This article is a guest contribution from Industry Expert Alejandro Aispuro. Alejandro is an award winning spirit maker with over 10 years of experience in natural fermentations, recipe development, blending, and sensory analysis of mezcal, whisky and other distilled spirits. He has been recognised as a whisky-maker and master blender, but his story began with mezcal and agave spirits, in which he continues to be involved and contribute.
There are two identical glasses in front of me. One contains mezcal and the other tequila, but I have not been told which is which. Perhaps it’s a bit of a test to try and see how one of these measures up to the other, which is fairly successful, but mostly it’s a fun game that I am presented with and which I enjoy.
As I approach each glass in turn to my nose, distinct agave aromas fill my senses. Green, cooked agave, capsicum, slightly roasted green pepper, some minerality; followed by a terracotta orange, forest floor, moss, agave syrup, and some tropical fruits. The two could not be more different, and I haven’t even tasted them yet, but, in this particular case, they are actually made from the same species of agave. One is an Agave tequilana from Jalisco, and the other from Guanajuato. If we eliminate the differences in aroma and flavour that come from the plant itself, what really makes Tequila and Mezcal different?
Most articles discussing the differences between Tequila, Mezcal, other agave spirits, and non-agave based Sotol, tend to center their comparisons around the main differences of: the plant species used, the regions they come from, how they’re produced, and the regulations that define them. These distinctions dominate the conversation for good reason—they help us understand the framework of each spirit.
Tequila relies exclusively on Blue Weber agave and tightly controlled production standards. Mezcal, on the other hand, showcases a variety of agave species and artisanal techniques, each impacting the sensory characteristics in different ways, leading to a large number of different and distinct versions of mezcal. Sotol? It’s not even made from agave but from dasylirion, and has flavours and aromas shaped by the unique characteristics of the plant and the terroir of its growing region.
But what if we focused on the sensory experience instead? Let’s step away from geography and rules for a moment and focus on two elements that shape how we truly connect with these spirits: texture and aroma. These sensory perceptions define how we relate to the spirit, you can love or hate a spirit by how it smells or how it feels in your mouth. The aromas can trigger memories, the textures can cause comfort or disgust. And both the texture and aromas are shaped by the journey from plant to glass, so understanding them can give us a deeper understanding into the spirits – and into our own preferences for them.
Aroma in Agave Spirits: What You Smell Before You Sip
If flavour is the main act, aroma is the opening note that sets the stage. The scent of an agave spirit reveals the journey from field to glass, and begins with the differences in the agave species and its cultivation. And that’s not a claim limited to the influence of terroir, but also shaped by the different conditions in which wild and cultivated agave grow, conditions that can be favourable to agaves in sustainable and eco-friendly, “biodynamic”, or responsible and sustainable practices, or stressful conditions in over-crowded farms shaped by deforestation and erosion.
- Signature Aromas of Tequila, Mezcal, and Sotol
Tequila greets you with cooked agave’s sweetness—think caramel, honey, and roasted fruit. Mezcal, more often than not, has earthy undertones, charred wood and damp soil, and sometimes those "smokey" notes that people focus so much on. Sotol, lighter and greener, smells like walking through a desert after rain—herbaceous, grassy, and sometimes citrusy. - How Cooking Methods Shape Agave Spirit Aromas
The way the agave (or dasylirion) is cooked plays a major role. Tequila’s autoclaves create bright, clean aromas, often leaning citrusy. Mezcal’s underground roasting imparts the smokey tones, with hints of chocolate, leather, and even coffee. - Fermentation and the Role of Wild Yeasts in Mezcal and Sotol
Mezcal’s open fermentation captures the wildness of its environment. Floral, fruity, or funky aromas often emerge, reflecting the richness and complexity of yeasts and microbes. Sotol’s fermentation is usually lighter, offering delicate herbaceous notes and a whisper of spice. - The Influence of Terroir in Mezcal and Sotol Aromas
Wild agaves and sotol plants are terroir in a bottle. Mezcal made from rocky-soil agaves like Tepeztate often carries mineral notes, while tropical climates might coax out hints of exotic fruits. Sotol reflects the arid landscapes it grows in, offering clean, crisp scents with a touch of desert sage
Tasting Tip: Let Aroma Tell the Story
Take a moment before your next sip to breathe in the spirit’s aroma. Are you getting honey, wet earth, smoke, or greenery? Let your nose tell the story before your palate chimes in. What do the aromas remind you of? Did they take you somewhere that you can feel relates to the origins of the spirit?
Texture in Tequila, Mezcal, and Sotol: Why Mouthfeel Matters
Ever taken a sip of something that felt smooth, or silky, or rough around the edges? That’s texture—the way a spirit feels on your palate—and it’s as important as taste. In agave spirits, texture is shaped by the choices the maker makes along the way.
- Agave Origins:
Wild agaves used for mezcal, like Tobalá or Tepeztate, have a knack for producing oilier, richer spirits thanks to their high sugar and fiber content. On the other hand, tequila's Blue Weber agave delivers a more consistent mouthfeel, reflecting its cultivated upbringing, focused on higher sugar content over fibers, and its industrialised process. - Fermentation Magic:
The use of open-air fermentation in mezcal brings wild yeast into the mix, creating spirits with a fuller, more complex mouthfeel (as well as flavours and aromas). Compare that to tequila’s more controlled fermentation, which keeps things clean and streamlined. Longer fermentation times, in any case, can add a luxurious creaminess to the final spirit. - Distillation Tales:
Mezcal’s rustic roots often shine through in its texture. Traditional copper or clay pot stills tend to leave it full-bodied and slightly rugged. Tequila, especially when made with industrial precision, is usually cleaner and smoother, like a polished stone, or sometimes even lacking in depth. Sotol often dances lightly across the palate, finishing dry and crisp. - The Aging Effect:
Aging adds yet another layer. Añejo tequilas and añejo mezcales tend to be velvety, thanks to the influence of oak barrels. Blanco or joven spirits, unburdened by time, often feel fresh, punchy, and vibrant.
Tasting Tip: Compare Textures Across Agave Spirits:
Sip a joven mezcal alongside an añejo tequila or sotol, and focus solely on how they feel. Is it silky, sharp, heavy, or light? Their differences show their different journeys. Repeat the experiment with two mezcales from different states or regions. Close your eyes and feel the changes in texture. Just like smells evoke memories, texture can take our minds to different places along the journey of the spirit’s production.
Now that both glasses are empty, the differences that truly matter come down to sensory preference—aroma, texture, and flavor.. Personal preferences and enjoyment.
Yes, it is useful (as well as knowledgeable, and maybe even responsible) to know their differences based on the commonly discussed topics of plant species, regions, production techniques, and regulations; these are essential for understanding their origins and classifications, but at the end of the day that is not how we experience these spirits. It’s our senses that provide the experience, and understanding how those are shaped can provide valuable insights into their origin and production. And perhaps they feed each other, the knowledge and understanding, side by side with the sensory experience, together enhancing our appreciation and enjoyment of each spirit.
Furthermore, they can help us make more informed choices when selecting, sampling, or purchasing agave spirits. It’s a big world when it comes to choices of agave spirits, and it’s only getting bigger with the inclusion of more regions and production taking place even in new countries, and, at some point (if not already), the differences that matter will be beyond those defined by laws and traditions. Each will remain unique in its own way – authentic or industrial, traditional or innovative, a secret gem or commercially available – and their aroma, texture, and flavour will be what sets them apart from each other and what showcases their journey from field to glass.
