Mezcal is known for its unique and complex flavor profile, which is characterized by smoky, earthy, and fruity notes. The flavors can vary significantly between different types of mezcal due to factors such as the variety of agave used, the production process, and the region in which it is produced. The primary source of mezcal's distinctive smoky flavor comes from the traditional production method, where the agave hearts (piñas) are roasted in earthen pits lined with hot stones. The roasting process imparts a deep smokiness to the final product, which distinguishes mezcal from other agave-based spirits like tequila. Different types of agave can also contribute to variations in mezcal's flavor profile. There are more than 30 varieties of agave that can be used to make mezcal, with each variety offering distinct flavors and aromas. For example, Espadín is the most common agave used for mezcal and often yields a more approachable flavor, while Tobalá, a wild agave variety, produces a more delicate and floral mezcal. The region where mezcal is produced can also influence its flavor. Factors such as the soil composition, climate, and altitude can all impact the characteristics of the agave plant and, ultimately, the taste of the mezcal. For instance, mezcals produced in the highlands may exhibit brighter, fruitier flavors, while those from the lowlands can have more pronounced earthy and mineral notes.