What traditional method is more often associated with Mezcal than with Tequila?

The traditional method more often associated with Mezcal than with Tequila is the slow cooking in masonry ovens. This method is pivotal to the production of Mezcal because it involves roasting the agave heart, known as piña, in large, underground pits lined with stones and covered with earth. This slow cooking process imparts a distinct smoky flavor to the final spirit, which is a defining characteristic of many Mezcals.

In contrast, Tequila production typically employs more modern techniques, such as cooking the agave in large, industrial, stainless steel autoclaves or, in some cases, traditional brick ovens, but these processes are generally designed to be more efficient and are not as closely tied to the artisanal tradition as the masonry ovens used for Mezcal.

Therefore, the use of masonry ovens in the production of Mezcal not only illustrates the craftsmanship behind the spirit but also enhances its unique flavor profile, setting it apart from Tequila. This emphasis on traditional methods is key to understanding the cultural and qualitative distinctions between the two spirits.