Mezcal has grown from a regional Mexican specialty into a globally recognized spirit over the past 15-plus years, but it's genuinely distinct from tequila in ways worth understanding beyond just "mezcal is smokier."
Mezcal vs tequila: the real distinction
Tequila is technically a specific type of mezcal — all tequila is mezcal, but not all mezcal is tequila. Tequila can legally only be made from one specific agave variety (blue Weber agave) and only in designated regions, primarily Jalisco, while mezcal can be made from a much wider range of agave varieties across several Mexican states, with Oaxaca being the most significant producing region.
Why mezcal typically tastes smokier than tequila
The smoky flavor commonly associated with mezcal comes from the traditional production method — agave hearts (piñas) are typically roasted in underground pits lined with hot rocks before fermentation and distillation, a technique that imparts a genuine smokiness that tequila's typically above-ground, steam-oven cooking method doesn't produce to the same degree.
Why agave variety matters so much to flavor
Because mezcal can legally be made from dozens of different agave species, each with distinct flavor characteristics, mezcal offers genuinely more flavor variety than tequila's single-agave-variety restriction allows — different agave species can produce noticeably different mezcal flavor profiles, a distinction serious mezcal drinkers pay close attention to.
The worm myth, addressed directly
The tradition of a worm in the bottle is actually associated with certain mezcal brands, not tequila (despite a common popular misconception), and it's largely considered a marketing gimmick from the mid-20th century rather than a traditional or meaningful part of authentic mezcal production — genuine, high-quality mezcal producers generally don't include it.
A practical note on drinking mezcal properly
Traditional mezcal drinking etiquette generally favors sipping slowly, neat, rather than as a shot — treating good mezcal the way you'd treat a fine whiskey or aged spirit rather than a party shot is closer to how it's genuinely appreciated in its region of origin.