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.
Our entire tequila-making process takes place at Hacienda Patrón, where we only make Patrón. And we take pride in everything about it. From our eco-friendly reverse osmosis irrigation system to the agave byproduct we recycle. And most importantly, in the people involved in making our tequila – 60 hands from beginning to end.
kr.449,00 pr. flaske