From Patron’s beginnings in 1989, their master distiller has always crafted Patron Tequila using only agave, water, yeast and time for that deeply complex, deliciously agave-forward flavor. Agave ripens slowly, usually taking at least 5 years. Their skilled Jimadors take great care to find and uproot only those Blue Weber Agave with optimal sugar content at the peak of maturity. Using a sharp tool called a Coa, they strip away the leaves to reveal the heart of the plant, the piña.

After being hand-chopped, the 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. In fact, Patron has more working Tahonas than any other tequila producer in the world.

The resulting mixture is fermented for three days, distilled and, in some cases, aged in handmade barrels. Four months at minimum for PATRÓN Reposado and all the way up to ten years for Extra Añejo 10 Años, our oldest tequila.