Tequila and Mezcal are two distinct Mexican distilled spirits made from fermented agave. While Mezcal can be made from 30 varieties of agave, Tequila can be made from just one: Blue Weber agave grown in the highlands of Jalisco, Mexico.
Agave, also called maguey is common throughout Mexico and the Southwest United States has a number of uses. Coveted for fiber, for food and in ancient times the thorns were used for blood-letting ceremonies. The sap, called aguamiel has been converted into agave nectar, a natural sweetener with a low glycemic index.
AGAVE IS THE BASE INGREDIENT IN BOTH TEQUILA AND MEZCAL
TEQUILA IS MADE FROM A SINGLE VARIETY MAGUAY CALLED BLUE WEBER AGAVE, NAMED AFTER THE BOTANIST WHO DISCOVERED IT
Tequila
Mezcal de tequila or Tequila is the most popular agave spirit in United States. The premium versions are made exclusively with 100% Blue Weber Agave (Agave Tequilana Weber), and made in strict accordance with the Tequila Regulatory Council (CRT), the institution in charge of protecting the industry. The (CRT) ensures that the Tequila standards set by the Mexican government’s Ministry of Economy are met at all times.
Mezcal is made from over 30 agave species––including varieties and sub-varieties––from eight different regions.
TEQUILA
Tequila distilled from the blue Weber agave hails from one of five western states in Mexico. There are three main classes of tequila—blanco, reposado, and añejo, including two additional variations.
MEZCAL
The processing creating mezcal is an art and relies on ancient methods. The word “mezcal” is derived from the Nahuátl metl ixcalli, which meaning “cooked agave.”
PULQUE
Mexico’s drink of the gods, Pulque is an alcoholic beverage made from the fermented sap of several species of maguey. The sap is called aguamiel (literally honey water), or agave nectar because it is very sweet. The unflavored pulque is white and frothy with a slightly sweet and yeasty flavor.
