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Tequila vs Mezcal
Both agave, made differently: why mezcal tastes of smoke and tequila mostly does not.
Which should you use?
Tequila is the bright, peppery all-rounder; mezcal is the smoky, savoury one that changes a drink's whole character. Use tequila as the base of a sour or a highball. Use mezcal when you want smoke — on its own, or as a small part of the base alongside tequila.
| Dimension | Tequila blanco | Mezcal |
|---|---|---|
| Typical strength | 40% ABV | 40% ABV |
| Agave | Blue agave only | Many species; espadín is the most common |
| Cooking | Ovens or autoclaves; no smoke | Usually earth pits over wood; smoky |
| Flavour | Cooked agave, pepper, citrus | Smoke, roasted agave, earth |
| Where it is made | Jalisco and parts of four other states | Oaxaca and several other states |
Using one in place of the other
Mezcal in a Margarita makes a smoky one, and a good one. A full measure of mezcal in place of tequila takes over most drinks; a third of the base is often enough.