While both tequila and mezcal are Mexican spirits made and distilled from the agave plant, that’s about where their similarities end. They are separated by style, aging, and other production factors that make them each unique spirits to enjoy in cocktails or on their own. 

Read on to learn about the different styles of each, and don’t miss the chance to taste over 100 tequilas and mezcals at Wally's Tequila and Mezcal Festival at Resorts World Las Vegas on May 14! 

Tequila 

Tequila must be produced in the Mexican state of Jalisco in order to use the name tequila. It must also use only the Blue Weber agave to produce juice that is then distilled and aged before release. The aging time and process is the largest factor in determining the different flavors you can experience, whereas mezcal producers focus less on aging and more on the production methods. 

There are six main styles of tequila: 

• Blanco: Unaged and clear tequila 
• Joven: Unaged tequila blended with aged tequilas 
• Reposado: Tequila aged in oak barrels for up to one year 
• Añejo: Tequila aged in oak barrels for 1-3 years 
• Extra Añejo: Tequila aged in oak barrels for 3 or more years 
• Cristalino: Tequila aged and then filtered to remove the color 

Depending on how long it’s been aged, tequila can range from light-bodied, clear, and fresh (blanco or joven) to richer and more complex (reposado and añejo). The un-aged versions tend to be full of herbaceous, earthy heat, while more aging can create smoother notes of caramel and vanilla. 

Mezcal 

Mezcal can be produced in any of nine specific states in Mexico, including Oaxaca, Durango, Puebla, Guerrero, Michoacán, Zacatecas, San Luis Potosí, Tamaulipas, and Guanajuato. Unlike tequila, it can be made from any kind of agave plant, and the plant must be roasted first then pressed to make the juice that is fermented and distilled. The differences in mezcal styles come from the range of production methods that determine the flavor.

There are three main categories of mezcal: 

• Mezcal: Allows for range of high-tech and traditional equipment used in the process 
• Mezcal Artesanal: Enforces stricter limitations on the equipment used 
• Mezcal Ancestral: Most restrictive rules for production, including traditional pit roasting, traditional vessels for fermentation, and clay pots for distillation 

While the aging process is less important, some producers do use the same classifications as tequila (Joven, Reposado, and Añejo) for their mezcal. In addition, some use a process called Madurado en Vidrio, where the mezcal is rested in glass containers for over 12 months before release. 

Thanks to the roasting step in the production process, mezcal usually takes on a rich, smokey flavor, in addition to mineral, earthy, or herbaceous notes that vary depending on the agave species, region, and production. 

Ready to expand your palate? Explore best-selling tequila and best-selling mezcal at Wally's now!