Born out of a love story between HP Eder from Austria and Adriana Alvarez Maxemin from Guadalajara, Mexico, Padre azul is an award-winning 100% blue agave super-premium tequila known for its vanilla and caramel flavors and unparalleled smooth finish.

The Padre Azul Tequila distillery is located in Amatitán, Lowlands, Jalisco, Mexico. Distilled from the nest blue weber agave consisting of 400 agave species with the best conditions to produce high quality tequila. True Tequilamust be 100% made from agave. While the Tequila Silver is bottled, Reposado (min. 8 months) and Añejo (min. 18 months) are stored in oak barrels. Padre azul Super Premium Tequila is produced according to the highest requirements and quality criteria in Mexico. Their hand-made bottles have a distinctive “leather jacket” wrapping and heavy, skull-shaped bottle stopper in the traditional Mexican style.
Characteristics of the earth/soil
Padre azul is grown in the valleys. The earth has more alkaline and less PH, contains less iron and more basalt as opposed to the highlands. Because of the arid temperatures of the area, the agave is much dryer and has more fiber. There are volcanic soils in the valleys. The water quality in the valleys is better than standard wells, which adds a unique flavor specific to the region. That’s why the valley agave develop citrus and earthy aromas.
Growing
It is important that the plant reaches its maturity thus obtaining more sugars for fermentation. Specific flavors and aromas are developed. If it is too ripe, the final flavors of tequila can be vinegary. Our wait is between 8 to 10 years. This guarantees better organoleptic characteristics in each of our batches. Here our jimadores are important because they know exactly when to harvest the agaves. At the time of the jima, the cut must be very close to the pineapple, the leaves or thorns also influence the taste of tequila.
Cooking
The “cooking“ is done in masonry – “mampostería”, which is a traditional oven, that steams between 24 and 48 hours, then continues cooking with the remaining residual heat. The oven is artisan ally handmade using volcanic soil and sand that serve to keep the steam from escaping and can withstand high temperatures. The doors are secured to prevent them from bursting under pressure. It is very important to clarify that an autoclave can do this process in 5 or 6 hours, however the slow cooking of our agave (minimum 24 hours cooking and 24 hours resting) gives us much more flavor in our tequila. It’s is like using a pressure cooker vs. a clay pot on a slow fire, any kind of slow cooking will produce more flavor.
Fermentation
Our fermentation is strictly spontaneous, i.e. we do not use artificial yeasts of any kind – only naturally - occurring yeasts are used. The climate has a lot of influence on this process and can take anywhere from 72 to 96 hours. With artificial yeasts this process can be done in less than 24 hours. The yeasts that are most commonly used are unique for tequila, however there are some factories that use these yeasts for wine or bread.
Distillation
This process is very important. Something that gives our tequila its excellent flavor is the ’cut’ of the process. We remove the heads and tails. The first and last part of the distillation are withdrawn and not used again, leaving only the best portion of tequila to go into the final product. Padre azul uses only the ’heart’ of the process. With details like these, we can proudly say that our tequila is super premium. In some factories the heads and tails are added in the second distillation. This creates more quantity; however the taste is affected by this method. For Padre azul, we distill the agave twice at a relatively low temperature so that we don’t burn off the sugar. This gives our tequila it’s mellow aftertaste.
Maturing
This process is exclusive for tequila Reposado and Añejo. The esterification adds color, aroma, body, and character to tequila, which is why the old oak barrels are so important. We mature Padre azul in used American bourbon barrels, which imparts flavors such as vanilla, cinnamon, caramel and chocolate. With Padre azul, we take great care of our barrels, which are perfect for toasting and giving us more time to develop our one of a kind flavor. Our “Reposado” ages for at least 8 months, and the “Añejo” at least 18 months.

Padre Azul Tequila – Silver
All Tequilas named “Blanco” are un-aged — being bottled straight from the still. Notably, Pādre Azul Tequilas are distilled once at a relatively low temperature that allows them to maintain the lightly sweet character of the agave nectar. This gentle process helps the natural earthy, floral nature of the plant to shine through. With Pādre Azul Blanco, the net result is an almost earthy-Gin-like texture and flavor.
Padre Azul Blanco is bottled straight after its double distillation. This gives it its clear, transparent color and its incomparable taste of fresh agave. This young tequila is perfect for mixing high-quality cocktails.
Visual - Crystalline, brilliant, silver hues and light tones of straw yellow; heavy body
Aromatic - Slow cooking reveals notes of cooked agave, vanilla and coconut. Citrus notes of grapefruit and lemon; hints of English mint, fruit compote of cherry, peach and pineapple.
Taste - Velvety and intense on the palate, with cooked agave and notes of fruits that confirm the olfactory promise. Sweet and powerful with a smooth finish.

Padre Azul Tequila - Reposado
In Spanish, the word “Reposado” means “rested.” Padre Azul Reposado Tequila begins as their signature Blanco Tequila which is then aged (rested) in French oak casks for a minimum of eight months — though aging in warm climates tends to accelerate the aging process a bit. This smooths out the finish and adds pleasant vanilla notes to this finished, premium Tequila spirit.
Padre Azul Reposado is matured in hand-selected oak bourbon barrels for at least 8 months. The oak influence gives this premium tequila a particular complexity that unfolds on the palate, especially when enjoyed neat.
Visual - Luminous, brilliant golden yellow color with a heavy body.
Aromatic – The cooked agave, fruit compote, pear, banana and dried orange notes that result from slow cooking are balanced by the vanilla, caramel, coconut and white chocolate that result from resting in the barrel.
Taste - Fruit compote, vanilla and cooked agave notes merge harmoniously. Velvety texture with a sweet and smooth finish.

Padre Azul Tequila - Añejo
The mature tequila variety is stored in French oak barrels for at least one year. Añejo is golden in color and captivates with its complex, yet soft flavor. Flavor’s such as vanilla, chocolate, dried fruit and cinnamon surprise drinkers of this premium tequila.
Padre Azul Añejo Tequila is matured in hand-selected oak bourbon barrels for at least 18 months. The additional oak influence gives this premium tequila complex flavors such as cinnamon, chocolate and caramelized nuts.
Visual - Yellow-amber with hints of orange and a heavy body.
Aromatic – Aromas of coffee, burnt caramel, vanilla and caramelized nuts give way to sweet hints of dried fruits such as dried cherry and apricot, along with sweet agave.
Taste - Complex yet balanced, with flavors of vanilla, caramel, chocolate, cinnamon and dried fruits. Extremely long, smooth finish.