|Patron - Anejo||In Stock||70cl Bottle||£ 48.76|
|Patron - Anejo||In Stock||5cl Miniature||£ 6.62|
|Patron - Gran Patron Burdeos Anejo||25th Jan 2015||70cl Bottle||£ 432.20|
|Patron - Gran Patron Platinum||In Stock||70cl Bottle||£ 181.24|
|Patron - Reposado||In Stock||70cl Bottle||£ 46.58|
|Patron - Reposado||In Stock||5cl Miniature||£ 6.32|
|Patron - Silver||In Stock||5cl Miniature||£ 6.16|
|Patron - Silver||In Stock||70cl Bottle||£ 44.64|
|Patron - XO Cafe||25th Jan 2015||70cl Bottle||£ 28.96|
|Patron - XO Cafe||25th Jan 2015||5cl Miniature||£ 3.77|
|Pyrat - Cask 1623||18th Jan 2015||70cl Bottle||£ 214.48|
|Pyrat - XO Reserve||In Stock||70cl Bottle||£ 44.71|
|Patron is produced and blended by a small family owned and operated distillery high in the mountains of Jalisco. Recently an additional new distillery has been built which will incorporate the traditional tequila manufacturing methods of the past while integrating modern techniques of quality control. This particular growing region of Mexico is considered the most ideal for production of the Weaber Tequilana Blue Agave. |
The climate is warm and the soil is clayey with high ferrous oxide content.
Patron tequilas are made from premium selected Weaber Tequilana Blue Agave plants. The trimmed heart of the agave plant resembles a large "pineapple". The trimmed agave "pineapples" weigh between 50 to 80 lbs. It takes 8 to 9 years for a premium Blue Agave to mature properly. Blue Agave grown in this region produce higher "honey" or sugar content, which when distilled produces a very individual character and flavour. There are certain "bitter" sprouts which must be carefully removed from the "pineapple" before steam baking. Few distilleries take the care and time to remove these sprouts. Patron does.
The next extremely important step in production is the slow vapour steam baking in masonry ovens. This steam baking takes approximately 36 hours. Most tequila factories fast cook the pineapples caramelizing the outside and leaving much of the inside under cooked, bitter and starchy. The cooked agave is then carefully torn and placed in a shallow stone milling pit and slowly macerated by large stone milling wheels. Crushing in this fashion leaves the sweet juice freely absorbed in the mescal fibers. The juice filled fiber is then placed in wooden fermentation vats. Once in the fermentation vats the juice is naturally adjusted and yeast added to encourage fermentation. This fermentation lasts for 60 to 72 hours.
The "must" is then submitted to a double distillation in copper pot sills. The first distillation produces a low alcohol content, the second produces a much higher alcohol content. The tequila is then balanced to 80 proof 40% Alc. by volume and fine filtered.
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