Finished tequila is aged in oak barrels from two months to three years, and sometimes longer. However, there are varieties of the drink that are bottled immediately after preparation. It is worth recalling that tequila is produced only in Mexico, in five states established by the government.
As for vodka, it is made from grain ethyl alcohol that has been rectified in special columns. The second component is softened water subjected to multi-stage purification. Distilled liquid is not used for the production of the product. Alcohol mixed with water undergoes additional filtration with activated carbon, after which the finished product is bottled. There is no need for long exposure. Vodka is produced in many countries around the world. However, for many centuries it has been considered a national Russian symbol.
Another difference between tequila and vodka is in the colors of the drinks. While the classic Russian product is completely transparent, some Mexican varieties have a golden brown tint. This color is achieved either through aging in barrels, or through the use of natural dyes (caramel, oak essence, etc.). Speaking about the smell of drinks, it should be noted that vodka has a pronounced alcoholic smell. Whereas tequila exudes a delicate agave scent. The latter drink is known for its original drinking ritual. First, the back of a person's hand is smeared with lime juice, then salt is poured onto it. It is licked off the hand, washed down with tequila and eaten with a slice of green citrus.
Vodka cannot boast of a special drinking culture. It is consumed in its pure form, poured into small piles and eaten with almost any food on the table. In Russia, it is believed that eating "white" is best with pickled cucumber or sauerkraut. Some people prefer to drink the product with sweet juices and compotes.
To summarize, what is the difference between tequila and vodka.
| Tequila | Vodka |
| Is the national Mexican drink | It is considered an original Russian product |
| It is made from fermented blue agave juice | The raw material is grain alcohol |
| Produced by distillation | Rectification technology is used |
| To reduce the strength, the drink is diluted with distilled water | Softened, multi-stage purified water is used as the main component |
| Some varieties are aged in oak barrels from two months to three years | Does not require aging |
| Produced only in Mexico | Produced worldwide |
| May have a golden brown tint | Is completely transparent |
| thin a agave rum | Has a pronounced alcoholic odor |
| Has an original ritual of consumption | No special technology of drinking |
| Eats with a slice of lime | It is eaten with almost any food, sometimes it is washed down with sweet juices |
