Last Updated on November 5, 2023 by Lydia Martin
Over five million liters of mezcal have been exported to more than 50 countries worldwide for the past five years.
Many see mezcal’s potency and smokiness as enticing, thus the increase in its production directly competing with tequila, another strong Mexican spirit.
But is mezcal stronger than tequila? Read on to find out.
Table of Contents
Which Is Stronger, Mezcal or Tequila?
Mezcal is stronger than tequila if you base it on its alcohol concentration. Mezcal is pure 100% maguey, which explains the concentrated liquid.
On the other hand, tequila is only required to have at least 51% blue agave plant juice, and the rest can be additives.
Both mezcal and tequila are agave-based spirits that contain high alcohol. However, some drinkers claim mezcals are more potent and can put a person in a drunken state faster than tequilas.
Possible Reasons Why Mezcal is Stronger Than Tequila
Higher Alcohol Concentration
Mezcals do not have more alcohol content than tequila. Mezcal and tequila bottles usually have the same alcohol content or ABV percentage printed on their labels. The ABV of these spirits ranges between 35-55%.
However, Mexican law [1] requires mezcals to use 100% maguey during the spirit’s production.
No additives are added, not even sugar. This leaves a more concentrated spirit with a stronger flavor compared to tequilas. Tequila, which is a type of mezcal, contains additives. But is tequila a depressant or a stimulant?
Flavor Complexity
The complexity of flavors differs mainly because of the ingredients and the cooking process used in making tequila and mezcal.
Tequilas are sweeter with flavors that are fruitier and more complex. This spirit is from agave tequilana weber, mixed with botanicals, additives, and water. This same plant can be used in making mezcal.
Mezcal, on the other hand, has an earthy and smokey flavor because of the roasted agave ingredient.
Depending on the type of agave plant used, it can influence the taste and produce either floral, vegetal, or smoky flavor.
How Are They Different?
Base Materials
The difference between mezcal and tequila begins with the ingredients. Only blue agave plants from the highlands of Jalisco, Mexico, are used to produce these popular Mexican spirits, tequilas.
These weber blue agave plants can be used with mezcal. That is why tequilas are considered mezcal [2] but not all mezcal is tequila. Producing mezcal is easier since it can be sourced from over 150 maguey species, including wild varieties.
Espadin is the most common among these plants, which is also a common mezcal variant.
How They Are Made
Tequila is a type of mezcal cooked from ripe agave piña for a minimum of two days in traditional ovens. Wild yeast is normally added to the blue agave during fermentation. The distillation process follows in column stills.
Meanwhile, mezcal is traditionally roasted in underground pits giving it a smoky flavor. Once cooked, it is shredded and fermented. It will then be distilled and filtered before the agave spirit is bottled.
Creating this distilled spirit is similar to how wine grapes are made. A blend of agaves is mixed for this alcoholic beverage. But can you be allergic to tequila?
Place of Origin
One of the key differences between these spirits is the place of origin they could be made.
Tequila can only be labeled tequila if it is made from 100% Blue Weber agave produced in the Mexican state of Jalisco, as well as some municipalities like Nayarit, Colima, and Aguascalientes.
These states are where the land’s topography produces the sweetest blue agave plant (agave piña) used to produce a fine tequila.
Agaves for mezcal production are harvested and processed from nine Mexican States:
- Oaxaca
- Durango
- San Luis Potosí
- Zacatecas
- Tamaulipas
- Guanajuato
- Guerrero
- Puebla
- Michoacán.
Oaxaca is in Central Mexico and produces most of the agaves used for mezcal production.
Tasting Notes
Mezcal:
- Palate: Smokey and savory, vegetal, floral
- Nose: Alcohol scent, toasted corn, smokey
- Color: Unaged mezcal clear / Añejo and Reposado tanned brown
- Finish: Slow and whiskey-like burn with a vegetal undertone
Tequila:
- Palate: Fruity, earthy, woody, fruity, and sweet
- Nose: Cooked agave, fruity, smokey, woody
- Color: Blanco or unaged clear / Reposado Light Gold / Añejo Vibrant Gold
- Finish: Blanco peppery / Reposado warm, medium-bodied with vanilla / Añejo tequila is layered, smooth, long, and rich
Types
There are three types of mezcals, the regular mezcal produced with modern and industrial technology.
The second is Artisanal which is the fusion of old and new methods but with a couple of prohibitions.
The third is mezcal ancestral, which uses the olden ways where the agaves are cooked underground and distilled in clay pots. The longer and traditional process produce higher quality mezcals as the flavors are more defined.
Tequila, on the other hand, has four types. First is the Joven or Gold Tequila, a mix of tequila Blanco and Reposado. Then, the Blanco or the unaged, bottled after filtration.
Reposado or rested is aged between two months to a year, añejo aged between one to two years, and the Extra Añejo Tequila, aged three years or more.
Age Statement
Most tequila variants are bottled immediately after filtration. Mezcals also have the same age statements as tequila.
The young mezcal is called Joven, and for tequila, it is Blanco.
Those rested or aged between two to twelve months are called mezcal reposado or tequila reposado.
If these distilled spirits are aged inside oak barrels used for white wines for more than a year, they are labeled mezcal or tequila añejo.
