Mezcal is a traditional Mexican spirit made from the agave plant, typically produced in Oaxaca, though several states have official denomination of origin. Unlike tequila—which must be made from only Blue Weber agave—mezcal can be made from dozens of agave varieties, including Espadín, Tobalá, and Tepeztate, each imparting its own unique flavor. Mezcal is most famously known for its distinct smoky character, which comes from roasting the agave hearts (piñas) in underground earthen ovens lined with hot stones and covered with plant matter and soil. Artisanal and ancestral production methods are often employed, involving natural fermentation, wood-fired copper or clay stills, and small-scale, family-owned palenques (distilleries). Mezcal’s diversity in agave, terroir, and technique makes it one of the most complex and expressive spirits in the world—ranging from wild, rustic, and earthy to floral, delicate, and ethereal.