So if you’re headed out grabbing a bottle to kill with your friends, you’ll know a little something something about tequila, so we’re. Today, we’re going to explore the world of patron because they’re really like they’re, probably my favorite tequila maker. They do all kinds of stuff and whatever they do, they kind of do right. So without further ado, let’s go over a little tequila stuff. First off you’ve, probably seen these three bottles before you’ve got the patron silver reposado anejo. So let’s talk about the differences of these tequilas. First off a silver tequila is completely unaged. It may be rested for a day or two, but typically it’s the it’s, the raw tequila with uh alcohol adjustment, which means that it’s diluted with a little water to bring the alcohol level down so it’s more enjoyable. At that point, okay, moving right along, we have a reposado tequila now reposado means rested, so it does actually rest in an oak cask. Tequilas are always rested in oak casks. However, sometimes the o cask was formerly a bourbon cask, formerly maybe a whiskey, cask or let’s say in the case of the patron brodeos. It is actually rested and aged in a bordeaux cask from france, which definitely imparts a lot of great flavors. So this reposado is aged for at least two three months and it’s wonderful, it’s kind of like a silver, but it’s got some age and flavor behind it.

Moving along, we have an anejo now when anejo tequila is actually aged for no less than a year.

Um patrons on yejo is rested for about 14 months, so they go a little bit further with it. It’S very nice, it’s very rich it’s, a lot less of the alcohol bite, because it’s rested for over a year now moving along now. This one is a little bit more obscure. You don’t see it everywhere, but if you do definitely give it a try, it’s worth the money, this is their extra anejo. Now an extra najo is rested in a barrel for at least three years. This one in particular, is rested in three different kinds of barrels: it’s rested in american oak, a french oak and a hungarian oak. Now they don’t take the tequila and keep swapping and swapping into different barrels. What they do is they age, the silver tequila in three different kinds of barrels and then that recipe is put together by the master distiller. So what that means is, is he takes a little bit of the hungarian barrel a little bit of the french barrel? A little bit of the american barrel and he combines it until it’s, consistent and it’s the ex renejo. This is the bottle that turned beyond the petroleum. I don’t know i i’d already tasted the other ones and they’re great, but this is what turned me on to the world of patreon. Now we there’s another line of patron called the roca now roca patrons are made a little differently than these.

These are actually the pina or the agave is mashed, and the juices come out because they put it in tahoma.

Now what that is is a circular area where, in patron’s case of a volcanic rock wheel, rolls over it squeezes out that juice. Now that agave juice eventually becomes tequila, so this is a really old method of tequila production and the silver the reposado anejo. They all use that method. In fact, the reposado is what i call my control reposado. So every repository i ever taste, i taste it against this and the memory of tasting this so then moving along, we have the ultra premium patron tequilas. Now these are all the grand patrons you have, the you have the platinum, the rodeos. You have the estate. You have the smoky and the portina now now this one is really interesting. It’S, probably the richest of all the patrons it’s just got so much going on with it. Now a lot of people ask me what my favorite tequila is well. That depends upon the time of day and what i’m doing with it, if i’m shooting it or if i’m sipping it. You know well, one of my favorite cocktails is the matador now here’s a good example.