Tequila Joe's Collection |
| Herradura Blanco 1L - Tequila Original |
| NOM: 1119 Distillery: Tequila Herradura, S.A. DE C.V. Importer: Brown-Forman Beverages Area: Lowlands Aged: 45 Days Barrel Type: American White Oak Barrels Bottle Size: 1L Bottle Number: n/a Number of Distillations: 2 Alcohol Percentage: 40%/80 Proof Price: $27 Current Website: http://www.herradura.com |
| All rights reserved. |
My Tasting Notes: n/a
Info on the Back of the Bottle: n/a
Other Info: The date stamp on this bottle is May 15, 2009.
Lance Cutler, author of the Tequila Lover's Guide to Mexico, states the following
information about the Herradura line in his book and on his website:
"Tequila Herradura was founded in 1861 by Feliciano Romo in Amatitan, a small hillside
town about six miles south of the town of Tequila. According to the family history, while
Feliciano was looking for a building site for his distillery, he caught a glint of light
flashing in the ground. Closer inspection revealed an old horseshoe, and thus the site
was selected. The brand name, Herradura, means horseshoe in Spanish.
The original distillery has been transformed into a museum through the efforts of the
Romo family. Both the original distillery and the current ultra-modern one are situated
on the family estate, San José del Refugio, in Amatitan. Guillermo "Bill" Romo is the
current general manager.
Modeled after a small European estate, Herradura grows all of its own agave on 10
thousand acres containing some eight million agave plants. Current production is four
million liters annually, and about 75% is sold in Mexico. Herradura projects 10–12%
annual growth for the next ten years to reach an annual production of nine million
liters.
All Herradura tequilas are made from 100% blue agave. Herradura ferments, distills,
ages, and bottles its tequilas on the premises without additives, sugars, or colorings.
Herradura has earned the right to use the legal terms "natural" and "estate bottled"
on its U.S. labels.
Herradura successfully combines traditional and state-of-the-art tequila making
methods. They have pioneered research into yeast types to carry on the initial
fermentation of the aguamiel. Their attention to cleanliness and sterility in the
production process has set the standard for the industry. They continue to experiment
and test for new techniques in their quest to make some of Mexico’s finest tequilas.
Herradura produces four classes of tequila: Silver, Reposado (Gold), Añejo, and
Seleccion Suprema. The Silver receives little or no wood aging, while the Reposado
averages three to eleven months in oak barrels. The Añejo tequila is aged for one to
four years in barrel, and the new Seleccion Suprema (first released in 1996) is aged for
five years. Their new El Jimador brand (currently available only in Mexico but due for
release in the United States by 1997), is Reposado tequila aged two to three months
in oak barrels. Plans include expanding the El Jimador line to include a Blanco and a
Gold tequila.
The Herradura house style is intense, concentrated agave with lots of oak flavor in
their aged tequilas. The tequilas are made from very ripe agaves, and exhibit complex
aromas and flavors, with some nuances of distillate compounds like ethyl acetate or
aldehyde. The barrel aging regimen at Herradura sacrifices fresh agave character for
more complex wood-related flavors like caramel and smoke. The oldest tequilas (Añejo
and Suprema) more closely resemble fine cognacs." -Wine Patrol
Info on the Back of the Bottle: n/a
Other Info: The date stamp on this bottle is May 15, 2009.
Lance Cutler, author of the Tequila Lover's Guide to Mexico, states the following
information about the Herradura line in his book and on his website:
"Tequila Herradura was founded in 1861 by Feliciano Romo in Amatitan, a small hillside
town about six miles south of the town of Tequila. According to the family history, while
Feliciano was looking for a building site for his distillery, he caught a glint of light
flashing in the ground. Closer inspection revealed an old horseshoe, and thus the site
was selected. The brand name, Herradura, means horseshoe in Spanish.
The original distillery has been transformed into a museum through the efforts of the
Romo family. Both the original distillery and the current ultra-modern one are situated
on the family estate, San José del Refugio, in Amatitan. Guillermo "Bill" Romo is the
current general manager.
Modeled after a small European estate, Herradura grows all of its own agave on 10
thousand acres containing some eight million agave plants. Current production is four
million liters annually, and about 75% is sold in Mexico. Herradura projects 10–12%
annual growth for the next ten years to reach an annual production of nine million
liters.
All Herradura tequilas are made from 100% blue agave. Herradura ferments, distills,
ages, and bottles its tequilas on the premises without additives, sugars, or colorings.
Herradura has earned the right to use the legal terms "natural" and "estate bottled"
on its U.S. labels.
Herradura successfully combines traditional and state-of-the-art tequila making
methods. They have pioneered research into yeast types to carry on the initial
fermentation of the aguamiel. Their attention to cleanliness and sterility in the
production process has set the standard for the industry. They continue to experiment
and test for new techniques in their quest to make some of Mexico’s finest tequilas.
Herradura produces four classes of tequila: Silver, Reposado (Gold), Añejo, and
Seleccion Suprema. The Silver receives little or no wood aging, while the Reposado
averages three to eleven months in oak barrels. The Añejo tequila is aged for one to
four years in barrel, and the new Seleccion Suprema (first released in 1996) is aged for
five years. Their new El Jimador brand (currently available only in Mexico but due for
release in the United States by 1997), is Reposado tequila aged two to three months
in oak barrels. Plans include expanding the El Jimador line to include a Blanco and a
Gold tequila.
The Herradura house style is intense, concentrated agave with lots of oak flavor in
their aged tequilas. The tequilas are made from very ripe agaves, and exhibit complex
aromas and flavors, with some nuances of distillate compounds like ethyl acetate or
aldehyde. The barrel aging regimen at Herradura sacrifices fresh agave character for
more complex wood-related flavors like caramel and smoke. The oldest tequilas (Añejo
and Suprema) more closely resemble fine cognacs." -Wine Patrol
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