Both tequila and mezcal are distilled from agave, but they're legally and culturally distinct. Tequila must be made from blue Weber agave, primarily in Jalisco and a handful of other designated regions — it's a strictly regulated Denominación de Origen product.

Mezcal can be made from dozens of agave varieties across several states (Oaxaca produces the most), and traditional production usually involves roasting the agave hearts (piñas) in earthen pits lined with hot rocks — the source of mezcal's signature smokiness.

Both spirits are aged in categories: blanco/joven (unaged or barely aged), reposado (aged 2 months–1 year), and añejo (aged 1+ years in oak). Sipping quality tequila and mezcal neat, rather than as a shot with salt and lime, has become far more common as the category has grown internationally.

Valle de Guadalupe, Baja's wine country, has also become a growing hub for small-batch artisanal spirits — several boutique distilleries there offer tastings alongside the region's better-known wineries.

Look for the "100% agave" label — mixto tequilas (as little as 51% agave, the rest often cane sugar) are legal but generally lower quality and more likely to cause a rough hangover.

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