If you look at it technically, every tequila is ultimately a type of mezcal, but not every mezcal is a tequila. This is comparable to, for example, champagne and sparkling wine or bourbon and whiskey, where it is crucial where the drink was produced. Tequila must have been produced in the “Tequila” region in Mexico. Mezcal, on the other hand, can be made anywhere in Mexico, although it is very typical of the “Oaxaca” region. Both drinks do not differ much in their production. Both are made from agave. Tequila, however, is only produced from a certain type of agave. What a coincidence that a German naturalist in the 20th century classified all the agave species, good old Franz Weber. He turned the Latin name “agave tequilana” into the name “blue Weber Agave”, which is still used today in English-speaking countries for this agave species. And it is exactly this type of agave that may only be used for the production of tequila! There are still minor differences in the production process, but with this basic knowledge you are well prepared for the next mezcal/tequila tasting.