Mezcal is my favorite spirit in the world. Mainly produced in and around the Oaxaca region of Mexico, this distillate is technically crafted in a manner similar to tequila. However, the piña, which is the heart of the agave plant, is slightly smoked beneath the ground before being fermented and distilled. This particular small-batch rendition utilizes Jamón Ibérico (an expensive Spanish-cured ham made from black-footed pigs) in its production. The out-of-this-world result ($199) represents a different take on the distiller’s “Pechuga,” which is made using a whole chicken—but that’s a story for another list. (delmaguey.com; available through drinkupny.com)
Ian Cauble is a master sommelier and a cofounder of the e-commerce wine business SommSelect. Join SommSelect.