"After an initial touch of agave, most of the flavor is on the big caramel finish. This is not a bad thing. Vibrant yellow, mild smoky scent, smooth texture." Kara Newman, May 2011

This is a delicate blend of aged tequilas which is clear amber in complextion, with medium oak wood, vanilla and raisins with faint hint of citrus on the nose. The taste is smooth and sweet. Distinct oak wood complemented by vanilla, raisins and honey, with a hint of melon can also be found within the palate. Whilst the finish is full of caramel and smoky notes. Each batch is aged in small white oak barrels for a minimum of 12 months. Similar to winemaking, each vintage of Patrón Añejo is carefully blended to produce smooth, sweet tasting tequila. Perfect for sipping – enjoy its distinct oak-wood flavour complemented by vanilla, raisins, and honey with a caramel and smoky finish.

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.