Artisanal mezcal is made the slow way — agave roasted in earthen pits over wood, crushed by stone, fermented in open wooden vats with wild yeast, and distilled in small copper or clay stills. That process is where the smoke and the savory, mineral depth come from; it is not an additive. Siete Misterios works with small Oaxacan producers to make mezcal in this idiom. Sip it neat at room temperature, in a copita.