Gran Patron Tequila Dinner

Experience an exquisite multi-course meal paired with tequila from Gran Patron.

“We didn’t invent tequila, we just perfected it”

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. Agave ripens slowly: Every eight or so years. So the skilled Jimadors take great care to find and uproot only those Weber Blue Agave with optimal sugar content. Using a sharp tool called a Coa, they strip away the leaves to reveal the heart of the plant, the piña.

After being hand-chopped, the piñas are baked in small brick ovens to ensure they’re cooked evenly. Then, they’re crushed by a two-ton volcanic stone Tahona wheel and a roller mill. In fact, Patrón has more working Tahonas than any other tequila producer in the world. 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, the oldest tequila.

The tequila itself may be the most obvious element in the craft story, but in Mexico, each signature bottle of Patrón is measured and molded to perfection. The small-batch spirit is then bottled, but the attention to detail doesn’t stop there. Whether we’re sustainably harvesting fine Portuguese cork or having the masters of French crystal, Lalique, design a beautiful crystal stopper, it must be perfect.

The entire tequila-making process takes place at Hacienda Patrón, where we only make Patrón. And they take pride in everything about it. From the eco-friendly reverse osmosis irrigation system to the agave byproduct we recycle. And most importantly, in the people involved in making our tequila – 60 hands from beginning to end.

They will be serving a set menu, so if you have any dietary restrictions please be sure to inform them in advance so that they can make an accommodation.