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Patrón states "We didn't invent Tequila, we just perfected it." Discover the patient, hands-on craft Patrón relies on to make what it considers the world’s finest tequila. Blue Weber agave needs years in the field before it is ready, so experienced jimadors pick only plants that have reached the right sugar level.
With a razor-sharp coa, each plant is trimmed down to its heart, known as the piña. The piñas are cut by hand and slow-cooked in small brick ovens for even baking. Next comes crushing, both under a massive two-ton tahona wheel carved from volcanic stone and through a roller mill. The juice ferments for about three days before distillation, and some expressions then rest in oak barrels.