WE DIDN’T INVENT TEQUILA, WE JUST PERFECTED IT
EYES AS SHARP AS A COA
Agave ripens slowly: Every eight or so years. So our skilled Jimadors take great care to find and uproot only those Weber Blue Agave with optimal sugar content. Using a sharp tool called a Coa, they strip away the leaves to reveal the heart of the plant, the piña.
THE PIÑA: SLOW TO RIPEN, SLOW TO PREPARE
Moreover, after being hand-chopped, our piñas are baked in small brick ovens to ensure they’re cooked evenly. Then, they’re crushed by a two-ton volcanic stone Tahona wheel and a roller mill.
TIME & TRADITION
In addition, we ferment the resulting mixture for three days, distilled and, in some cases, aged in handmade barrels. Two months at minimum for Patrón Reposado and all the way up to seven years for Añejo 7 Años, our oldest tequila.
PERFECTION, FROM THE INSIDE-OUT
The tequila itself may be the most obvious element in our craft story, but in Mexico, glass artisans measure and mold our perfectly imperfect Patrón Tequila bottles.
THE CROWNING MOMENT
We bottled our small-batch spirit but our attention to detail doesn’t stop there. Whether we’re sustainably harvesting fine Portuguese cork or having the masters of French crystal, Lalique, design a beautiful crystal stopper, it must be perfect.
HOME TO A LEGACY OF CRAFTSMANSHIP
Our entire tequila-making process takes place at Hacienda Patrón, where we only make Patrón. And we take pride in everything about it. From our eco-friendly reverse osmosis irrigation system to the agave byproduct we recycle. And most importantly, in the people involved in making our tequila – 60 hands from beginning to end.