Whenever I thought of Mezcal, I thought of it as a smokey version of Tequila. I know that Tequila and Mezcal are different spirits, both made from agave, but I was never a fan of the smokiness. But then I met mezcal connoisseur Ulises Torrentera and tasted his Farolito Mezcals, and I have a completely new perspective on Mezcal which I wrote about in the Napa Valley Register and you can read here. There is the saying, “wine is life.” But in Oaxaca, Mexico, “mezcal is life.” I am not talking about tequila, which is a type of mezcal. I am talking about mezcal, a liquor that can be made from more than 30 varieties of agave and is cooked inside earthen pits lined with lava rocks and then distilled in clay pots.