This rich amber tequila is named after the year Mexico became an independent country, and was released in the United States this September. The limited-edition bottling (only 1,000 cases were released stateside) is distilled from 100 percent Blue Weber agave that was slow cooked in stone clay ovens for 27 hours. Corralejo then double-distills the agave juice in copper pot stills using the 400-year-old Charentais method, which is often used to make Cognac. On the nose, this tequila has aromas of toasty cooked agave, honey and tropical touches like banana and coconut. Even as an extra añejo, it doesn’t lose its agave sweetness in the barrel as notes of wood, caramel, cinnamon and vanilla are met with a grassy, vegetal roundness. Silky and viscous, it sips smooth with a tingly finish.