An oak-matured tequila in which cooked agave meets a developed barrel character. Its educational value is the relationship between the two: a recognizably agave-based spirit with the additional structure and aromatic detail of maturation.
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A broad family of distilled agave products whose identity is established by raw material and production, rather than a single protected regional name. Expressions can emphasize green vegetation, cooked plant, fruit, fermentation or wood. A restrained example is not necessarily less representative than an intensely aromatic one.
A Sonoran agave spirit often showing herbal, citrus and peppery character, sometimes accompanied by restrained smoke or earthy depth. It should be introduced through its own regional identity rather than as a nickname for smoky tequila.
A mezcal category with wide sensory scope: cooked agave, fruit, herbs, earth and smoke can appear in different proportions. A well-described example communicates those proportions rather than relying on “smoky” as a complete tasting note.
