The Bite Magazine - Spring/Summer 2026 - Issue 39

Jada Brookes welcomes PATRÓN Tequila’s first distilled-to-proof release, PATRÓN 100, created through the traditional tahona process. bitedrinks ATRÓN PATRÓN 100 equila P T E arlier this year, PATRÓN Tequila, the world’s number one super-premium tequila, launched its latest creation, PATRÓN 100, a 100‑proof, small‑batch tequila made entirely through the traditional tahona process. The brand’s first distilled-to-proof release at 50% ABV with no dilution carries the full, undisturbed character of Weber Blue Aga- ve. It reflects PATRÓN Tequila’s unwavering commitment to time-honoured craftsmanship, precision, and doing things the right way. From the first sip, the tequila reveals a layered, balanced profile shaped by three ingredients: agave, water, and yeast. The natural sweetness of the agave comes forward, followed by min- erality, earthiness, and a subtle spice reminis- cent of black pepper. It is bold, structured, and designed to give bartenders the clarity and strength they need for elevated cocktails. High proof should mean high performance, not harshness,” said David Rodriguez, PATRÓN Tequila Master Distiller. “With PATRÓN 100, we focused on building more depth and struc- ture while keeping the balanced profile people expect from our tequilas. At 100 proof, the agave profile can really shine through, standing up beautifully to minerality and dilution in cocktails. This is a tequila built for bartenders who want bold, high-character flavour that still feels refined.” The tahona method, a slow, labour‑intensive process in which cooked agave is crushed under volcanic stone to unlock deeper, more complex flavours, has always been central to PATRÓN’s identity. While many distilleries have moved away from this centuries‑old tech- nique, PATRÓN has invested in preserving it at scale, now operating eighteen tahona wheels at Hacienda PATRÓN. This commitment has positioned the brand as the world’s leading pro- ducer of tahona‑made tequila and has helped fuel a renewed appreciation for heritage‑driven craft. “We’re seeing a real shift in what bartenders and tequila drinkers are looking for,” said Samantha Newby, Global VP of Patrón, Innova- tion & Sustainability. “People are paying closer attention to how tequila is made and gravitating toward deeper, more authentic agave flavours. At Hacienda PATRÓN, we have 18 tahona wheels, which allow our distilling team to hon- our this centuries-old method at a scale that’s