Brandy vs Mezcal: Taste, ABV, Calories & More

Brandy vs Mezcal

Compare brandy vs mezcal side by side, including calories, alcohol content, carbs, and taste differences. Note: All nutritional values are based on a typical serving size (see below).
Information	Brandy	Mezcal
Family	Spirit	Spirit
Type	brandy	mezcal
Container	Shot	Shot
Serving Size	45 mL/1.5oz	45 mL/1.5oz
Calories	97 kcal	108 kcal
ABV %	40%	45%
Alcohol (grams)	14.2	16.0
Taste	Fruity, warm, oaky	Smoky, earthy, herbaceous
Texture	viscous, warming, smooth	Oily, viscous, warming
Mixers	ginger ale, cola, cider	Grapefruit soda, lime juice
Is Vegan?	Yes	Yes
Glutenfree?	Yes	Yes
Carbs (grams)	0	0
Sugars (grams)	0	0
Main Ingredient	Fermented fruit mash	Roasted agave hearts
Aged?	Typically aged in oak barrels for two to ten years, though premium varieties can mature for decades.	No
Country	Netherlands	Mexico
Price (USD)	10 - 500	30 - 200

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Deep Dive: Brandy vs Mezcal

A closer look at the history, taste, and unique characteristics of these two beverages.

Drink Type

Brandy | Spirit | brandy

Brandy is a distilled spirit produced exclusively by distilling wine or a fermented fruit mash, most commonly utilizing grapes. Following distillation, it is frequently aged in wooden casks. This maturation process imparts a characteristic amber hue and complex flavor notes of dried fruit, vanilla, and oak.

Mezcal | Spirit | mezcal

Mezcal is a distilled spirit produced in Mexico from the fermented heart of any agave plant species. Its defining characteristic is the traditional production method, where the agave hearts are slowly roasted in underground earthen pits fueled by wood, imparting a distinct, heavily smoky flavor to the final liquid.

What Makes Each Drink Unique?

Brandy

Unlike grain-based spirits such as whiskey or vodka, brandy is uniquely distilled entirely from fermented fruit juices. This foundation provides a distinctively natural sweetness and fruit-forward aromatic profile. Additionally, the specific terroir of the fruit heavily influences the final flavor, creating vast regional variations.

Mezcal

Unlike tequila, which strictly uses blue agave and steams the hearts, mezcal can be produced from over thirty different agave species. The defining characteristic involves roasting these agave hearts in underground fire pits, imparting the spirit's signature, intensely smoky and uniquely earthy flavor profile.

The Taste Experience

Brandy

Brandy offers a concentrated fruit base, typically highlighting notes of dried apricot, apple, or grape. The mandatory barrel aging process imparts distinct structural characteristics, adding layers of vanilla, toasted oak, and a subtle caramel warmth to the final spirit.

Mezcal

Mezcal typically offers a distinctively smoky flavor due to the roasted agave production method. It often features earthy and herbaceous undertones, combined with varying degrees of sweetness, fruitiness, or floral notes depending on the specific agave species used.

Serving Notes

Brandy

The recommended serving temperature for brandy is 20 degrees Celsius / 68 Fahrenheit. Serving brandy at approximately 20 degrees Celsius allows the volatile aromatic compounds to evaporate efficiently. This temperature range balances the alcohol's heat while ensuring the complex fruit and oak esters remain perceptible to the palate.

Mezcal

The recommended serving temperature for mezcal is 18 degrees Celsius / 64.4 Fahrenheit. Serving mezcal at room temperature, approximately eighteen degrees Celsius, ensures the preservation of complex volatile aromatic compounds and smoke profiles. Excessively cold temperatures mute delicate agave notes, while high heat can cause ethanol to dominate the palate.

History & Origin

Brandy

Distillation of wine was originally used as a preservation method by European merchants to make it easier to transport and trade over long maritime distances. The name naturally stems from the Dutch word ""brandewijn,"" meaning burned wine. Commercial distillation began during the sixteenth century, and the strong spirit quickly became a standard maritime commodity before gaining widespread popularity across Europe as a distinct, refined standalone beverage.

Mezcal

Mezcal production originated in Mexico following the Spanish conquest in the sixteenth century. Indigenous populations had previously fermented agave sap to create pulque, but Spanish colonists introduced European distillation techniques. They applied these methods to roasted agave hearts, creating early forms of mezcal. Over centuries, these regional distillation practices evolved into a deeply traditional, artisanal craft passed down through generations across several Mexican states.