Not having tasted anything like the quality Tequila he was experiencing on visits to Mexico, back home in Europe, HP enthusiastically began sharing it with friends, soaking up information, and ideating on how he could further introduce them to this traditional spirit. Ultimately this meant, of course, creating his own, and in 2014, Padre Azul was born.
Padre Azul is made in the town of Amatitán at the Tequila Tres Amigos distillery by Master Distiller, and cousin of Adriana, Erika Sangeado. Agaves for production are harvested from the local alkaline soils of Tequila Valley region, and are left to mature for 8 to 10 years. Once harvested, the agaves are roasted in a traditional stone clay oven from 24-48 hours, depending on the weather, and left to rest an additional 24 hours. After being processed through a roller mill, the mosto is exposed to natural yeast in the surrounding environment and fermented in stainless steel tanks before being twice distilled in stainless steel tanks. The aged Tequilas in the portfolio are rested in medium toast American oak barrels, previously used for bourbon.
