Tequila vs. mezcal
In 2006, the agave landscape and the ancient industrial facilities of the distilleries in the town of Tequila in Mexico, were declared a World Heritage Site. In this area of the country, fields of blue agave, a plant used since the 16th century to make tequila, mezcal, and other fermented beverages, stretch as far as the eye can see, resembling a sea of stars rooted to the earth. There's a Mexican myth that tells of a great storm that swept over one of these fields, causing lightning to distill the mezcal. MayĂĄhuel, the goddess of fertility and the Earth, had summoned the storm to offer her sacred nectar to humanity. The truth is, although both spirits come from the same plant species, there is a notable difference between tequila and mezcal.
To understand it, one must first travel back in time. The history of how each of these drinks is prepared and savored is intimately connected to the indigenous peoples and, therefore, to their most ancient customs and traditions. To give you an idea of their importance, today, National Tequila Day, which takes place on the third Saturday of March, and National Mezcal Day, marked on the calendar on October 20, are celebrated as true festive events. At Iberostarâs hotels in Mexico, you can enjoy the best of local cuisine, including these precious elixirs, throughout the year. In the bars located within their facilities, cocktails with tequila and mezcal are the stars. Here are some key points that will help you open your palate (and your heart) to the experience.
What is tequila made from?
Tequila in Mexico is made from a single variety of agave or maguey, the blue or Tequilana Weber. It is a plant similar to aloe vera, although they should not be confused. The difference between tequila and mezcal starts here; as for the latter, numerous types of maguey are used. In the case of tequila, the process begins by obtaining a kind of fermented must from the core of the blue agave, similar to a large pineapple. The process starts with the traditional method of cooking this part of the plant in masonry ovens and then moves on to milling, fermentation, and distillation. In the final stage, the drink is left to mature in barrels for different lengths of time, producing white, young, rested, aged, or extra-aged tequilas.
Its unmistakable flavor harmonizes well with all kinds of dishes, especially those that awaken the senses with fresh and very aromatic ingredients, like Mexican moles or tacos al pastor. And although experts say that the best way to appreciate it is in a single shot (alone or accompanied by salt and lime), the spirit of tequila is also recognized in many Caribbean fruit cocktails, like the classic margarita and also the starfruit version, an exotic twist on this famous mixture.
What is mezcal made from?
Unlike tequila, the production of mezcal in Mexico uses up to twenty different varieties of agave, including EspadĂn, Arroquense, and TobalĂĄ, the most characteristic. An agave takes between 8 and 12 years to mature and be ready for harvest. Therefore, environmental plans for its conservation, which promote sustainable cultivation, protect it from the danger of extinction facing other iconic Mexican plants like mandrake.
An interesting fact? Mezcal also refers to the inner part of the agave, which in the Nahuatl language means âthe house of the moonâ and is identified with the center or essence of things. The cooking of this pineapple, once stripped of its outer leaves, is carried out in an oven with wood, underground, before grinding it (preferably by hand). Just like with tequila, the next step is the fermentation of the obtained substance and, finally, the distillation of the beverage and its maturation in barrels.
What is the mezcal ceremony?
âFor all bad, mezcal. For all good, as well.â You have probably heard this saying before. And it is that mezcal in Mexico symbolizes, at the same time, celebration and consolation. The miraculous properties attributed to this drink are universal. AndrĂ©s Henestrosa, a famous Zapotec poet, wrote that âmezcal is a magical, mystical, aphrodisiac, and extraordinary drink, which when drunk in reasonable quantities awakens the spirit, opens the imagination, erases resentments, accompanies in solitude, soothes heartache, and makes the world look much better.â
The mezcal ceremony, which unites men and gods, involves savoring it with presence and consciousness, breathing deeply before âkissingâ the glass with a small sip. It dates back to a pre-Hispanic indigenous tradition, the MictlĂĄn, according to which the dead passed through nine levels before being received by the couple of deities of the underworld, Mictlantecuhtli and MictecacĂhuatl.
There are various rituals associated with the production and tasting of mezcal. For example, many mezcal masters offer the first drink or âlittle splashâ to the earth as a sign of gratitude, thereby amplifying the feeling of unity with nature. In happy moments, a bottle is shared with guests as a token of appreciation, while in sad times, it is drunk to better bear the pain. In the case of funerals, mezcal also helps to bid farewell to the deceased and to combat the cold of the night during the wake. Perhaps the most curious ritual is the one that conjures the so-called âevil of fright,â which is said to be able to steal the souls of those who suffer from it after having experienced a great shock. As part of this mezcal ceremony, an experienced healer sprinkles the liquor on a bundle of herbs that is passed over the different parts of the body of the afflicted. Then, they are recommended to take a temazcal bath with vapors of medicinal plants to help the body finish detoxifying.
What are the main differences between tequila and mezcal?
As we have already hinted, the first difference between tequila and mezcal lies in the type of agave used for the production of each liquor. Because different cooking methods are applied, the taste also varies: both beverages share the citrus and herbal background of agave, but mezcal has a greater intensity, with very marked smoky nuances, while tequila is more floral and, at times, even slightly sweet. The taste of mezcal is also determined by the type of agave used in its creation.
