Roca Patrn starts with a tahona, a giant two-ton stone wheel hand-carved from volcanic rock (roca) that slowly crushes the cooked agave to break the bonds of fiber and release the rich agave juice. From here, both the juice and the agave fiber are placed together into wooden fermentation vats for 72 hours, and then distilled in small-capacity copper pot stills. Only a handful of the more than 150 working tequila distilleries in Mexico still utilize the tahona process.

The new Roca Patron Anejo is remarkably light for an aejo. Look for a bracingly peppery aroma and pale straw hue. It’s feather-soft on the palate, with notes of pineapple and jalapeo pepper that fade into the pleasant finish of vanilla and spice.