Not all mezcals are smoky, and at least one (Fidencio Sin Humo) is made without smoke at all. They can have fairly diverse flavor profiles, as mezcal can be made from a variety of different agave plants, in varied climates and styles, and while most mezcals are blancos some are sold aged. But overall, yeah, Hassouni is right; mezcal tends to be dry and overpowering and smoky, and to make it work in a Mai Tai you'd probably want to round it out with something soft and, uh, round, like an aged rum or brandy or some añejo tequilas.
Posted 27 November 2013 - 10:16 AM
”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937