At a time when celebrities are rushing to launch their own tequila brands with flashy marketing campaigns, Tapatio has stayed modestly true to its traditional roots. First made 85 years ago by the grandfather of current master distiller Carlos Camarena, Tapatio tequila is still made exclusively from blue agave grown in the family's fields. The hearts of the agave plants-the piñas-are still roasted very slowly in brick ovens, rather than in the stainless-steel autoclaves used by many tequila distilleries. The original strain of natural yeast is still used in the fermentation process. And the fermented agave juice, or mosto, is still double-distilled in small copper pot stills. Even the bottle label is proudly old-school. All of that tradition adds up to one of most authentic tequilas on the market. The Añejo, aged for 18 months in former whiskey barrels, tastes sweet and spicy with a soft, silky finish.