Tequila and Mezcal are both Mexican agave spirits, but they are defined by different regions, permitted agave varieties and production traditions.
Tequila is made from Blue Weber agave within designated regions of Mexico, with Jalisco at the centre of production. Mezcal can be made from a much broader range of agave varieties across several recognised regions, resulting in an especially diverse spectrum of styles.
The Kent Street Cellars collection spans Blanco, Reposado, Añejo, Extra Añejo and Cristalino Tequila, alongside Mezcal made from varieties including Espadín, Tobalá, Cenizo, Cuishe and Tepeztate.
Tequila
Tequila must be produced within designated Mexican regions and made primarily from Agave tequilana Weber var. azul, commonly known as Blue Weber agave.
The category ranges from unaged spirits that place cooked agave at the centre to long-matured expressions shaped considerably by oak.
The collection includes producers such as Fortaleza, Tequila Ocho, Don Julio, Clase Azul, Don Fulano, Herradura, Patrón, Mijenta, Cincoro, 818, Casamigos and Pādre Azul, spanning everyday references through to limited and collector releases.
Blanco Tequila
Blanco, also known as Plata or Silver, is the least oak-influenced expression of tequila.
It is generally bottled shortly after distillation or rested briefly before bottling, allowing the flavour of cooked agave and production method to remain particularly clear.
Styles can range from citrus-led and peppery to herbal, earthy, mineral or more rounded and fruit-driven.
Current examples include Fortaleza Blanco, Tequila Ocho Plata, Don Julio Blanco, Mijenta Blanco, Patrón Silver, Don Fulano Blanco and Clase Azul Plata.
Reposado Tequila
Reposado, meaning rested, is matured in oak for at least two months but less than one year.
The additional time in wood can soften the spirit and introduce vanilla, spice, caramel and toasted oak while retaining a clear agave character.
The collection includes Fortaleza Reposado, Clase Azul Reposado, Tequila Ocho Reposado, Don Julio Reposado, Mijenta Reposado, Herradura Reposado and La Gritona Reposado.
Reposado often sits between the freshness of Blanco and the stronger oak influence of Añejo, making it one of tequila's most versatile styles.
Añejo & Extra Añejo Tequila
Añejo Tequila is matured in relatively small oak containers for at least one year and less than three years.
With longer maturation, the profile often moves towards deeper spice, caramel, cocoa, dried fruit and oak while retaining the underlying character of the agave.
The collection includes Don Julio 1942, Fortaleza Añejo, Don Fulano Añejo, Herradura Añejo, Patrón Añejo, Cincoro Añejo and other mature releases.
Extra Añejo extends maturation to a minimum of three years and represents the longest legally defined tequila ageing category. Examples include Clase Azul Ultra, Herradura Selección Suprema, Don Julio Última Reserva, Don Julio Real, Don Fulano Imperial and other limited bottlings.
Cristalino Tequila
Cristalino is an aged tequila that has been filtered to remove much or all of its colour after maturation.
The process allows producers to retain aspects of oak-aged character while presenting a clear or near-clear spirit.
The collection includes releases such as Volcan de Mi Tierra Añejo Cristalino, Cenote Cristalino Añejo, Herradura Ultra Añejo Cristalino and Satryna Añejo Cristalino.
Cristalino is a production style rather than a separate official tequila ageing classification.
Mezcal
Mezcal is a broader agave-spirit category with its own protected regions and production regulations.
Unlike tequila, Mezcal can be made from many different agave species and varieties. Espadín is the most widely cultivated, but the collection also includes Mezcal made from or incorporating agaves such as Tobalá, Cenizo, Bicuishe, Cuishe and Tepeztate.
Traditional production commonly involves cooking agave hearts in earthen pits before crushing, fermentation and distillation, although methods vary by producer and classification.
The collection includes Del Maguey, Ilegal, Clase Azul Mezcal, Domingo, Koch El Mezcal, Pescador de Sueños, QuiQuiRiQui and Los Siete Misterios.
Is Mezcal Always Smoky?
Smoke is strongly associated with Mezcal because many producers cook agave in underground pits heated with wood and hot stones.
However, smoke is only one part of Mezcal's character.
Agave variety, growing region, maturity, cooking method, fermentation and distillation can contribute floral, herbal, mineral, earthy, fruity and savoury flavours alongside or instead of pronounced smoke.
For this reason, Mezcal should not be understood simply as "smoky tequila".
Agave Variety & Place
The type of agave used can have a significant influence on the finished spirit.
Espadín is widely cultivated and provides the foundation for many approachable Mezcals, while slower-growing or less common varieties such as Tobalá and Tepeztate can produce markedly different expressions.
Place is equally important. Tequila is closely associated with Jalisco, while Mezcal production extends through recognised regions including Oaxaca and Durango, among others.
The range includes Durango expressions such as Clase Azul Mezcal Durango and Domingo Mezcal Durango Cenizo, alongside numerous Oaxacan releases.
Traditional & Contemporary Production
Agave spirits can be produced using a wide range of techniques.
Traditional Tequila producers may use brick ovens, stone tahonas, roller mills, open fermentation and copper pot distillation, while larger producers may adopt more modern equipment.
Mezcal production can involve pit roasting, hand or tahona crushing, open fermentation and copper or clay stills.
Neither traditional nor modern production alone determines quality, but understanding the process can provide useful context for the style and character of an individual bottle.
Choosing Tequila & Mezcal
For cocktails such as a Margarita or Paloma, Blanco Tequila offers a fresh, agave-led starting point.
For a balance of agave and oak, Reposado adds gentle maturation without moving fully into the richer profile of Añejo.
Añejo and Extra Añejo suit drinkers looking for more mature, oak-influenced spirits, while Cristalino offers a contemporary interpretation of aged tequila.
For something more strongly shaped by agave variety, regional tradition and artisanal production, explore Mezcal, beginning with Espadín before moving into less common varieties such as Tobalá, Cuishe or Tepeztate.
Shop Tequila & Mezcal at Kent Street Cellars
Explore Tequila and Mezcal from Mexico, including Blanco, Reposado, Añejo, Extra Añejo, Cristalino and artisanal agave spirits from Fortaleza, Clase Azul, Don Julio, Tequila Ocho, Don Fulano, Del Maguey, Ilegal and more.
Delivery is available Australia-wide, with same-day delivery also available across eligible Sydney metropolitan areas.
