Tequila is a type of mezcal that comes from the baked heart of the Blue Agave plant. It can only be produced in certain specifically designated areas in Mexico. It comes in four main varieties:
Blanco/silver: unaged or very shortly aged,
Reposado (rested): barrel aged for at least two months but less than a year
Anejo (aged): barrel aged for at least a year but less than three year
Extra Anejo: barrel aged for a minimum of three years
Make sure that the bottle states that it is made with 100 Blue Agave. Be aware of Mixtos: which only have to contain 51% Blue Agave.
What is Mezcal?
Mezcal can be made from the heart of many different types of agave but it can not be made from Blue Agave. The agave hearts are roasted in underground pit ovens which gives the mezcal the distinct smoky flavor that I love.
The Paloma is a Sonoran-style Mexican cocktail made with grapefruit juice and tequila. It is the dove of the desert, and it's so easy to make.
Instructions
Rim a pint glass with sea salt and fill with ice. Add 2 ounces Anejo tequila or mezcal, 2 ounces of grapefruit juice and 1 ounce of lime juice. Top with soda water and serve.
Notes
Frequently Asked QuestionsIs tequila a type of mezcal? Yes, technically tequila is a subcategory of mezcal. All tequila is mezcal, but not all mezcal is tequila. The distinction comes down to the agave variety used (Blue Weber only for tequila), the production region (designated areas in Mexico, primarily Jalisco), and the cooking method (steamed or baked rather than pit-roasted).Why does mezcal taste smoky? The smokiness comes from roasting the agave hearts in underground pit ovens before fermentation. Wood and charcoal heat volcanic rocks lining the pit, and the agave roasts slowly over several days. This process imparts a deep, earthy, smoky character that carries through fermentation and distillation into the final spirit. Tequila producers use above-ground ovens or autoclaves, which produce a cleaner, less smoky flavor.What is a mixto tequila and should I avoid it? A mixto tequila only needs to contain 51% Blue Agave. The remaining 49% can be other sugars. This results in a harsher, less flavorful spirit and is responsible for most bad tequila experiences. Always look for bottles labeled "100% Blue Agave" or "100% Agave" to ensure you're getting pure tequila. This matters especially for cocktails. S quality 100% agave tequila will taste dramatically better in a margarita or Paloma.What is a Paloma cocktail? The Paloma is a classic Mexican cocktail made with tequila and grapefruit juice, traditionally finished with a splash of soda water and a salt rim. It's the most popular tequila cocktail in Mexico (even more so than the margarita) and it's deeply embedded in Sonoran drinking culture. The name means "dove" in Spanish. Use a good reposado or añejo tequila for the best result, or substitute mezcal for a smoky variation.What tequila is best for a Paloma? A reposado or añejo tequila works best. The barrel aging adds depth that balances the grapefruit's bitterness. Sauza Tres Generaciones, Don Julio Reposado, and Casamigos Reposado are all excellent choices. For a smokier Paloma, substitute a lightly smoky mezcal like Del Maguey Vida.What food pairs well with mezcal? Mezcal's smoky, earthy character pairs beautifully with bold, chile-forward Sonoran food. Try it alongside Sonoran hot dogs, chile colorado, or anything with roasted chiles. The smokiness of mezcal echoes the roasted chile flavors in a way that tequila doesn't. It also works well as a digestif after a rich meal.
