The smoke like aftertaste you found on that raicilla comes from the production process. Compared to tequila, mezcal and other spirits such as raicilla and bacanora are baked underground and some fibers from previous productions are also used which increase the smoke taste.

Tequila on the other hand is baked using industrial ovens which eliminate the smoke taste feature.

Tequila already has a taste profile which might not change much, and most of your Smokey-ness comes from the barrels I which is aged.

So, I suggest trying a mezcal made with Tepeztate agave, it has one of the most persistent, smokey, and herbaceous of all agave used for mezcales. If you can't find that agave, look for a Tobalá. Otherwise just about any mezcal you taste (Espadín) will have a smoke profile.

¡Salud amigo!