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 Reposado is matured in oak casks for a minimum of two months. With light amber tints, it shows aromas of oak and fresh agave. These aromas pass to the palate with the addition of citrus and honey, finishing with light herbal notes and vanilla.
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