quick to adopt new technology from the Industrial Revolution. They introduced steam ovens, which cut agave cooking time from 3-4 days to just a few hours, and mechanical mills that replaced the need for weeks of manual crushing. This jump-started the large-scale tequila production we see today.
Mezcal, by contrast, remains rooted in tradition. Most mezcal is still made in rustic, open-air distilleries called palenques. Natural yeast from the environment sparks fermentation, and agave is often crushed by hand or with the help of animals. It’s a slower process, but one that keeps mezcal’s artisanal spirit alive.
This traditional approach is what gives mezcal its bold, complex flavors—and a deep connection to the culture and craft behind every bottle.
Learn about the different categories and classes of Tequila & Mezcal. Read More.
Tequila
Tequilas and mezcals are broken down into categories and classes. Tequila has two main categories and six classes, while mezcal has three categories and six classes. Here’s a quick and easy guide to how it all works.
100% Agave These are made only from agave, with no added sugars before fermentation. They’re usually labeled “100% agave” or “100% blue agave.” Despite the label, some may still contain additives.
Mixto Labeled simply as “Tequila,” mixtos are made with at least 51% agave, and the rest comes from other sugars like cane or corn. Additives (including grain alcohol) are common. As the name suggests, these are designed for mixing.
Blanco / Silver / Plata Unaged or aged up to 60 days in stainless steel or oak. These tequilas are bright, clean, and often seen as the purest expression of agave. Additives are minimal.
Joven / Gold / Oro At best, these are blends of unaged and aged tequila. At worst, they’re just blanco tequila with added color and flavorings. Quality can vary a lot.
Reposado Aged in oak barrels for 2 months to 1 year. Some use large barrels for light oak influence; others use small ones for bold flavor.
Añejo Aged 1 to 3 years in small oak barrels. These have deep, rich oak notes and are a favorite among whiskey lovers. Look for additive-free brands.
Extra Añejo Aged more than 3 years. These are ultra-smooth, luxurious tequilas with strong oak character—and a price tag to match.
Cristalino Aged tequila that’s filtered to remove its color (and often some flavor too). It’s trendy, clear, and priced like an aged tequila.
Mezcal The most industrial version of mezcal, typically made with modern equipment—commercial ovens, mills, stainless tanks, etc. It’s more mass-produced and lacks the artisanal methods that define higher-quality mezcal.
Artisanal Most mezcal fits here. Agave is cooked in underground pits or masonry ovens and crushed using tools like tahona stones or wooden mallets. Fermentation happens in everything from wooden vats to clay pots. Distillation uses copper, clay, or wood stills—no modern shortcuts allowed.
Ancestral The most traditional method. Agave is pit-cooked and crushed with simple tools. Fermentation happens in natural containers, and distillation is done in clay or wooden stills. Expect earthy, rustic flavors with a strong sense of place.
Blanco / Joven Unaged and untouched after distillation. It’s fresh, raw, and all about the agave.
Madurado en Vidrio Aged in glass for at least a year, usually underground. This softens the flavors while keeping the agave character intact.
Reposado Aged 2 to 12 months in wood barrels of any size. The wood adds a gentle touch of flavor without overpowering the agave.
Añejo Aged for over a year in wooden barrels (up to 1,000 liters). The result is smooth, rich, and complex.
Abocado con Infused after distillation with flavors like fruit, herbs, honey, or even agave worms. These mezcals are creative and diverse.
Destilado con Distilled with extra ingredients like fruit, herbs, or even meats (yes, really). Known as “Mezcal de Pechuga” when made with poultry, these are bold and savory.
