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 Silver is crystal clear with a lightly herbal and citrus nose. It is smooth and lightly peppery.