Patrón Silver
Patrón · Hacienda Patrón (Destilería No. 7)
A benchmark blanco whose polish and approachability have made it a cocktail-bar workhorse; not the most rustic or characterful expression on the market, but a reliably clean canvas that reflects the union of brick-oven heat and tahona stone.
Nose
Fresh cooked agave leads, joined by bright citrus zest, green herbs, and a soft floral lift. A subtle whisper of black pepper and mineral earth grounds the aromatic profile.
Palate
Smooth and rounded on entry, with sweet cooked agave, lime pith, and a touch of white pepper. Mid-palate reveals herbal grassiness, faint tropical fruit, and a clean mineral streak that reflects its highland provenance.
Finish
Medium in length, crisp and slightly peppery, with lingering agave sweetness and a cooling herbal note that fades gently rather than burns.
- Agave
- 100% Blue Weber Agave (Agave tequilana), sourced from the Jalisco Highlands
- Production
- Agave is hand-harvested, cooked in small brick ovens for approximately 79 hours, then crushed using a combination of tahona (volcanic stone wheel) and roller mill. Fermented with proprietary yeast in small wooden vats, double-distilled in copper pot stills. Bottled unaged.
- Region
- Atotonilco el Alto, Jalisco Highlands, Mexico
- Cooking Method
- Agave is hand-harvested, cooked in small brick ovens for approximately 79 hours, then crushed using a combination of tahona (volcanic stone wheel) and roller mill. Fermented with proprietary yeast in small wooden vats, double-distilled in copper pot stills. Bottled unaged.
- NOM
- NOM 1492
- Additives Free
- No
Cocktail Suggestion
Tommy's Margarita — 2 oz Patrón Silver, 1 oz fresh lime juice, 0.5 oz agave nectar (2:1 agave to water). Shake hard with ice, strain into a rocks glass over fresh ice, garnish with a lime wheel. Salt rim optional.
Food Pairing
Grilled shrimp tacos with charred pineapple salsa and cilantro-lime crema — the smoky char and bright acidity mirror the tequila's herbal citrus lift.
Founded in 1989 by Martin Crowley and John Paul DeJoria and now owned by Bacardi, Patrón built its Hacienda in the Jalisco Highlands around a hybrid process that blends tahona-crushed and roller-milled agave cooked slowly in small brick ovens.
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