It was over 150 years ago that , Félix López began cultivating blue weber agave from Jalisco, Mexico. Since then, expert jimadores have been running the hacienda, with the same techniques and pride that Lopez first instilled; a practice that is truly labor intensive.
Each agave is a descendant of the original agave that was grown on the estate in 1870. Taking 10 years to mature to 2 meters high and weigh nearly 500 pounds. The plants are then harvested with the piña or heart, stripped away and are left to cook for approximately 26 hours in stone ovens. The piñas are left turn a deep orange, which indicates they have reached their optimal sweetness. They are then crushed and then fermented for up to seven days using natural, airborne yeasts. Then, twice distilled and and matured for 25 months in American white oak casks to craft Herradura Añejo Tequila, the base of Herradura Ultra Añejo Tequila.
The Añejo is then blended with bourbon barrel-aged Selección Suprema Extra Añejo. So how is it that this Añejo is clear? The Añejo is charcoal-filtered to remove any impurities, which remove the color but not the flavor of the wood its aged in. Before filtration a dash pure agave nectar is added, which brings additional cooked agave notes to the finished tequila.
Notes: Ultra-smooth, medium-bodied. Aromas and flavors of citrus, agave, vanilla, honey and almond.
Pairings: Grilled lobster, steak, flan
Serving Suggestions: Neat or Chilled
Region: Mexico
Alcohol Content: 40%