Tequila vs Bourbon: Taste, ABV, Calories & More

Tequila vs Bourbon

Compare tequila vs bourbon 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	Tequila	Bourbon
Family	Spirit	Spirit
Type	tequila	whiskey
Container	Shot	Shot
Serving Size	45 mL/1.5oz	45 mL/1.5oz
Calories	97 kcal	97 kcal
ABV %	40%	40%
Alcohol (grams)	14.2	14.2
Taste	Earthy, peppery, citrusy	Sweet, oaky, warm
Texture	Silky, viscous, sharp	Viscous, coating, warm
Mixers	Lime juice, grapefruit soda, agave	Cola, ginger ale, vermouth
Is Vegan?	Yes	Yes
Glutenfree?	Yes	Yes
Carbs (grams)	0	0
Sugars (grams)	0	0
Main Ingredient	Blue agave	Fermented corn mash
Aged?	0-3 years	Typically aged 4 to 9 years
Country	Mexico	USA
Price (USD)	10 - 300	15 - 500

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Deep Dive: Tequila vs Bourbon

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

Drink Type

Tequila | Spirit | tequila

Tequila is a legally protected distilled spirit produced exclusively in specific Mexican regions, primarily Jalisco. It is fermented and distilled strictly from the sugars of the blue agave plant. The resulting spirit can be bottled unaged as blanco, or aged in oak barrels to create reposado or añejo variants.

Bourbon | Spirit | whiskey

Whiskey is a distilled alcoholic beverage made exclusively from a fermented mash of cereal grains, including barley, corn, rye, or wheat. It is universally aged in wooden casks, typically charred white oak. This aging process imparts its characteristic amber color, complex tannins, and distinct flavor profile.

What Makes Each Drink Unique?

Tequila

Tequila is strictly protected by a designation of origin, requiring it to be produced solely from the blue Weber agave plant in specific Mexican states. Its unique production involves roasting the agave hearts, or piñas, which imparts a distinctly complex, earthy flavor unmatched by most other commercial spirits.

Bourbon

By law, bourbon must be produced in the United States using a mash bill containing at least fifty one percent corn. It must be distilled to no more than one hundred sixty proof and aged in new charred oak containers, distinguishing it from whiskeys that reuse older barrels.

The Taste Experience

Tequila

Tequila typically features a distinctive earthy and vegetal base derived from the agave plant. Blanco varieties often present crisp, peppery, and citrus notes, while aged expressions develop deeper profiles with hints of vanilla, oak, and caramel.

Bourbon

The flavor profile is typically characterized by distinct notes of vanilla, caramel, and toasted oak derived from the barrel aging. Depending on the mash bill, it may also present subtle undertones of baking spices, dark fruit, or toasted nuts.

Serving Notes

Tequila

The recommended serving temperature for tequila is 16 degrees Celsius / 60.8 Fahrenheit. At fifteen to eighteen degrees Celsius, the complex volatile aromatic compounds of the agave spirit are most perceptible. Excessive chilling suppresses the nuanced floral and herbal notes, while higher temperatures may overemphasize the ethanol burn.

Bourbon

The recommended serving temperature for bourbon is 18 degrees Celsius / 64.4 Fahrenheit. Maintaining eighteen degrees Celsius preserves volatile aromatic compounds while preventing excessive alcohol burn. This temperature allows the palate to perceive complex notes of caramel, vanilla, and oak without the masking effects caused by extreme cold.

History & Origin

Tequila

Tequila traces its origins to the 16th century near the city of Tequila, Mexico. Spanish conquistadors distilled fermented agave, known as pulque by the Aztecs, creating North America's first indigenous distilled spirit. Mass production began around the early 1600s by the Marquis of Altamira. The modern tequila industry was officially established in the 18th century, with significant expansion and global export following the Mexican Revolution.

Bourbon

Bourbon originated in the United States, taking root in Kentucky during the late eighteenth century. Early settlers of Scottish and Irish descent adapted traditional distilling techniques to use native corn, which grew abundantly. The spirit evolved significantly over the nineteenth century as distilleries standardized aging processes in charred oak barrels. In nineteen sixty four, Congress recognized it as a unique product of the United States.