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lexicology

Categories of Tequila

Tequila 100% de Agave and Tequila (see Mixto).

lexicology

Classes of Tequila

Blanco, Joven, Reposado, Añejo, and Extra Añejo.

lexicology

Tequila 100% de Agave

A style of Tequila in which 100% of the sugars used must come from Blue Weber Agave. It may only be bottled in Tequila’s DO.

lexicology

Tequila (‘Tequila Regular’)

A style of Tequila in which up to 49% of the sugars can be from a source other than agave (most frequently, sugar cane). Tequila can be exported in bulk to be bottled outside Tequila’s DO.


lexicology

Agave tequilana

Also referred to as the Blue Weber Agave, it is the only species of agave plant approved for Tequila production, favored for its relatively quicker maturation time, high concentration of sugar, and prolific asexual reproduction.

making tequila

Making Tequila

Making Tequila requires thoughtful consideration of both legal and technical factors defining the spirit—and many choices in the production process can have a tremendous impact on the final distillate. At Patrón, we remain dedicated to the heritage of the category as we make our Tequila, and to preserve its integrity as a spirit grounded in tradition and community without compromising on quality along the way.

behind the bar

Tequila Tasting Wheel