Herradura Tequila

Tequila Herradura’s long-standing legacy of craftsmanship dates back to 1870, at Casa Herradura. With a history as rich as the country itself, Casa Herradura, located in Jalisco, Mexico - the birthplace of tequila - is nothing short of extraordinary. Once mature, Blue Weber agave plants are carefully harvested down to their cores or piñas. Tequila Herradura uses traditional clay ovens, where the piñas are slowly steamed up to 26 hours. Milling the piñas extracts the rich sugary juice or mosto. The mosto is moved to tanks for the natural fermentation process. Unlike most other tequila producers, Tequila Herradura uses only the natural airborne yeasts from our surrounding fruit trees to ferment the mosto, a process that takes a full four days. Fermented juices are then distilled twice in our stainless-steel pot stills. The resulting tequila is then matured in American white oak barrels and estate bottled.