Where to start with mezcal

Mezcal is agave spirit, often roasted in earthen pits, which is why people say smoke first. Espadín is the friendly on-ramp — common, expressive, not a homework assignment. Ask for a pour, not a shot. Sip it. If it tastes only like a campfire, try another bottle; producers vary wildly. Some mezcals are floral, some mineral, some fruity. Smoke should be a room in the house, not the whole building. Tobalá, tepextate, and other varieties are worth exploring later. Do not skip espadín because it is popular. Popular is how you learn your own taste. We will not pretend every bar in America has a deep mezcal list. When they do, start simple and stay curious.