When Paula Angerstein, a former computer programmer, ditched microchips for micro distilleries in 2000, she had no idea what kind of industry she was stepping into. As she attempted to introduce Texans to her version of limoncello, a drink she'd become smitten with on a trip to Italy, she realized that a renaming was in order. "We knew that there was a set of people who grooved on a product made in Texas," she says, explaining the birth of Paula's Texas Orange and Lemon_. _Her liqueur, extracted from the tangy zests, not the juices, of oranges and lemons, shares shelf space with the likes of Cointreau and Grand Marnier, and it made a citrusy splash in the massive margarita atmosphere that dominates the state. "We made it 80 proof," she says, "because part of what you get when you order a top-shelf margarita, in addition to the quality, is a higher zing."