It’s no secret that tequila is one of the world’s most popular spirits. In fact, in the U.S., tequila is second only to vodka in terms of sales as of 2024, with the arrow pointing ever upward. But many tequila brands that sell their product as “100 percent pure agave” can contain additives that affect the flavor, the color, even the mouthfeel of the final product. These brands aren’t breaking any laws — it’s permitted by law to bottle a tequila with up to 1 percent additives (read on to learn more about what they are) and not mention them on the label.
Even as one of the biggest and best-known tequila brands on the planet, PATRÓN Tequila remains uncompromising in its production process, with a steadfast focus on handcrafted quality. Since its inception in 1989, PATRÓN has been doing things the hard way. Even today, many tequila fans don’t know a lot of facts that they should be aware of. So, with that in mind, let’s bust some myths, step by step, about the tequila-making process.
Harvesting the Agave
Lack of care can start at the very beginning of production, right at harvest. Agave plants take several years to reach maturity, so many distilleries will harvest them before they’re fully ripened. Why does it matter? Younger agave has less of the sugars necessary to make tequila taste good, resulting in a lower-quality spirit. PATRÓN waits patiently for agave to reach full maturity — usually about five years — before harvesting.
How the sugars are extracted from the agave also affects the final product. Nowadays, plenty of tequila makers use autoclaves or diffusers to get the job done. The advantage is that these instruments both extract the sugars quickly and cheaply. But the drawback is that quick and cheap generally doesn’t result in the best product. PATRÓN cuts the piña, or heart, of the agave into small pieces and then cooks them in small brick ovens for a period of days, slowly converting the starches into sugars. Those sugars are then extracted using the modern roller mill method and the centuries-old tahona method, in which the agave is crushed under a large stone wheel. As far as PATRÓN is concerned, tried-and-true methods are the best way to make high-quality tequila.
So, which of these additives are in PATRÓN? That would be none.
Since 1989, PATRÓN has used only three ingredients in every bottle — 100 percent Weber Blue Agave, water, and yeast. As far as PATRÓN is concerned, less is more. You’d be surprised at what goes into many bottles of tequila, and why. Using under-ripe agaves and converting starches to sugar too quickly can lead to harsh, astringent tequila. A quick and inexpensive solution is adding sugar or oak extract to smooth out the rough edges. In aged tequilas, wood extract is often added to make a tequila look and taste like it’s been in the barrel for longer than it has been. Glycerin can add a silky mouthfeel. Caramel coloring doesn’t usually add flavor, but it makes the tequila look a lot older. How can you find out what’s in your tequila? Well… you can’t. If those additives add up to less than 1 percent of what’s in the bottle, not only is it totally legal according to Mexico’s Tequila Regulatory Council (CRT), but the consumer doesn’t have to be told about it.
So, which of these additives are in PATRÓN? That would be none. Since 1989, PATRÓN has used only three ingredients in every bottle — 100 percent Weber Blue Agave, water, and yeast. As far as PATRÓN is concerned, less is more.
Blanco Tequila Is for Mixing, Right? WRONG!
Not so long ago, a lot of tequila drinkers equated añejo tequilas with sipping and blanco, or un-aged, tequila with mixing. And it’s true that a quality blanco like PATRÓN Tequila’s blanco expression PATRÓN Silver makes an excellent Margarita (or Paloma, or Tequila Sunrise, or tequila Negroni, and so on). But if you really want to taste the agave, and the skill that went into distilling it, blanco is the way to go. A sip of PATRÓN Silver is not only enjoyable but educational as well. Because it’s additive free, you can experience what tequila is supposed to taste like.
Reposado & Añejo Tequila: Aged in the Barrel
Those sweet vanilla and dry oaky notes in your aged tequila? They come from the barrel, of course. At least that’s what some less scrupulous tequila brands would like you to think. It’s certainly true that oak imparts vanillin and tannins that will give a tequila those flavors, but it depends on several factors, including the quality of the barrel, the length of aging, and the climate in which it’s aged. If the aging process isn’t carefully managed and the tequila doesn’t develop as intended, additives are often used to “fix” it. PATRÓN Reposado, and Añejo are, and always have been, additive-free.
What’s the Deal With Cristalino?
It doesn’t happen often, but in the last decade or so a new tequila category has cropped up and become a sensation in the world of agave spirits. Cristalinos are aged tequilas that are filtered to remove the color, resulting in a smoother-tasting, mild tequila. In 2024, PATRÓN launched PATRÓN CRISTALINO — its own añejo tequila filtered through wood charcoal. PATRÓN CRISTLAINO is 100 percent additive free. It’s cristalino the way it was meant to taste.
100% Additive Free, Since Day One
PATRÓN has been around for more than 35 years. Back when it first launched, outside of Mexico, tequila was largely considered a “bottom-shelf spirit,” an inexpensive party drink meant for mixing into frozen Margaritas and not much else. PATRÓN helped elevate the entire category by presenting itself as a spirit as complex and delicious as the finest whiskeys and Cognacs. It did that in part by staying true to its uncompromising production standards, ensuring every step of the process would result in the best-quality tequila. There were no additives then, and none now.
This article is sponsored by PATRÓN Tequila.
