The sun-face decanter by Mexican sculptor Sergio Bustamante makes Rey Sol Extra Anejo the most recognizable extra anejo tequila on the back bar, and the liquid holds up its end of the deal. Casa San Matias slow-cooks highland Blue Weber agave, distills it, then ages the tequila six years in medium-toast French oak – a long rest by tequila standards, and French oak’s tight grain keeps the wood spicy rather than heavy. Expect vanilla, caramel, and baked fruit over toasted nuts, with oak spice circling back on the 80-proof finish. The name translates to Sun King. Serve it neat in a snifter after dinner, where a cognac or sherried Scotch drinker will feel at home.