WHAT IS TEQUILA?
Tequila is a distilled spirit made from the blue agave plant made in the Tequila region which consists of 5 states - although the majority of Tequila is produced in Jalisco, Mexico. Regulations require that Tequila be made from 51% blue agave but quality tequila is made from 100% blue agave.

The agave plant takes at least 6 years to reach maturity. The heart of the agave, known as the pina, is then harvested, roasted and mashed - the juice collected from the mashing process is then fermented before being distilled at least twice.

Mexican regulations state that it must be bottled between 35 and 55% but this number differs in other countries. The US requires it to be a minimum of 40%, for example.

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TYPES OF TEQUILA
There are 4 main types of Tequila. Tequila is primarily aged in ex-bourbon barrels which separates tequila into these 4 sub-categories…
1. Blanco or Silver which is clear in colour and aged up to 2 months
2. Reposado - which is golden in colour and aged for 2-12 months
3. Anejo - which is dark amber in colour and aged for 1-3 years
4. Extra-Anejo - which is dark brown in colour and is aged for 3 or more years

BRIEF HISTORY
Agave spirits have been made in Mexico for over 500 years. But, in the late 19th century in the lowlands of Jalisco things began to change. Mezcaleros in and around the town of Tequila started to favour the blue agave in fermentation and distillation.

At the same time, they found cooking the agaves with indirect steam in above-ground ovens gave the spirit a cleaner flavour so they abandoned the traditional earth-pit ovens which tended to impart a smokier character

TEQUILA TODAY
There are over 1,300 brands of tequila produced by approximately 150 distilleries with only 15 producing just the one brand. And Patron is one of those distilleries.

At Hacienda Patron, the pina is hand-chopped, baked in small brick ovens and crushed by a 2-tonne volcanic stone Tahona wheel - one of the more labour intensive methods for making Tequila.

These are premium tequilas which lend themselves to sipping neat or mixing in cocktails rather than shots at the bar. I’d recommend using the Blanco in a Margarita, the Reposado in a Paloma and the Anejo as a whiskey replacement in classic cocktails such as the Old Fashioned or Manhattan.

TASTING NOTES

Blanco
- Fruit & citrus on the nose.
- Smooth & sweet.
- Peppery finish.

Reposado
- Oak wood and fresh agave on the nose.
- Fresh agave, oak, citrus and honey.
- Subtle vanilla finish.

Anejo
- Oak, vanilla and raisins on the nose.
- Oaky, vanilla, raisin and honey.
- Caramel and smoky finish.

AÑEJO OLD FASHIONED
- 60ml Añejo Patrón (2 oz)
- 5ml Simple Syrup
- 1 dash of Angostura Bitters
- 1 dash of Regans Orange Bitters

TEQUILA MANHATTAN
- 60ml Añejo Patrón (2 oz)
- 30ml Carpano Antica Sweet Vermouth (1 oz)
- 2 dashes of Xocolatl Mole Bitters

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