TEQUILA HERRADURA ANEJO 6X0,7L 40°
Cod. TEQ0066AN
HERRADURA ANEJO (Aged) matures in the barrel for 25 months which is more than double the 1-year age requirement for a tequila to be considered an Anejo by Mexico law. This aging gives it both a deep amber color and a complex, spicy taste. Herradura Anejowas introduced by Casa Herradura in 1962.
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Tasting notes
TASTE: Cooked agave, toasted oak and dried fruit
AROMA: Cooked agave blended with spice and floral notes
COLOR: Dark amber drawn from the barrel
FINISH: Creamy
AROMA: Cooked agave blended with spice and floral notes
COLOR: Dark amber drawn from the barrel
FINISH: Creamy
Product history
Tequila Herradura's long-standing legacy of craftsmanship dates back to 1870 with every step of the process taking place at Casa Herradura.
The process begins in our own fields of over 18 million Blue Weber agave plants which have been propagated forover 140 years from the original agave grown at Casa Herradura. Our respected Jimadores harvest only the most mature plants which are seven to ten years of age.
The pinas are brought in from the fields and stacked in our clay ovens and steamed usingthe traditional method for up to 26 hours. Cooked pinas are then crushed to extract 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 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 pot stills. The first distillation takes 3 1/2 hours, and the second takes 5 hours, with the heads and tails cut from each.
The resulting tequila is then matured in American white oaks barrels and estate bottled.
The process begins in our own fields of over 18 million Blue Weber agave plants which have been propagated forover 140 years from the original agave grown at Casa Herradura. Our respected Jimadores harvest only the most mature plants which are seven to ten years of age.
The pinas are brought in from the fields and stacked in our clay ovens and steamed usingthe traditional method for up to 26 hours. Cooked pinas are then crushed to extract 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 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 pot stills. The first distillation takes 3 1/2 hours, and the second takes 5 hours, with the heads and tails cut from each.
The resulting tequila is then matured in American white oaks barrels and estate bottled.
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