The Most Important Ingredient for an Outstanding Tequila is Time - Erika Sangeado, Master Distiller
Padre Azul Añejo Tequila is matured in hand-selected oak bourbon barrels for at least 18 months. The additional oak influence gives this premium tequila complex flavors such as cinnamon, chocolate and caramelized nuts.
During Distillation, an aspect that gives Padre Azul its excellent flavour is the 'cut' of the process. We remove the heads and tails. The first and last part of the distillation are withdrawn and not used again, leaving only the best portion of tequila to go into the final product. Padre Azul uses only the ’heart’ of the process. With details like these, we can proudly say that our tequila is super premium.
In some factories the heads and tails are added in the second distillation. This creates more quantity, however the taste is affected by this method. For Padre Azul, we distill the agave twice at a reliatively low temperature so that we don’t burn off the sugar. This gives our tequila it’s mellow aftertase.
The Maturing process is exclusive for tequila Reposado and Añejo. The esterification adds colour, aroma, body, and character to tequila, which is why the old oak barrels are so important. With Padre azul, we take great care of our barrels, which are perfect for toasting and giving us more time to develop our one of a kind flavor. Our “Reposado” ages for at least 8 months, and the “Añejo” at least 18 months.
Aromas of coffee, burnt caramel, vanilla and caramelized nuts give way to sweet hints of dried fruits such as dried cherry and apricot, along with sweet agave.
Complex yet balanced, with flavours of vanilla, caramel, chocolate, cinnamon and dried fruits. Extremely long, smooth finish.