"This silver tequila from Patrón is the highest-selling ultra-premium tequila in the world. It is handmade in small batches and each bottle is individually crafted by a glass artisan from recycled glass and hand-numbered. Patrón Silver is crystal clear, soft and ideal for mixing. Smooth and sweet on the palate with fresh agave, hints of citrus and a finish of light pepper" Drinks Biz Magazine, February / March 2017

"Honey scent and super-peppery flavor, with some heat in the back of the throat. This lively Tequila would be best mixed with ice and juices, since it’s crying out for sweetness to mitigate the burn." Kara Newman, Wine Enthusiast, May 2011

Crystal clear in appearance with a fresh agave with fruit and citrus on the nose. Smooth and sweet mouthfeel. Fresh agave, hints of citrus flavours followed by  light pepper finish. Patrón Silver Tequila is the perfect ultra-premium white spirit. Using only the finest 100% Weber blue agave, it is hand-made in small batches to be smooth, soft and easily mixable. Mixing flawlessly into a multitude of cocktails.

Patrón is a luxury brand of tequila, produced in Mexico and sold in hand-blown, individually numbered bottles. Entrepreneur John Paul DeJoria founded Patrón in 1989. His goal was to make the best tequila in the world. DeJoria built a distillery in Jalisco, Mexico and appointed master distiller Francisco Alcaraz to supervise Tequila production. Patrón is produced in small batches for high quality - over 60 pairs of hands touch a bottle of Patrón before it is shipped. Today Patrón tequila is served in more than 100 countries. Patrón continues to set new sales records every year, and was the first spirit brand in its price point category to sell one million case.

Small  batches  of  Patrón  are  produced  from  100%  Weber  blue  agave.  The  mature  agave  plants  are  harvested  and  trimmed  down  to  ‘piñas’. The agave piñas are slowly steamed in clay ovens for 79 hours. The cooked agave piña is sweet and rich and is torn up once softened. The shredded agave is placed in a shallow traditional stone pit, where it is macerated with large, natural stone milling wheels. The juice from the agave is placed in wooden fermentation tanks for 72 hours. The mixture that results is called “must”. The must is distilled twice in traditional copper pot sills. The first distillation produces a sweet, low alcohol brew. The second distillation is less sweet and produces much higher alcohol content. After distillation, each batch is fine filtered and balanced.