By Fairways & Agaves Editorial
Published October 22, 2025 • 10 min read
"All tequila is mezcal, but not all mezcal is tequila." This often-quoted phrase captures the relationship between Mexico's two most famous agave spirits, but it only scratches the surface. Understanding what separates tequila from mezcal—and when to drink each—requires going deeper into production methods, regional differences, and the plants themselves.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. This comprehensive guide would cover: the core differences in geography, agave varieties, production methods, aging classifications, flavor profiles, and when to choose each spirit.
Geography & Designation of Origin
This section would explain the protected designation of origin rules, which Mexican states can produce each spirit, and how terroir impacts flavor—similar to how Champagne can only come from the Champagne region of France.
Agave Varieties: Blue Weber vs The World
Content on Blue Weber agave (tequila's exclusive source) vs the 30+ agave varieties used for mezcal, including Espadín, Tobalá, Tepeztate, and rare wild varieties.
Taste Both with Expert Guidance
Book a tasting masterclass comparing tequila and mezcal side-by-side
Book Tasting ExperienceProduction Methods: The Key Difference
Detailed explanation of steaming (tequila) vs underground pit-roasting (mezcal) and how this creates the fundamental flavor difference—clean vs smoky.
How to Taste & What to Look For
Professional tasting techniques, flavor vocabulary, and how to identify quality vs additives. Practical guidance for readers attending tastings or buying bottles.
When to Drink Each
The final verdict: Recommendations for when to choose tequila (margaritas, bright cocktails, summer sipping) vs mezcal (contemplative sipping, smoky cocktails, winter warmth). Both have their place in a well-stocked bar.
