Brought to you by PATRÓN

From the harvest of the agaves to the bottling of Mexico’s finest tequila – PATRÓN’s commitment to precision in delivering this fine spirit is well worth admiring.

By using a process that dates back to 17^th century Mexico, PATRÓN is able to focus on precision and pay meticulous detail to each stage of the production process. Through the perfection of this age-old production process, PATRÓN has been able to create a world-renowned super-premium tequila, that is both savoured and admired on a global scale.

There’s no quick fix when making good tequila is involved! The tequila-making process requires love, care, attention and patience, as the best flavours of this spirit develop slowly and naturally – a journey PATRÓN never shies away from because the brand believes there are no shortcuts in the pursuit of tequila perfection.

Crafting PATRÓN

With a commitment to producing the very best tequila naturally, with zero additives, it all starts in the highlands of Jalisco, Mexico and with the highest quality raw ingredients.

The handcrafted processing method is all about the fine preservation of the natural aroma, colour, flavour and texture to ensure the tequila is of the finest quality with deeply complex and satisfying flavours.

Breakdown of the processing method:

1. Harvesting

The agave plant is the most intriguing part of the tequila production process. It ripens slowly and is harvested every eight or more years. The older the agave, the more premium your tequila brand will be. Only the finest 100% Weber Blue Agaves with the highest sugar content are harvested by PATRÓN Jimadors, as they develop better aromas and flavours when processed.

2. Chopping and Baking

Once the best crops are selected, they are transported to Hacienda PATRÓN distillery, where they are stripped to reveal the heart of the plant, the piña, which is hand chopped and baked for over 70 hours. To ensure that the agaves are evenly cooked, the piñas are baked in small brick ovens and prepared for extraction to create a fermentable liquid.

3. Crushing and Fermentation

The transformation into tequila begins at this stage, where the baked agaves are processed to extract and create a fermentable liquid. The juice and fibre extracted are then fermented for three days, converting the sugar into alcohol. This is done through two crushing methods, the modern roller mill and the ancient labour-intensive tahona.

4. Distillation

At this stage of the crafting process, the fermented liquid called the motso is placed into small-batch copper stills and is prepared for bottling.

5. Resting and Aging

An additional step is required before the final product is bottled, and this is the process where the distilled tequila is aged. The liquid is placed in handmade barrels for a minimum of two months for PATRÓN Reposado and up to ten years for Extra Añejo 10 Años, resulting in a more flavourful product.

6. Bottling and Labelling

Each signature bottle of PATRÓN is measured and moulded to perfection, ensuring perfection from the inside out. Each bottled tequila gets inspected to ensure ultimate perfection.

So, the next time you enjoy this premium spirit, whether as a shot or in your favourite cocktail, be sure to savour its every flavour and experience tequila perfection at its finest!