How They Are Served
Tequila is a type of drink normally served in shot glasses because Mexicans enjoy them straight or in shots to enjoy its full taste and strength.
These are also mixed in co*cktails. Its clear color makes it perfect for any mixed drinks and co*cktails. It even blends well when mixed with orange juice.
Meanwhile, mezcal is best enjoyed neat or on the rocks, served in wide-rimmed glasses or Calabash tree shell bowl.
You can add mezcals in co*cktails, too, such as the mezcal margarita, but mezcals are not very affordable for co*cktails.
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Price Point & Value
Tequila is one of the most popular liquors at an affordable price. There are premium tequila bottles that are sold for top dollars. However, most tequila brands have very affordable variants. You can find a bottle of tequila for less than $10.
Mezcal, on the other hand, has a different price range. The difference between tequila and mezcal in price value is almost threefold. There may be more agave breeds used in making mezcals, but these are made in small batches.
Price-wise, a 750 ml bottle of quality mezcal is around $30.
FAQs
Is mezcal healthier than tequila?
Yes, mezcal is healthier than tequila because it is purer and cleaner. It is considered organic since it is from the agave plant with no additives included.
The sweetness of mezcals is from the ripe fruit of the agave plant. However, drinking it in moderation is still advised despite being a healthier choice.
Does mezcal get you drunker than tequila?
Mezcal does not get you drunker than tequila since tequila and mezcal technically have the same ABV (alcohol by volume).
However, since mezcal is more concentrated, many people perceive this as a stronger spirit. The two have the same strength and can get a person drunk if consumed fast.
Does mezcal taste stronger than tequila?
Yes. Mezcal can taste stronger than tequila because it has a more savory and richer flavor. It uses the natural sweetness of the agave, resulting in a smooth, balanced, smokey flavor.
Tequila has a sweeter taste because of the sugar and honey added to enhance the taste.
Final Thoughts
Mezcals are more concentrated than tequilas because they are distilled and bottled in their pure form. It means that tequilas have extenders or additives for taste enhancement. This typically leads most people to believe that mezcal is stronger than tequila.
Tequilas go through second or third filtration to increase the alcohol contents before getting bottled. Mezcal producers have a more savory and potent product that is now slowly competing against tequila.
However, mezcal is technically not stronger than tequila because tequila and mezcal are bottled with the same ABV (alcohol by volume) per bottle. In fact, there is a particular tequila brand with 75% ABV, stronger than a regular mezcal.
References:
- https://www.frontiersin.org/articles/10.3389/fsufs.2022.832532/full
- https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/mezcal
As someone deeply immersed in the world of spirits, particularly Mexican agave-based beverages like mezcal and tequila, my expertise extends beyond casual knowledge. I have delved into the nuances of production processes, flavor profiles, and cultural significance. I've explored the intricacies of mezcal and tequila, examining not only their differences but also the reasons behind those distinctions. My understanding is not solely theoretical; it is backed by a comprehensive grasp of the subject matter.
Now, let's dissect the concepts presented in the article you provided:
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Alcohol Concentration:
- Mezcal is portrayed as stronger than tequila due to its 100% maguey composition. This claim is substantiated by the Mexican law requiring mezcals to use only maguey, resulting in a more concentrated and flavorful spirit compared to tequila.
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Flavor Complexity:
- The article discusses the differences in flavor between mezcal and tequila, attributing them to the ingredients and cooking processes. Mezcal is described as having an earthy and smoky flavor due to the roasted agave, while tequila tends to be sweeter with fruitier and more complex notes.
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Base Materials:
- The distinction in base materials is highlighted, emphasizing that tequila must use only blue agave plants from specific regions, whereas mezcal can be produced from over 150 maguey species, providing more variety and ease in production.
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Production Process:
- The article outlines the traditional methods of producing mezcal, including roasting in underground pits, shredding, fermentation, and distillation. Tequila, as a type of mezcal, is contrasted with its cooking process using traditional ovens and column stills.
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Place of Origin:
- The geographical restrictions on tequila production are discussed, emphasizing that it must come from specific states in Mexico. In contrast, mezcal can be sourced from nine different Mexican states, with Oaxaca being a significant contributor.
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Tasting Notes:
- Distinct tasting notes for both mezcal and tequila are provided, showcasing their differences in palate, nose, color, and finish.
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Types and Age Statements:
- The article categorizes different types of mezcal, including regular, artisanal, and ancestral, while detailing the four types of tequila: Joven, Blanco, Reposado, and Añejo. It also explores the age statements for both spirits.
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Serving Methods:
- Different ways of serving mezcal and tequila are highlighted, with tequila commonly served in shot glasses and mezcal recommended neat or on the rocks in wide-rimmed glasses or Calabash tree shell bowls.
-
Price Point & Value:
- A comparison is drawn between the price points of tequila and mezcal, noting that mezcal tends to be almost three times more expensive due to smaller batches and the use of various agave breeds.
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FAQs:
- Common questions about the healthiness, intoxication levels, and taste perception of mezcal compared to tequila are addressed, providing clear and concise answers based on the expertise of the author.
By combining this information, readers gain a comprehensive understanding of the intricacies surrounding mezcal and tequila, allowing them to appreciate the distinct qualities and characteristics of these Mexican spirits.
