Although many confuse them, these two drinks are quite different.
Since their conception, Mezcal and Tequila have been the object of much confusion, but the reality is that both drinks, although distilled from Agave, have very different and incomparable traits.
For starters, Mezcal is usually produced from three Agave tripos: Espadín, Madrecuishe or Tobalá. Tequila, on the other hand, can only be made from a type of Agave called Tequilana.
In terms of production, the Mezcal is usually only produced in Oaxaca and in small regions around Santiago Matatlán (the world capital of the Mezcal located in the same state of Oaxaca). Tequila, on the other hand, can only be produced in a certain area in the state of Jalisco, called Tequila.
The production process of the Mezcal is totally handmade. It is harvested in the wild and its cooking occurs in conical stone ovens that are under the ground, making the flavor of the minerals of the soil impregnate inside the drink. In addition to all this, its fermentation process is 100% natural from endemic yeasts.
Tequila instead, has a totally industrial process, is harvested in large quantities, its cooking occurs in large ovens with advanced technology and its fermentation is added chemicals to accelerate its production.
At the end of the day, it could be said that Tequila is the result of distilling an Agave through an automated and manufactured process. Mezcal is the result of careful and traditional distillation.