Let’s clear this up.
Mezcal isn’t tequila, but tequila is a type of mezcal because, technically, any agave that’s cooked and distilled qualifies as mezcal.
That being said, calling them the same is like saying a tattoo is just a fancy sticker that never lets go.
Yes, both are born from agave. So they share some DNA.
But they’re not interchangeable.
THE FAMILY TREE
Both tequila and mezcal are agave-based spirits made in Mexico.
So yes, they’re related. But that’s like saying all wines are just “grapes in a bottle.”
Here’s the real deal:
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Tequila can only be made from one type of agave: Blue Weber.
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Mezcal can be made from more than 40 species, including Espadín, Tepeztate, Tobalá, Jabalí, and others. Each has its own attitude, flavor profile, and timeline.
Think of tequila as single TV channel.
Mezcal? That’s a streaming service with every genre, director, and subplot imaginable.
THE PROCESS MATTERS
How it’s made changes everything.
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Tequila is usually industrially produced in stainless steel autoclaves or ovens. It’s fermented in closed tanks and distilled quickly. Everything is optimized for scale and consistency.
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Mezcal is traditionally crafted. Agave is roasted underground in earthen pits lined with volcanic rock. It’s crushed by a tahona, fermented in open-air wooden vats, and distilled in copper or clay. Wild yeast, local microbes, and earthy smoke add their own personality.
Where tequila streamlines, mezcal slows down.
It embraces earth, fire, time, and intuition… and lets them speak.
FLAVOR? NOT EVEN CLOSE
If you’ve ever sipped mezcal, you already know.
While tequila tends to be clean, sharp, and peppery, mezcal can be:
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Earthy and smoky
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Bright and floral
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Funky and wild
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Silky and soulful
Sometimes all in the same glass.
Not better or worse.
Just broader. Bolder. More expressive.
MEZCAL IS AN EXPERIENCE
You don’t just drink mezcal.
You experience it.
Every sip tells a story: where the agave grew, how long it waited, who crafted it, and what they believed in.
And when it’s done right, with mature agave, traditional methods, and zero shortcuts, mezcal becomes more than a spirit.
In the case of IBÁ, it becomes a journey.
A place. A moment. A gamechanger.
(Preferably sipped slowly from a copita or veladora with a slice of orange on the side.)
WHY MEZCAL? WHY NOW?
Because the world is waking up.
People are craving flavor, depth, and something real.
They want to taste tradition and authenticity, not marketing.
And they’re discovering what we’ve always known:
Mezcal isn’t just a trend.
It’s the soul of agave.
And when you find a mezcal like IBÁ, one that’s impossibly smooth, deeply layered, and crafted with obsessive precision, you realize tequila was just the beginning.
BOTTOM LINE
Tequila is the warm-up.
Mezcal is the masterclass.
So no, mezcal isn’t tequila’s smoky cousin.
It’s tequila’s older, wiser, more complex sibling.
The one who’s lived a little slower, seen a little more, and come out infinitely more interesting.
Curious? Questions?
Give us a shout at cheers@ibamezcal.com.
(We promise you’ll get an immediate response!)
Wondering where to find IBÁ?
We’ve got you covered.
