Fourth generation Tequila maker Felipe Camarena and his two sons, Alan and Luis, produce their Terralta Tequila 80 miles from Guadalajara, deep in the highlands of western Jalisco. They crush the agave with a 19,000 pound steam roller, aptly named 'Frankenstein' for its mish-mash of used parts. Using the same natural yeast that Felipe’s grandfather presumably used 80 plus years ago, fermentation takes place in stainless steel tanks before being double-distilled in custom copper pot stills. This tequila has flavors of sweet agave, candied citrus pith and black pepper with an earthy minerality. Sip it on its own or use it as a base in a zippy Texas Two-Step with grapefruit shrub and pineapple juice.