"When restaurant patrons browse through tequila lists offering dozens of choices, that's a clue. When liquor stores carry high-end tequilas at prices usually associated with single-malt scotch, that's another. But when aficionados toss around terms like "floral notes," "layers of complexity" and "hints of caramel and vanilla" to describe a beverage that used to be knocked back with a lick of salt, a bite of lime and a wince of esophagus-searing pain, there can be no doubt: tequila has arrived." Jack Broom of the Seattle Times discovers there's more to tequila than the nasty shots we all did back in college.