Tequila Patrón save the Gran Patrón label for only their very finest spirits. And Burdeos – Spanish for Bordeaux – may well be Tequila’s zenith. Aged for 12 months in American and French oak barrels, the precious liquid is then redistilled before being rested in red wine barrels from Bordeaux. Although the origin of those barrels is a fiercely guarded secret, rumour has it that they come from First Growth châteaux. This innovative Tequila is smooth and sweet, with notes of raisins drizzled with honey, vanilla pods, salted caramel and the unmistakable nose of the finest Claret. Beautifully packaged in a box handcrafted from black walnut and suede, Burdeos comes with its own corkscrew and bee-shaped glass decanter stopper, and would make an incredible gift for fans of extra añejo styles or adventurous drinkers of Speyside single malt whisky.
The team at Hacienda Patrón say: “We didn’t invent Tequila, we just perfected it.” And when you taste their spirit, it’s obvious that they really have. Each bottle takes thirty people to hand craft it. The process starts in the Jalisco highlands, where the Weber Blue Agave takes eight or more years to ripen. These huge plants are then harvested and chopped manually. The enormous hearts, or piña, are baked in brick ovens for at least three days, before being crushed with an almost two tonne volcanic stone Tahona wheel. The juice is then fermented for 72 hours, then distilled in handmade copper stills by Francisco Alcaraz, who has been with the company from the very start. The Tequila is finally filled into artisan bottles and topped with a bulbous cork created in Lisbon. Each painstakingly perfect step is carried out by hand.
And as if that wasn’t enough, Tequila Patrón also recycle their water, compost their leftover agave, invest in sustainable agave, plant trees, educate their workers, support their community food bank and work with two orphanages. So this is good Tequila in more ways than one.