Bartenders argue about plenty, but Fortaleza Blanco, an unaged 100% Blue Weber agave tequila, sits on nearly everyone’s benchmark shelf. At Destilera La Fortaleza in the town of Tequila, agave is cooked in stone-and-brick ovens, crushed under a two-ton volcanic tahona wheel, fermented in open wood vats and double-distilled in small copper pots the same slow process the Sauza family used five generations ago, with nothing added afterward. Expect cooked agave and lime peel up front, black pepper and wet stone underneath, and a dry, briny-olive fade that lingers well past the sip. Pour it neat in a copita before you commit any of it to a margarita; the first glass explains the reputation.