AGAVE NECTAR

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. Our Maestros select and our respected Jimadores harvest only the most mature plants which are up to six years of age. The piñas are brought in from the fields and stacked in our clay ovens and steamed using the traditional method for at least 26 hours. Cooked piñas are then crushed to extract the rich sugary juice or "mosto". The "mosto is moved to tanks for the neutral fermentation process. Unlike most other tequila producers, Tequila Herradura uses only the natural airborne yeasts from our surrounding fruit trees to ferment the mosto. This natural fermentation process 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 oaks barrels and estate bottled.