Distillery Info
Agave ripens every eight years or so which is a very slow process so the skilled Jimadors take great care to find and uproot only those 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.
After being hand-chopped, the piñas are baked in small brick ovens to ensure they’re cooked evenly and then crushed by a two-ton volcanic stone Tahona wheel and a roller mill.
Their small-batch spirit is then bottled, but their attention to detail doesn’t stop there. Whether they are sustainably harvesting fine Portuguese cork or having the masters of French crystal, Lalique, design a beautiful crystal stopper, it must be perfect.
Their entire tequila-making process takes place at Hacienda Patrón, where only make Patrón is made. Mosy importantly the success of the Patron distillery is in the people involved in making their tequila – 60 hands from beginning to end.
Patrón XO Café Dark Liqueur essence has the taste of fine coffee however the tequila is front and centre. Excellent for sipping, in cocktails or as a dessert ingredient.
