Bryan Cranston and Aaron Paul went to Oaxaca looking for a mezcal worth building a company on, and Dos Hombres Espadn Mezcal is the bottle that came back. It is made the old way in the village of San Luis del Ro: espadn agave harvested at six to eight years, roasted in a stone pit, crushed under a horse-drawn tahona, fermented in wooden vats, and run through a copper pot still by maestro mezcalero Gregorio Velasco. Bottled at 42% ABV, it opens on apple and roasted agave, turns to mango and local sapote fruit, and closes with discreet smoke rather than an ashtray. A friendly first mezcal for tequila and whiskey drinkers sip it neat alongside orange slices.