I make no bones about not loving tequila in general, but when British barman Mark Drew stopped by the SAVEUR office the other day, toting a few bottles of Herradura tequila with him, he made a good case for me to become inclined toward the stuff. The open-tank fermentation process that Herradura has been using for nearly a century and a half employs the naturally occurring yeasts found in the orchards surrounding the tanks, a process that accentuates the tequila's earthiness and lends it complex flavors of orange, rose, and mint. The green-hued, relatively young silver tequila, the mildly aged reposado, the añejo, and the caramelly "seleccion suprema" extra añejo—which gets three years of oak-barrel aging—are made in a facility where all the byproducts are recycled or purified, a surprisingly sustainable way of distilling for such a big-name brand.