Agave ripens slowly; every eight or so years.  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, the piñas are baked in small brick ovens to ensure they’re cooked evenly. Then, they are 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.

Patrón Añejo is handcrafted from the finest 100% Weber Blue Agave and is carefully distilled in small batches at Hacienda Patrón distillery in Jalisco, Mexico. It’s then aged for a minimum of 12 months in a combination of French oak, Hungarian oak and used American whiskey barrels.

Nose: Oak wood, vanilla & raisins

Palate: Oak wood with notes of vanilla, raisin & honey

Finish: Caramel & smoky notes