The brand’s oldest tequila is the Extra Añejo 10 Años, left to age for 10 years, and the product that undergoes the minimum aging process of two months is Patrón Reposado. They then go through a 3-day fermentation process, after which they are placed in barrels for distillation and ageing. Once evenly cooked, a roller mill and a 2-ton volcanic stone Tahona wheel crush them to the pulp. The piñas are manually chopped before they are baked using small brick ovens. This arduous and meticulous task makes Patron Tequila a premium spirit and one of the world’s most known tequila brands.
These piñas ripen slowly, and it also takes a slow process to prepare them for fermentation. Using a sharp tool referred to as Coa, they get right into the piña, or the agave plant’s core. Since the agave plant’s ripening happens only every eight years or so, the company’s experienced Jimadors were trained to spot the plant with optimal sugar content. It all begins in the Weber Blue Agave harvesting, the plant used as the base ingredient of tequilas. The difference in the brand’s products lies in their creation. As for the proof of their tequilas, Roca Patron Silver has 90, Roca Patron Anejo has 88, Roca Patron Reposado has 84, Patron XO Cafe has 70, and the rest has 80. Everything about it – the tequila, bottles, corks, and barrels are handcrafted.Įach Patron bottle has 40 percent alcohol content and is produced at the heart or “maguey” of the blue agave plant, Mexico. Tagged as the world’s first ultra-premium tequila, it’s best to taste Patron Tequila’s products to understand if they are truly worth every cent up to the last drop.