Consumption of insects as food usually is related to intake of proteins and other nutrients. Insects also can provide components, especially antioxidants, with nutraceutical potential. Development of food products based on insects should consider these properties. Two types of mezcal were supplemented with two insect pests (Tenebrio molitor L. and Schistocerca piceifrons Walker). By using colorimetric assays, contents of phenolic compounds, free radical-scavenging capacity against the radical generated from 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) and radicals 2,2-diphenyl-1-picrylhydrazyl (DPPH), and antioxidant capacity were determined. T. molitor after 30 days of storage, provided 0.995 mg of gallic acid equivalents per gram of dry weight (mg GAE/g DW) in young mezcal, 153.527 mM TE/g DW for scavenging capacity against ABTS using rested mezcal, 20.711 mM TE/g DW for scavenging capacity against DPPH in rested mezcal, and 65.276 mM TE/g DW for antioxidant capacity in young mezcal. S. piceifrons did not contribute as much as T. molitor. This supports use of insects to supplement mezcal and provided evidence of antioxidant potential from insects that remain after storage.