Patron Anejo
Patrón's añejo is a blend, and that's the whole point of it. Spirit is aged for a minimum of twelve months in a mix of casks — French oak, Hungarian oak and used American whiskey barrels — then married together, so no single barrel gets the last word. The result is layered without being heavy.
Everything happens at Hacienda Patrón in the highlands of Jalisco, where the agave is still crushed two ways: the ancient volcanic-stone tahona wheel and a roller mill, the juices from each combined. It's a labour-intensive way to make tequila, and it shows in the texture.
The colour is a deep amber. On the nose you get cooked agave, vanilla and caramel, with the oak sitting just behind. The palate is velvety — sweet agave, soft wood, a thread of chocolate and warm baking spice. It closes long and gently woody, with a sweetness that lingers rather than cloys. Approachable enough for a newcomer, detailed enough to hold a seasoned drinker's attention across a whole evening.
Reach for it after dinner, when you want something amber and unhurried without going all the way to a big statement bottle.
How to Serve
Neat in a tulip glass or copita is the way to read all that barrel work. A single ice cube is fine on a hot night, but let the oak show first.
Where to Drink It
The American Bar at The Savoy for a classic setting. Artesian at The Langham for something more inventive. Scarfes Bar for a relaxed nightcap.
Food Pairings
Lovely with dark chocolate torte, or a plate of salted caramel and toasted pecans.
