If you know Mexico, you probably know mezcal. If you don’t know mezcal, you should probably know Toro Sánchez. You can find him in the Riviera Maya doing mezcal tastings between Playa de Carmen, Cancun and Tulum, sharing his vast knowledge of the flavors and history from the “Tree of Wonders”. Until you meet him though, here is all you need to know for now: there are 5 main species of agave plants used for mezcal, though mezcal can be made from any of the 150 species native to Mexico. Which means, mezcal is incredibly diverse. Espadín is the most common, exposing floral and fruitier notes, with the more rare Tobalá showing up typically with earthier and smokier tones. Start there. The rest you’ll learn through experience. Just don’t forget to kiss it.