A Smoky Mezcal With Kick

For a dad who’s a mezcal lover, here’s an unusual new artisan variety. It is made in the Mexican state of Oaxaca, according to a traditional method that dilutes the spirit to drinking strength with the low alcohol “tails” (the less-desirable, sometimes funky-flavored final part of the distilling run) instead of water, the way it’s usually done today. Los Nahuales has a richly fruity, smoky aroma, feels almost syrupy in the mouth, and suggests ripe peaches emboldened by alcoholic heat that clocks in at 47.8 percent. Los Nahuales Metodo Antiguo (blanco), $72 for 750 milliliters, caddellwilliams.com.