Sometimes “complicated” can be awesome. Like the dinner recipe that requires a long list of complex ingredients but turns out to be completely and utterly worth it. Most of the time, however, simple and uncomplicated is exactly what you need.
While flashy and overly complicated creations get a lot of attention, it takes immense skill to create something exceptional from simple ingredients. In the world of tequila, this corollary is probably best exemplified by PATRÓN. While many brands complicate their recipes with glycerin, sugar and other additives, PATRÓN still makes its spirits with just three simple ingredients: agave, water and yeast. Each of these three elements contributes greatly to the quality and flavor of tequila from the distillery, which means there has never been a need for additives, colorings or other extraneous ingredients to mask imperfections. .
PATRÓN’s commitment to preserving the traditional ways of making tequila, a precise production process and the use of the highest quality natural ingredients – agave, water and yeast – which are masterfully combined, results in a tequila that is all simply perfect.
Weber’s Blue Agave
By law, the primary ingredient in tequila must be the Weber cultivar of Agave tequilana, blue agave (or agave azul), otherwise known as Weber blue agave. All of the Weber Blue agave used by PATRÓN comes from the Highlands – or Los Altos – of the Mexican state of Jalisco, where the plants grow slowly, often at elevations of 7,000 feet or more. Among connoisseurs, agaves grown in the highlands of Jalisco are known to produce milder tasting spirits, with pronounced mineral and floral notes, leading to higher quality tequila.
A relative of the Joshua tree, yucca, asparagus and other plants, only the mature Weber blue agave is the source of all the sugars used in the fermentation process at PATRÓN. Other manufacturers can (and do) add other types of sugars that are not from Weber Blue Agave, up to 49% of the total sugars used in the process. Even though it’s allowed by Mexican law, that’s not how PATRÓN – one of the pioneers of the 100% Weber Blue agave category – thinks it should be done.
At PATRÓN, there is no added sugar due to our unwavering commitment to harvesting the highest quality, properly matured agave plants. The Weber Blue agave used at PATRÓN is slowly grown, roasted and matured for maximum flavor. Without shortcuts and without acceleration, it takes seven years to develop. Once fully ripened, the pencas (the long, spiny leaves of the agave plant) are shaved closer to the piña (the part of the agave plant used to make tequila) than is common in the industry, which which results in a finer taste profile. The massive agave piñas are then slowly roasted in small brick ovens and crushed under roller mills and traditional tahona stone crushers to release all the sugars needed to produce delicious, complex alcohol. This process is much slower than the industry standard, dating back to PATRÓN’s painstaking commitment to cut corners and provide only the highest quality tequila for consumers to enjoy.
water is life
Water is the source of all life, covering about 70% of the Earth’s surface. As simple and basic as it may be, water is also quite crucial in the production of tequila – to make good tequila, you obviously need to use good water.
The agave itself needs water to grow, with the available water source influencing the growth and characteristics of the agave plant. The location of the PATRÓN distillery in the highlands of Jalisco was specifically chosen because of its source of excellent water. Drawn from an aquifer deep below the distillery, the water used at PATRÓN has a smooth and consistent mineral profile that would be ideal for tequila production.
As the roasted agave piñas are crushed during the grinding process, they are also doused with water to help release their sweet juices. When this juice is ready to be fermented, it is adjusted to the optimum strength for fermentation with the addition of more agave sugars or water.
Water and agave are clearly present in any bottle of tequila, obvious to your sight, taste and smell. What is less obvious is the role played by the drink’s third ingredient: yeast.
As any brewer or winemaker will tell you, different yeasts often create very different flavors and aromas. Around the world, many legendary drinks can only be made with very specific strains of yeast.
At PATRÓN, the distillery uses its own proprietary yeast strain, which is not used by any other tequila maker, which it propagates in-house through a three-step process. It could be a simple single-celled microorganism that has coexisted with human beings for thousands of years. But at PATRÓN, this simple homemade yeast is responsible for 70% of the aromatic profile of the spirit.
Before distillation, the sugars of the agave piñas must be transformed into alcohol by a yeast. Saccharomyces cerevisiae is a kind of single-celled fungus that has been used in the production of wine, beer, bread, and other foods and beverages for millennia.
As one of the three ingredients, yeast is key, although it is only present at the beginning of the process: all the yeast is killed and removed from the alcohol during distillation. Because yeast is not present in the final product, it can be easy to overlook its role. But what you taste in the glass is directly influenced by the work the yeast does, with each strain of yeast known to have its own specific character.
Simple is better
With only three ingredients, PATRÓN is one of the few tequilas that does not use artificial flavors or ingredients. He makes tequila using the same uncompromising steps in his production process, showing that using only the highest quality agave, water and yeast leads to simply tequila. perfect for your enjoyment.
This article is sponsored by PATRÓN.