Herradura Añejo agave hearts are first roasted in clay ovens, before being shredded by a mechanical roller, and then fermented with wild yeasts native to the area. Finally, there is a double distillation before being matured in American oak barrels for 2 years.
Cooked agave blended with spice and floral notes
Deliberately smooth with cooked agave and notes of toasted oak and dried fruit
Creamy, melts across your tongue