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. This high-proof version is bottled at the highest strength allowed by the regulations for Tequila. This is a tequila specially designed to be used in cocktails, as its intense aromas and flavors remain instead of getting covered by the other ingredients. However, it is very gentle on the palate, and can be savored neat or on the rocks.