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Four years ago, La Posta de Mesilla became the first restaurant in the Land of Enchantment to taste and select their very own Patron Barrel of Añejo Tequila. The decision was a smashing success, resulting in a warming, sophisticated tequila available one place in the world – the famed La Posta de Mesilla in Mesilla, New Mexico.

Creating this tequila is no small feat. It features the hand selection of sun-ripened Blue Weber Agave, a process of oven roasting that takes days to complete, and then crushing the cooked agave with a stone wheel as the spirit moves to the fermentation and distillation process.  Patron processes agave the old-school way and produces some of the world’s finest tequilas.

For the month of January, with our newest barrel on the way, we wanted to share with you the age old “art” of tequila making that creates the sophisticated flavor of La Posta’s Patron Añejo Signature Barrel.  We were fortunate, last November, to visit Hacienda de Patron in Atotonilco Jalisco, Mexico, and experience first-hand a stroll through the beautiful agave fields, observe a proud jimador skillfully clean the agave plant with a sharp coa to expose the “pina” or the heart of the agave, and then tour the Patron production facility where the traditional tequila making craft is alive and well!


The Hacienda de Patron is located in the Los Altos (highland) region of Jalisco, Mexico.  It features a beautiful rambling Mexican hacienda and, most importantly the Patron distillery.

agave fields

Surrounding the Hacienda are the fields of Blue Weber Agave, the juiciest and most delicious of all agave species. Each of these plants has to reach a maturity of 8-10 years before they are handpicked and harvested by generationally trained Jimadores.


The Jimador not only selects the agave plants at its’ peak of ripeness, but they also expertly trim the pinas (the ripe, center, or pineapple, of the agave plant) with a coa, a sharp machete looking instrument.  This is one of the most laborious procedures and also one of the most dangerous as they hand trim away hundreds of spiked leaves. But in the end, we have the fruit that gives life to Tequila.


Once the pinas have all been trimmed in the field, they are brought back to the sorting rooms where they are prepped before being roasted in the clay ovens.


This baking procedure can take days, as the pinas are slowly roasted to remove all the sugar.


Finally, the pinas are crushed with a Tahona, a stone wheel carved from local rock or a roller mill. At one time the wheel would have been turned by donkeys, but now they use the much more convenient tractor to turn the wheel over and over.


Once the juice is extracted, it is fermented and then distilled twice using copper pot stills, an older and more traditional way of distilling preferred by many fine spirit producers.

rack room

Finally, the tequila is barreled and stored from six months to three years or more in the Patron barrel rack house. Each of La Posta de Mesilla Signature Patron Añejo Barrels have been  aged in a used American or Hungarian oak whiskey barrel to instill a unique, aged, smooth and exquisite cognac style flavor.

assembly line

Finally, when the Tequila is ready (according to Patron’s Master Distillers), it is bottled by hand on this assembly line. Over 60 hands will touch the hand blown glass bottle of Tequila before it’s packaged for export to the United States – each one inspecting the bottle as it passes. This process ensures that each and every bottle meets Patrón’s stringent requirements.

anejo barrel select 

The final product is shipped here, to La Posta de Mesilla, where it is used in our signature Margaritas, like the La Patrona or preferably for the connoisseurs of great tequila -- can be savored “neat” in a snifter!

Patron – a leader in the tequila industry—still creates tequila using time tested traditional methods, the old school way – to ensure the art and spirit of tequila proudly lives on in every handcrafted bottle.  We at La Posta de Mesilla are proud to share with you our 5th barrel of Patron Añejo tequila – an exceptional tequila if we don’t say so ourselves. Salud!