These are not the “Spring Break Tequilas” of your youth. Polished and classy, these beauties have been hand-crafted in artisanal methods that have been handed down and perfected over countless generations. In Mexico, around the town of Tequila in the state of Jalisco, blue agave plants grow wild in the rugged hills, taking at least 8 years to mature. Patience is the ultimate virtue and rewards those who wait. The plants are harvested and the root or “pina” is trimmed (it looks similar to a pineapple or pinecone), roasted and fermented. The alcoholic slurry is then distilled, and depending on the style, it may be aged. There are a couple styles from Blanco or “white” that is un-aged to Añejo which has a minimum of one year in small oak barrels (and the complexity to have earned the title, “aged”).