The best flavor develops slowly and naturally. That’s why from the start we’ve made tequila the hard way – never taking shortcuts and using only high-quality raw ingredients to develop deep, complex flavors. Agave ripens slowly: Every eight or so years. So our 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, our 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. In fact, Patrón has more working Tahonas than any other tequila producer in the world.
