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Patrón Tequila: A Story of Perfection
It all began in 1989 when billionaire John Paul DeJoria, founder of hair care empire Paul Mitchell Systems, asked his buddy, Martin Crowley to bring him back good tequila from an upcoming trip to Mexico. Crowley returned with an attractive hand-blown tequila bottle and an idea to launch a brand, and that was how the first 12,000 bottles of Patrón Tequila hit the market in 1989.
Based exclusively in Mexico, Patrón prides itself in making tequila the hard way – never taking shortcuts, additive-free and using only high-quality raw ingredients to develop deep, complex flavours. Every step in the tequila-making process takes place with great attention to detail: from harvesting the ripest Weber Blue Agave to fermentation and distillation, down to the very last step of sustainably harvesting fine Portuguese cork and designing a beautiful crystal stopper for the Patrón Tequila.
Your Guide to Patrón Tequila
Read on to learn the differences between Patrón’s tequila varieties.
Typically bottled right after distillation, Blanco Tequila is clear and bright in colour and offers the most prominent fresh and baked agave flavour. It is typically mixed in Margaritas, Palomas and Bloody Marias.
Reposado means “rested” in Spanish. To qualify as a reposado, blanco tequila must be aged in oak barrels from between two and 11 months. Using a variety of wood barrels in the ageing process results in tequilas with varying colour and complexity. Mix it up with Margaritas, Old Fashioneds and Mexican Martinis.
Aged from one to three years in oak barrels to further impart complexity and define house style, anejo tequilas demonstrate a dark golden colour that reflects the length of ageing. Sip it on the rocks, neat or mixed in Sazeracs and Old Fashioneds.
Extra Anejo Tequila
Blanco tequila is aged for more than three years to qualify as extra anejo. Sip it on the rocks, neat or mixed in Manhattans and Old Fashioneds.