A generation of drinkers learned what barrel-aged agave tastes like from Patrn Aejo, an oak-rested tequila distilled from 100% Weber Blue agave. At Hacienda Patrn in Jalisco, it spends more than twelve months in small white-oak barrels long enough to pick up vanilla, caramel and a light chocolate edge without burying the cooked-agave core. The Tequila Regulatory Council has endorsed it additive-free, so what lands in the glass is agave, water, yeast and time. The finish runs long, woody and quietly sweet. Sip it neat after dinner, or trade it into an Old Fashioned and let the oak do the heavy lifting.