The best flavor develops slowly and naturally. That’s why from the start we’ve made tequila the hard way – never taking shortcuts and using only high-quality raw ingredients to develop deep, complex flavors. The resulting mixture is fermented for three days, distilled and, in some cases, aged in handmade barrels. Two months at minimum for Patrón Reposado and all the way up to ten years for Extra Añejo 10 Años, our oldest tequila.