Mezcal

The agave hearts are roasted in earthen pits before fermentation. That roasting is the source of mezcal's characteristic smoke, though the category is far broader than smoke alone. Espadín is the most widely grown variety and the natural starting point. Tobalá, cuishe, and ensamble expressions reward curiosity. Most production is centred in Oaxaca, though Durango, Guerrero, and San Luis Potosí are building serious reputations. No two producers taste the same.