Forty-four is the number on the label of Avin Reserva 44, an extra aejo tequila built from highland agave grown in the iron-red soil around Jess Mara and slow-roasted in brick ovens before distillation. The blend rests in American oak well past the extra-aejo three-year floor, then moves to petite barrels that cellar hands rotate daily to deepen the spirit’s contact with wood. Aroma runs to oak, vanilla, chocolate, and warm cinnamon over lime zest and fresh agave; the palate turns creamy honey, pepper, cooked agave, brown sugar with the minerality the highlands are known for. Give Reserva 44 a snifter and a few unhurried minutes; this is a slow sipper for the end of a good dinner.