Tequila vs Mezcal
Tequila is technically a type of mezcal. Both are agave spirits from Mexico. The differences: tequila uses only blue Weber agave with industrial cooking; mezcal uses many agave varieties roasted in earth pits. The earth-pit roasting is the chemistry inflection point.
Tequila vs Mezcal: the differences
| Attribute | Tequila | Mezcal |
|---|---|---|
| Made from | Blue Weber agave | Various agave (espadín, tobalá, etc.) |
| How it is made | Pot or column, 2x | Pot still, often copper or clay, 2x |
| Aging | Blanco, Reposado, Añejo, Extra Añejo | Joven (unaged), Reposado, Añejo |
| Typical strength | 38 to 55% ABV (76 to 110 proof) | 40 to 55% ABV (80 to 110 proof) |
| Calories | 98 kcal per 1.5oz | About 98 kcal per 1.5oz at 40% |
| Gluten | Naturally gluten-free | Naturally gluten-free |
| Hangover Index | 4/10 | 5/10 |
Tequila
Agave, regulated, sometimes adulterated
- Congeners
- Low
- Histamines
- Low
- Polyphenols
- Low
- Sulfites
- Very Low
- Tannins
- Low
- Sugar
- Low
- Additives
- Moderate
Mezcal
Smoke, terroir, and unfiltered character
- Congeners
- Moderate
- Histamines
- Low
- Polyphenols
- Low
- Sulfites
- Very Low
- Tannins
- Low
- Sugar
- Very Low
- Additives
- Very Low
Tequila wins on chemistry. Blanco 100% agave tequila carries less congener load than even the cleanest mezcal because earth-pit roasting and pot distillation concentrate methanol precursors and phenolic smoke compounds.
Which one for which situation
FAQ
Is mezcal healthier than tequila? ▾
No, on chemistry. Mezcal carries more methanol, more phenolic compounds, and more general congener load than 100% agave tequila. Mezcal has the edge on additive transparency.
Why does mezcal hit harder than tequila? ▾
Two reasons: (1) earth-pit roasting creates methanol precursors and smoke phenols that survive distillation; (2) pot stills retain more congeners than tequila's typical column-still finishing.
Which gives a worse hangover, tequila or mezcal? ▾
Mezcal, at equal volumes. The phenolic compounds from agave roasting are pharmacologically active and a recognized headache trigger for many drinkers.