Our man on Naxos sent in this photo to demonstrate just how far we have to go in explaining mezcal to the world:

Picasso attempts to describe agave distillates

Per our correspondent this is the menu of the “Mexican” restaurant on Naxos. It obviously has much to account for including a paucity of tequila selections. Should you need to know what to look out for, avoid, or correct the place is called Picasso, which perhaps reflects just how much they know about things Mexican.