Tequila and Mezcal : what differences ?
Today, the blog of Alcopedia flies to Mexico to discover two interesting spirits : Tequila and Mezcal. These alcohols are often associated one with each other, but remain inherently distinct.
The distilled fruit: tequila is exclusively produced from blue agave while mezcal can be produced from 14 varieties of agaves.
The origin: the two alcohols are not from the same region. Mezcal is produced in Oaxaca in Southern Mexico; however tequila is produced in the Tequila region.
The composition: while mezcal is made from 100% agave and can not contain any sugar nor additives, tequila can contain (according to the regulation) up to 49% of sugars and other components.
The preparation: mezcal is traditionally distilled with underground ovens, while tequila is distilled relatively more industrially with copper stills.
The appearance: You can easily recognize a mezcal since there is a worm in each bottle of mezcal, and never in those of tequila.
The ritual to drink: Tequila is often drunk in one go with a little lemon and salt. Mezcal however is frequently eaten in “caballitos” ansi called because of the use of pepper horns like glasses.
To you to enjoy, with moderation, these alcohols to learn how to appreciate them!