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spiced character
traditional brick-oven cooking
While modern in presentation
Natural fermentation
Herradura Añejo Tequila TSMS spiced characterAgave 100% Blue Weber Agave Cooking Traditional brick hornos (steam heated) Extraction Roller mill Fermentation Open air fermentation with proprietary yeast Distillation Double distilled Still Type Copper pot stills Additives Produced to commercial standards Aging 25 months in American oak barrel Twenty five months is a long stretch for an anejo, and it shows. The extra barrel time builds up layers of flavour and depth many aejo simply don't have room
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