TEQUILA HERRADURA SELECCION SUPREMA

THE STORY
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 the fields of over 18 million Blue Weber agave plants which have been propagated for close to 150 years from the original agave grown around Casa Herradura. Our respected Jimadores harvest only the most mature plants which are up to six years of age. The pias are brought in from the fields and stacked in our clay ovens and steamed using the traditional method for at least 26 hours. Cooked pias 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 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.