Review: Patron Tequila Silver
Patron Tequila Silver was originally produced by Casa 7 Leguas. It was purchased by John Paul Dejoria, the founder of the Paul Mitchell line of hair styling products, and Martin Crowley in 1989. Bacardi Limited acquired a significant minority share of Patron in 2008 when Martin Crowley died. It is by far the best selling line of ultra premium tequila, and like Tiger Woods and Grey Goose vodka , most people either love it or hate it. It is made with 100% Highlands grown Agave that is hand chopped and baked for over three days before it is crushed and the juice is fermented and then distilled in copper stills. It is poured into hand blown bottles and sealed with cork grown in Lisbon Spain. 60 hands are said to be used to create one bottle of Patron Silver tequila. Read more 
Review: Peligroso Tequila Silver
Peligroso Tequila Silver was introduced by two avid surfers Keith Ross and Bruce Beach. In 2014 Peligroso was acquired by Diageo. It is made with 100% Weber Blue Agave. The agave hearts are steamed in brick ovens and the tequila is double distilled in copper and stainless stills. Peligroso is Spanish for dangerous. In the right, or wrong hands, isn’t all tequila a little dangerous. It is bottled at 84 proof with a glass embossed rattle snake on the bottle. Read more
Review: Corzo Tequila Silver
Corzo Tequila Silver is crafted with Highlands grown agave that has the bitter center of the agave removed by Jimadors. The agave is then baked and shredded and fermented, before it is double distilled in stainless steel pot stills. It is then aged in white American oak barrels before a final distillation. The bottle was designed by Fabien Baron. The waterfall mouth of the bottle is a tribute to the iconic fountain Fuente de los Amantes, known as the lovers fountain. Read more
Review: Suerte Tequila Blanco
Suerte Tequila Blanco was introduced in 2012. It is crafted with 100% Blue Weber Agave grown in the highlands region of Jalisco. The agave pinas are slow roasted at a low temperature in a brick over for 52 hours. The pinas are then crushed for 16 hours to extract all of their juices. The juice is then mixed with pure spring water from Atotonillo el Alto and a proprietary yeast in a fermentation tank. A double distillation follows with the liquid passing through a stainless and then a copper still. The tequila is rested in stainless steel tanks for two months before being bottled. Read more