Agave ripens every eight years or so which is a very slow process so the skilled Jimadors take great care to find and uproot only those 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 and then crushed by a two-ton volcanic stone Tahona wheel and a roller mill. Their small-batch spirit is then bottled, but their attention to detail doesn’t stop there. Whether they are sustainably harvesting fine Portuguese cork or having the masters of French crystal, Lalique, design a beautiful crystal stopper, it must be perfect. Their entire tequila-making process takes place at Hacienda Patrón, where only make Patrón is made. Mosy importantly the success of the Patron distillery is in the people involved in making their tequila – 60 hands from beginning to end. The Patron XO Café Incendio is produced in Mexico’s Tabasco region and is a hot and fiery spirit.