Yeah, Sauza Reposado, 1 liter bottle. I've tried a bunch, and this has always worked out well. It's a bit hard straight, but blends well with the pineapple after sitting for at least a month. Skin and cut a whole, ripe fresh pineapple. Make sure it's ripe, the skin will have a yellow tinge to it, and will be soft. not sponge soft, just soft to the touch. Slice it in 1/2 inch slices, don't worry about the knots after you skin it, or the core, you won't be eating it. Grill the slices on a hot grill turning 90º to get good grill marks. Flip, and do the other side. You're looking for good grill marks, with the meat a golden brown. Cool on a plate, they will ooze a but, don't lose that juice, use it. Cut it into 1 inch chunks and put it in a plastic container for 4 weeks.
Sauza is a good middle of the road infusion tequila. I don't like using the good stuff for infusions, you'll wind up changing the flavor of a really good tequila that way. I don't use the cheap crap either, it tastes more like turpentine. I don't strain it when it gets to the bottom, I just toss the pineapple and start over with a fresh batch.
Here's my pineapple margarita recipe;
2 oz JDs Pineapple Tequila
½ oz Light Agave Syrup
1 oz Orgeat
1/2 fresh squeezed lime (1/2 oz)
1 oz Grand Marnier or Orange Curacao
1 oz Sweet Sour mix
2 tsp crushed pineapple
Place in shaker with 1 ½ cup crushed ice
Shake well, and pour.
I make an orange tequila also, same tequila, use the zest (no white pith) of 2 large oranges, age for 1 month.
2 oz JDs Orange Tequila
½ oz Light Agave
½ fresh squeezed lime (1/2 oz)
1 oz Sweet Sour Mix or Orange Juice
½ oz Orange Curacao
½ oz Grand Marnier
Place in shaker with 1 ½ cup crushed ice
Shake well, and pour.