A really cool perk of my job is I am occasionally invited to tag along to events my passengers attend. This time I got to tour Patrons distillery and even stay on site in the guest house. Located 2 hours outside Guadalajara, in Jalisco, Mexico, Hacienda Patron is an invite only accommodation for friends and family close to Patron. Needless to say, it was a beautiful experience.
I learned so much during my stay. I know Patron is delicious but I had no idea how much went into making it or how far above and beyond they go to ensure the very best product. Below are some of my favorite Patron facts.
Patron knows how to treat their employees
Hacienda Patron is where all Patron is made. Every last bit of it. They have over 1600 employees on site every day. They come in shifts of two. One in the morning and one at night. What makes Patron so extraordinary is they use minimal machines and maximize man power. This has created and kept thousands of jobs for locals. They also provide bus service to pick up their staff each day and night. It’s easy to see why they have an extraordinary low turnover rate.
They only buy the best of the best
Patron buys the best pinas (the core of the agave plant) in the market. How is this possible? Patron does not have their own agave fields, instead they hand pick the best agaves by paying the highest price for them. This ensures the plants they pick are the finest in all of Mexico. It makes sense. If Patron had it own agave field they would be limited to only those agaves and not have the vast selection to choose from the best of the best.
They do their part to contribute to the environment
Patron doesn’t waste any part of the agave. Instead, they turn the remains into organic compost. It then becomes a natural fertilizer that used on site for Hacienda Patrons vegetable garden. The remainder is donated to the community and local farmers. They also created an irrigation reverse osmosis system to recover 70% of the wastewater that is used at the distillery. Now that’s what you call being environmentally-friendly!
Here are some highlights of my distillery tour and stay. I had such a ball and met of a lot great people. I hope to go back some day!
Chopping the agave with a very sharp tool called a “coa” the leaves are stripped away to reveal the pina.
The Pina is chopped into quarters and tossed on a conveyer belt straight into the brick ovens.
Once cooked, the pinas are crushed by a massive 2 ton wheel. They are then sent up to be fermented, distilled, and bottled.
My favorite part…drinking the tequila! This is Gran Patron Burdeos. This is tequila is aged in wine barrels from France for a minimum of 12 months. YUM!
What would a tequila distillery tour be without a mariachi band?! These guys were so talented and so much fun! They really know how to get the party started. Ole!