Mezcal vs. Tequila – Flavor Profiles, Food Pairings, & More
Texas is known for its love of tequila–according to stats, only California drinks more of it than we do!
But have you explored the unique flavor profile of mezcal?
Mezcal is Mexico’s most traditional agave spirit and perhaps its most nontraditional in terms of the drinker experience. It can surprise, delight, and amaze with its extreme range, showing terroir as few others do.
Don’t put mezcal in a corner, folks. It is far more than just tequila’s smoky cousin.
Tequila vs. Mezcal – What’s the difference anyway?
Actually, that’s a bit of a trick question. Tequila is a type of mezcal. Mezcal, on the other hand, covers a broad category of agave-based spirits.
Mezcal is primarily distilled in clay pots using underground pits (giving it all that delicious smoky flavor), while tequila is distilled in copper pots.
While mezcal can be produced in many different areas of Mexico (from a diverse variety of agave varietals), tequila is a bit more specific. It is made only from the blue agave plant–and it has to be sourced (with a few exceptions) from the Mexican state of Jalisco.
You can think of this the same way you might a Bourbon or Scotch. If we were to ask what the difference between Scotch and whiskey is, you would say that Scotch is a type of whiskey. But you would also go on to elaborate on what makes Scotch its own category within the canon of whiskey.
Pairing Tequila & Mezcal With Food-A Quick & Dirty Guide
Mezcal is a darling when it comes to food pairings, as many chefs can attest. But to know how to pair it with your food, you have to think about mezcal the same way you do about wines–it is all about the varietal. For wines, this boils down to grapes. For mezcal, it boils down to the type of agave plant used–and even the region it is sourced from.
Depending on which agave plant was used in making the mezcal, you might see nuances that are more smoky, fruity, lighter, or bolder. Sounds like wine, right?
But Texans have this much simpler. Just about all mezcal you can find here in The LoneStar State is from the Oaxacan area–and primarily from the Agave Angustifoliav varietal. This means that you are just about sure to discover the flavor profile to be quite smoky and herbaceous.
Food pairings that work well with this include:
Oaxacan Food – For obvious reasons, dishes that hail from Oaxacan mezcal’s home pair well with the spirit. A rich mole can be an especially heavenly experience.
Seafood – The light smokiness of mezcal makes it the perfect pairing for seafood.
Barbecue – Skip the beer on your next backyard cookout and try mezcal! The natural smoky flavor, whether herby, fruity, or flowery, lends itself well to the natural flavors of the grill.
Pasta dishes – Again, the smoky flavors lend themselves well to meatier pasta dishes. So think lasagna or spaghetti bolognese.
Dessert – Mezcal pairs beautifully with just about any dessert, from pastries to decadent chocolate tarts. But we think it is especially delightful when you pair it with anything containing vanilla–something about this pairing pulls out the often overlooked spicy and sweet notes of mezcal.
When it comes to tequila, you can get away with many different food pairings depending on the type of tequila. In some ways, you can think of food pairings for tequila the same way you do wine. The lighter-colored, silver tequila goes well with the same things you might pair with a glass of white wine:
- Tacos
- Ceviche
- Grilled veggies
- Guacamole
On the other hand, Anejo tequila is aged in wood and has a deeper, earthier flavor. In this way, you can think of it like a complex red wine. It is better paired with more hearty flavors such as:
- Steaks
- Chocolate
- Other rich desserts
Explore the world of mezcals and tequila through food…
Our Austin chefs love to experiment with flavor profiles and drink pairings. If you’ve got a summer event coming up, we’d love to discuss an exciting menu with you.
