In 2012, Don Julio Tequila will celebrate 70 years in the business. To commemorate the occasion they've introduced a new addition to their portfolio -- Don Julio 70, the world's first clear añejo tequila. When I first heard about the clear añejo, I wondered how they managed to extract the color imparted by the barrel-aging. Then I wondered why the hell they'd even bother? Granted, there is a consumer segment out there that tends to be brown spirit averse... they're called "chicks." But as far as I can tell, ladies who dig tequila have always seemed perfectly content drinking blanco out of each other's belly buttons. The whole clear añejo concept smacked of a gimmick, and nothing turns me off more than gimmicky adult beverages... yeah, I'm talking to YOU, Miller Lite Vortex Bottle!

But then I tasted the Don Julio 70 and it all became... well, clear: It's one of the smoothest tequilas around.

Don Julio 70 is distilled twice, and spends 18 months in reclaimed American white oak barrels. It's then filtered using some top-secret magical process that not only brings back the crisp agave flavor typically found in a blanco, but also removes the color.

It's complex like an añejo, yet is as easily drinkable as an unaged tequila. Dominant flavors include honey, pepper, green melon and, of course, smoky agave... finished with wood influenced vanilla, nuts and light cigar notes. It's got the body of a Victoria's Secret model -- sleek and satiny. Retails for $70 a bottle. And it's worth it.

I came across a cocktail recipe the great Dushan Zaric of NYC's Employees Only fame created in celebration of el Día de los Muertos (the Day of the Dead). Dushan's recipe calls for Don Julio reposado, but I made one using the DJ 70 instead and it was splendiferous. Here, give it a whirl:

Paloma Brava
1 1/2 ounces Tequila Don Julio 70
Juice of 1 lime
Juice of 1 small orange
Juice of 1 small grapefruit
4 ounces of grapefruit soda
Pinch of salt
Agave nectar to taste

Add salt, tequila, lime, orange and grapefruit juices into a glass mug. Lime hull can also be included. Fill with ice and add grapefruit soda. Add agave nectar to taste. Serve in a clay mug.

Screw Cinco de Mayo, man! TODAY -- September 16th -- marks the actual day of Mexico’s Independence, originally celebrated 200 years ago. 2010 is such a monumental year for the country that Mexican President Felipe Calderón declared it the "Year of the Nation." And I believe by "nation" he means Mexico. Hey, not only is this the 200th anniversary of the country’s movement for independence against Spain in 1810, it's also the 100th anniversary of the start of the Mexican Revolution in 1910.

The Imbiber staff plans to celebrate Mexico’s Centennial and Bicentennial with some delicious punch made with Cabo Wabo Tequila (click Read More below  for recipe). I loves me some Cabo Wabo because it was founded by my man, legendary rocker Sammy Hagar, who had this to say about my upcoming book, Living Loaded: Tales of Sex, Salvation and the Pursuit of the Never-Ending Happy Hour:

“Dan Dunn's writing is like kick-ass, balls to the wall rock n roll cranked to ear-bleed levels -- makes you feel great and really pisses off the neighbors.  I can drink to that!”

Thanks, Sammy. You da man. Viva Mexico!

GUADALAJARA, MEXICO – The man I will come to know as the Pope of Tequila plunges his nose into his glass, takes a long, contemplative whiff and explains his job.

“I’m an ambassador,” Ruben Aceves says matter-of-factly, admiring the dancing caramel colors in his Casa Herradura reposado tequila. “I meet people like you, all over the world, educate them about the product and hopefully show them a new way of thinking about tequila. And drinking it.”

Though he works for no embassy, government or mission, Aceves is unmistakably a diplomat. A cultured, genial fiftysomething who bears a passing likeness to funnyman pundit Steven Colbert (as evidenced by the exclusive video below... stylishly shot sideways), Aceves has the kind of florid job title that would be the envy of any statesman: Ambassador and Director of International Brand Development. He works for Herradura – a 139-year-old premium beverage institution that hopes to seize a bigger share of the estimated $1.06 billion U.S. tequila market from the likes of Cuervo and Sauza.

For the record, Aceves thinks none too highly of his better-known rivals, whom he blames for tequila’s checkered reputation in America; specifically, that of a skunky, hangover-causing hooch best slurped off the body of a sunburnt coed.

“Back in the 50s, no one was buying their stuff down here,” Aceves alleges, surveying the clientele at an upscale downtown restaurant. “So what Cuervo did was ship it up north to America, fill it with artificial additives and colorings, and convince people to drink it in bulk. To do shots.”

He continues: “That’s not the classical tequila. We do it the right way. Ours is the best in the world. And tomorrow I’ll show you why.”

The Pope has spoken. I gratefully accept another glass of his reposado and await my conversion.