DARK AMBER THAT HINTS AT ITS WARMTH AND OAKED AGING.
COOKED AGAVE BLENDED WITH SPICE AND FLORAL NOTES.
DELIBERATELY SMOOTH WITH COOKED AGAVE AND NOTES OF TOASTED OAK AND DRIED FRUIT.
CREAMY, MELTS ACROSS YOUR TONGUE.
Legend has it that lightning struck an agave plant and the resulting hot agave juice became tequila. Instead of waiting for lightning, Casa Herradura maintains over 25 million agaves at every stage of maturity that are harvested and baked to make the best sip-grade tequila.
All tequila must be made from the Weber Blue Agave plant. But the agave at the Casa is of the lowland variety. Lowland agave produces a drier, more rounded flavor, which Herradura enhances with its barreling process.
The agave growing at the casa today is propagated by the long-eared bat and is propagated from the original plants grown here in 1870.
All of Herradura’s expressions with the exception of Blanco which is only available in Mexico, are aged in charred American White Oak barrels to provide more robust flavor with each and every sip. The longer the tequila is aged the more warm and oaky the flavor.
Each of Herradura’s tequilas are aged longer than the industry standards require to create smoother and more robust flavor for each expression.
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