Patrón Tequila FAQS



Tequila Cocktails

Tequila Nutrition

Additive-free Tequila

  • As of January 2020, the below distilleries, some of which produce multiple tequila brands as designated by their NOM assignment, have been credited as verified additive-free. Patrón is the world's number one super-premium tequila brand to receive the verification.

    • Patrón Tequila (NOM 1492)
    • Tequila Fortaleza (NOM 1493) [2 brands]
    • El Pandillo (G4, Terralta, etc.) (NOM 1579) [6 brands]
    • Vivanco (NOM 1414) [7 brands]
    • Cascahuín (NOM 1123) [4 brands]
    • Tequileña (NOM 1146) [12 brands]
    • Arette (NOM 1109) [1 brand]
    • El Tequileño (NOM 1108) [1 brand]
    • Suave (NOM 1522) [1 brand]
    Learn more about additive-free tequila
  • To be classified as “tequila” the product has to be made from 100% blue agave and is permitted to have a maximum of 1% of additives. A “mixto tequila” has at least 51% of its volume made from blue agave distillate and the other 49% can be distilled from other non agave sugars (usually sugar cane).

    Learn more about additive-free tequila
  • Patrón uses the highest-quality ingredients and production process to achieve our distinct taste and color. The process starts at the agave field where we select only the best agave with a specifically high sugar content to deliver the exceptionally smooth flavor Patrón is known for. To create our aged expressions, Patrón Silver is aged in our carefully selected barrels where it gains natural flavors like caramel and vanilla as well as its natural color.

    Patrón has an entire portfolio of aged expressions ranging from two months at minimum for Reposado and all the way up to ten years for Extra Añejo 10 Años, our oldest tequila. All of our aged expressions have different colors, flavors and tasting notes all thanks to our variety of barrels. No flavor or color is achieved from additives.

    Learn more about additive-free tequila
  • To cut down on production time, many tequila producers use concentrated additives to add flavor back to correct shortcuts taken during the production process. Examples include:

    • As a sweetening agent in lieu of premium agave
    • As a way to create a more rounded mouth feel
    • As a way to make tequila taste, smell or look as if it’s been aged longer than it truly has

    Additives used in tequila can be difficult to detect when used in a subtle way and are most identifiable when aromas and flavors are very prominent and dominate the drinking experience.

    Because of our unwavering commitment to craft, authenticity, and integrity Patrón has never used additives in our premium tequila.

    Learn more about additive-free tequila
  • More sugar and flavor additives naturally will increase the tequila’s overall sweetness. While there is no research to prove that additives are necessarily “bad for you”, at Patrón, we believe the best quality ingredients make for the highest quality tequila and for a simply perfect drinking experience.

    Learn more about additive-free tequila
  • PATRÓN Silver, PATRÓN Reposado, PATRÓN Añejo, and PATRÓN Extra Añejo are endorsed additive free by the Consejo Regulador del Tequila (CRT) of Mexico. This means that we do not add anything to our tequilas that alter their taste, smell, or colour. No ingredients, such as glycerin, food colouring, synthetic agave, or oak extracts are added to enhance flavour or appearance. With that comes tequila in its highest and purest form. Drinking PATRÓN Tequila ensures you know what’s in your glass.

    Learn more about additive free tequila

Patrón Story

Holidays and Special Events

  • Día de Muertos is a Mexican 3-day celebration of life, where the dead are remembered and honored. Halloween is an ancient tradition from the Celtic region of Europe, where it was believed that on this day, the worlds between the living and the dead blurred and spirits caused disturbances on Earth.

    More about Dia de Muertos

Purchasing Patrón Tequila

Bartending Tips

  • Dry shaking a cocktail is essential when preparing cocktails that call for eggs, egg whites or heavy cream. First, combine the ingredients in a shaker without ice and shake. Add ice and shake vigorously to chill and dilute the drink, then serve.

    More about dry shaking
  • Lemon zest is an easy way to garnish a cocktail. All you need tomake a zest is a channel knife or zester. Puncture the peel of the citrus and drag the zester around perimeter of the fruit to create a long piece of zest. You can then twist to create a spiral.

    More about lemon zest
  • A simple way to strain a cocktail is to top your shaker with the strainer after mixing your cocktail. While holding the strainer against the wall of the shaker with your index finger, tilt to pour the mixture through the strainer and into glassware to serve.

    More about straining drinks
  • To make simple syrup for cocktails, combine one cup of water and one cup of sugar in a pot and simmer over medium-high heat, stirring occasionally until all the sugar dissolves. Do not boil. Remove from heat, cool and refrigerate for up to four weeks.

    More about simple syrup
  • To rim a cocktail glass with salt, cut a lime in half and swipe the flesh of the fruit across half of the glassware’s lip to moisten. Then roll the pre-moistened portion into the rimming salt and shake to remove any excess.

    More about rimming cocktails
  • First, choose a cocktail spoon, either a simple straight-line spoon, a twisted spoon for a little bit more balance or an extra-large spoon. Combine iceand the cocktail to a mixing vessel and stir with the back of the spoon pressed far against the edge of your mixing glass.

    More about stirring cocktails
  • Rolling is used to chill and aerate a cocktail while combining thicker ingredients together. To roll a cocktail, you need a set of mixing tins and a strainer. Fill one shaker with ice and trap it down with the strainer. Slowly pour the contents from one shaker to the other 5 to 6 times before serving.

    More about rolling cocktails
  • The right way to muddle is simple, just add fresh berries or herbs to a vessel and press down with a muddler, spoon or bottom of a jar to express the juice or oil from herbs. Be careful not to over muddle herbs as this can create bitter tasting cocktails.

    More about muddling
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