Cinco de Mayo is held annually to celebrate the Mexican army’s victory against France at the Battle of Puebla during the Franco-Mexican War in 1862.

The holiday is a much bigger deal in the U.S. than in Mexico.

That’s fine with us.

We celebrate Mexican culture and food. And we drink tequila, the sweet and smoky distillate made from the blue agave plant.

I lean toward whiskey but always enjoy a great tequila, especially when it spends some time in a barrel.

The newest offering from Camarena — distilled and blended in Arandas, Jalisco, Mexico — is aged for a year in bourbon barrels, leaving it light brown in color, with a taste of sweet potato, married with traditional whiskey notes of caramel and vanilla.

Available in limited quantities, Camarena Anejo Tequila is 80 proof and costs about $30.

Made from 100% blue weber agave tequila, Camarena also offers a silver tequila — sweet notes of cooked yam and citrus — and reposado, with hints of light oak, sweet potato and vanilla.

The anejo, for instance, is a nice, neat sipper, and it pairs well with tobacco. Try it with a premium maduro.

Looking for a cocktail? Try this, and salud!

Camarena Paloma:

Ingredients:

• 2 parts Camarena Silver

• 4 parts Grapefruit Soda

• .5 parts Lime Juice

• Pinch of salt

Preparation:

• Add ingredients into a Collins glass filled with ice and stir together to combine.

• Garnish with lime wheel and sprig of mint.