Patrón states “We didn’t invent Tequila, we just perfected it.” See for yourself the time-tested methods Patrón uses to create the world’s finest tequila. Agave ripens slowly: Every eight or so years. So their 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. After being hand-chopped, their 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. The resulting mixture is fermented for three days, distilled and, in some cases, aged in handmade barrels.
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