The first known owner of the tequila-producing property was Feliciano Romo in the early 19th century. [1] The official history of Herradura begin with Félix López, who began as the distillery administrator under then owners Josefa Salazar and her sons. In 1870, López took over the distillery and agave fields and registered it as a tequila producer under the name of Hacienda San José del Refugio. [2] [3] Usually, a little bit of ice is a death sentence for flavors that are too light or not well saturated enough to stand up to those harsh conditions. And, sadly, that’s exactly what is going on here.

Given the poor showing with the ice, I thought for sure that there would be nothing redeeming in the margarita. But I was wrong, there actually is something interesting here.Another important brand is el Jimador, launched in 1994 and named after those who harvest agave plants. [11] el Jimador is 100% agave tequila. [12] It is currently the best-selling tequila in Mexico, with a twelve percent market share. [12] [13] el Jimador Mexican Lime & el Jimador Mango Mango: Tequila Specialty, Alc. 35% by Vol. (70 proof). Imported by Brown-Forman, Louisville, KY. Félix López married Carmen Rosales, and they had two children, Aurelio and María de Jesús. The couple modernized tequila production at the hacienda, building a facility that remained in use until 1963. López died in 1878, and Rosales took over the business along with her brother Ambrosio Rosales and his wife, Elisa Gomez Cuervo. Later, the business was inherited by Aurelio López. [3]

Look out for faint spice and peppery notes in between the swirl of agave flavours. This finish is smooth, soft, and dangerously inviting. Best Served

Taste: Sweet vanilla and caramel, woody, with hints of cedar, earth, soft spices, cassia and vegetal agave To find out more about responsible consumption, visit Responsibility.org and OurThinkingAboutDrinking.com The old distillery was shut down in the 1960’s and replaced with a newer modern facility, but the old buildings were maintained as a museum. In the 1970’s, the company introduced their first aged expressions, expanding beyond blanco tequila for the first time. This authentic Mexican distillery prides itself on producing three stunning tequilas from the Blue agave, a Blanco, Reposado and Añejo. Each tequila style varies in taste, texture, and colour, mainly due to ageing. Mysteries". Jalisco, Mexico: Grupo Industrial Herradura. Archived from the original on November 25, 2012 . Retrieved November 17, 2012.

Herradura, in 2013 under the sub-label "Colección de la Casa," released in limited areas (Mexico, United States, El Salvador, and Australia), two new Reposado Tequilas partially aged in non-traditional barrels. One Aged in oak than in Port barrels [18] and another partially aged in Cognac barrels as well as traditional oak. [19] Promotions [ edit ] Tequila barrels converted into art as part of the Arte en Barricas auction in Mexico City To find out more about responsible consumption, visit Drinkaware.co.uk and OurThinkingAboutDrinking.com It was Aurelio who would give the distillery its lasting name of Herradura, named after a horseshoe that he found on the property sometime around 1900. Then, the Cristero War broke out in Mexico in 1926, a conflict where secular factions within Mexico sought to eliminate the power of the Catholic church and impose an atheist state. During this, Aurelio provided financial and material support to the Catholics and, in response, the distillery was raided and he was forced with his family into exile, leaving his cousin Don David in charge of the facility. It was David who resisted following the trend in the 1920’s of producing inferior “mixto” tequila, insisting that Herradura always remain 100% blue agave based. This top-of-the-line Añejo tequila from El Jimador never fails to impress. Whilt not as rich as the more expensive Don Julio Añejo, this year-aged tequila remains a bargain. A jimador is a type of farmer who harvests agave plants, which are harvested primarily for the production of mezcal, sotol and tequila. This task requires the skill of identifying ripe agave, which ripens in between 5 and 35 years, depending on the agave species. Unripe agave can have a bitter or overly sweet taste, ruining the distilled spirits made from them. The primary tool of a jimador is the coa de jima or simply coa. This is a flat-bladed knife at the end of a long pole that resembles a hoe. The coa is used to first remove the flower from the agave, which causes the central pineapple (or piña) to swell. Later, the piña is harvested, using the same tool to cut off all of the external leaves of the plant, leaving only the pulpy center which is then chopped and cooked in preparation for the mezcal or tequila production.a b c Paulina Vázquez (July 10, 2012). "Historias de un tequila sofisticado"[Stories of a sophisticated tequila] (in Spanish). Mexico City: GQ México magazine . Retrieved November 17, 2012. Like other El Jimador tequilas, Blanco uses only pure Weber blue agave. These notes are present throughout the spirit and are joined on the nose with fresh citrus, vegetal, and light wood aromas. On The Palate a b "Se subastan barricas"[Barrels auctioned off]. Milenio (in Spanish). Mexico City. November 15, 2012. Archived from the original on January 28, 2013 . Retrieved November 17, 2012.