On the other hand, the alcoholic content differs from one spirit to another. Thus, tequila usually has between 36 and 40 degrees of alcohol. In contrast, mezcal can exceed 40 degrees, reaching even 60 degrees in some cases. Another aspect that distinguishes mezcal from tequila is the Denominations of Origin. The former is produced in various regions of Mexico, such as Oaxaca, Guerrero, Tamaulipas, Durango, Zacatecas, or Aguascalientes, among many others. The latter comes almost entirely from the famous Magic Town of Tequila, located in Jalisco, although it is also made in other areas of the country such as Nayarit, Tamaulipas, MichoacĂĄn, and Guanajuato.
The best places to taste tequila and mezcal in Mexico
Riviera Nayarit
In certain areas of the Riviera Nayarit, agave cultivation for making tequila is the foundation of many family economies. If you plan to travel to this destination, we recommend visiting the typical plantations and distilleries to learn more about their artisanal preparation process, always connected to the natural cycles. From there, you can also take trips to the Magic Town of Tequila, located in the state of Jalisco, to approach its heritage in an ethical way.
Tequila (or mezcal) in hand, in Riviera Nayarit, you will have the opportunity to discover the Mexican Pacific from one of the most inspiring accommodations in the place; all while contributing to boost local production and care for its stunning ecosystems during your stay, as well as the endangered species in Mexico that inhabit them. This refers to Iberostar Selection Playa Mita, a hotel where ancestral knowledge and love for the environment are interwoven. Its Agave bar offers tequila tastings. There you will also witness one of the best sunsets on the planet. Its innovative facilities merge sophisticated decor with sustainability, prioritizing local materials. Right on the beachfront, you will explore the customs of the WixĂĄrika and Cora cultures, whose origin dates back to the Aztec era. Even the treatments at its Spa Sensations are inspired by local traditions!
Riviera Maya
Thereâs only one thing that tastes better than mezcal and tequila in Mexico: enjoying them by the seaside in a paradisiacal setting. At Iberostar hotels in Riviera Maya, everything invites celebration. From Playa del Carmen to Playa ParaĂso, the high-quality services of their all-inclusive resorts adapt to all tastes and needs, including gastronomic ones. In the Playa ParaĂso Complex, the Mexican raw bar La Brisa at JOIA ParaĂso by Iberostar, which during the day is a beachfront buffet with themed islands where dishes are prepared on the spot, transforms for dinners. The lobby bar El Mirador, the Rhapsody cocktail lounge, and The Grand Cellar wine and liquor bar will be waiting for you with tequila and mezcal prepared for after-dinner.
 In this warm destination close to CancĂșn, you will also have the opportunity to explore sacred sites such as the ChichĂ©n ItzĂĄ pyramid and practice water sports. Can you imagine diving into one of these magical spots among colorful fish and coral reefs and then relaxing in the sun in a hammock while holding your favorite Mexican drink?
Cozumel
On the island of Cozumel, the energy of life expresses itself through the most beautiful and splendid forms. The lush vegetation of its natural forests with a tropical soul and the turquoise and crystalline waters of its long white sand beaches will frame your best toasts with tequila and mezcal in Mexico. In addition to diving and discovering its submerged world, full of fascinating marine creatures, and resting in front of the second-largest coral reef on the planet, you will also enjoy the privilege of tasting incredible Mexican dishes paired with these two elixirs of the gods. All the restaurants and bars of the Iberostar Waves Cozumel hotel (among them, its thematic gourmet spaces and its local and international buffet) are designed so that you can explore Mexican culinary and spirited culture. Its philosophy of healthy eating, with an emphasis on seasonal and kilometer-zero products, will guide you on an exciting journey to the center of its history.
CancĂșn
In this selection of destinations for tequila and mezcal lovers, CancĂșn could not be missing. The recognition of indigenous production methods, which support many families in the area and help preserve the health of the coasts and the environment, has meant that community tourism is increasingly present in this beach city and also in the rest of Mexico. There are accommodations that promote this vision of travel. In them, sustainability does not clash with quality and luxury services. Some examples? Iberostar Selection Coral CancĂșn, an adult-oriented exclusive space with a private pool and suites; and Iberostar Selection CancĂșn, designed for the enjoyment of families with children. In these all-inclusive hotels, you can practice a more respectful way of vacationing, while having fun and disconnecting from the routine at any time of the year.
And yes, the cultivation of maguey for making tequila and mezcal is crucial for the economy of the entire country, but there are other paths related to gastronomy that drive the revolution. Did you know, for example, that 100% of the fish and seafood served in Iberostar hotels in Mexico comes from responsible fishing sources? In addition, since 2020, all their accommodations are free from single-use plastics. Now that you know the difference between tequila and mezcal, the next step is to experience it with all your senses in one of these destinations where, in addition, you will be supporting change.
