Tequila Herradura Añejo

Tequila Herradura Añejo

Distillery: Herradura.
Raw material: 100% blue agave from the Amatitián region.
Production Area: Amatitán, Jalisco, Mexico.
Distillation Technique: The distillation takes place through discontinuous stills.
Maturation: Maturation of 25 months in American wooden barrels.
Temperature of service: 18-20 °C.
Alcohol By Volume: 40% vol.

The Distillery

Herradura was founded in 1861 by Feliciano Romo in Amatitàn, a town located about 10 km from the city of Tequila in the state of Jalisco, Mexico. In 1871 Félix López took over the distillery and registered it under the name of Hacienda San José del Refugio. It was her son Aurelio López who gave her the name Herradura (horseshoe in Spanish) in the early 1900s. Tequila Herradura Reposado and Añejo were introduced in 1974. In 2007 Herradura was sold to the American company Brown-Forman. In the same year it was named “best distillery of 2007” by the magazine Wine Enthusiast.

The Tequila

Tequila Herradura Añejo promises to be limpid, with an amber color. The aromas are frank, intense and rather complex on the nose. The bouquet includes hints of toasted bread and sweet spices such as vanilla and cinnamon elegantly surrounded by salty hints. The entry into the mouth is intense, the tasting is soft, rather fresh and savory. It reveals a full-bodied tequila, with a medium-long, balanced taste-olfactory persistence and an excellent gustatory finesse.

Food in pairing: Appetizers based on sardines, second courses based on fried or grilled meat and fish, blue-veined hard cheeses, dark chocolate.

Cigars in pairing: Don Pepin Garcia Original Invictos, Cuaba Distinguidos, Tornabuoni 900

Conclusions

Tequila Herradura Añejo is a historical product of the Herradura distillery and certainly a point of reference for this type of product. Excellent as a meditation distillate that in combination with appetizers based on sardines, fried or grilled meats and fish, blue cheeses with hard paste and dark chocolate. To be combined with medium structured or structured cigars.

Contenuto non disponibile
Consenti i cookie cliccando su "Accetta" nel banner"
Contenuto non disponibile
Consenti i cookie cliccando su "Accetta" nel banner"
Contenuto non disponibile
Consenti i cookie cliccando su "Accetta" nel banner"

Mirko Pastorelli

Sommelier professionista (ASPI Associazione Sommellerie Professionale Italiana) in sedia a rotelle pubblicato a livello internazionale con svariate esperienze nella ristorazione e nella organizzazione di eventi. Scrive di abbinamenti sigari - bevande su Gusto Tabacco.

Contenuto non disponibile
Consenti i cookie cliccando su "Accetta" nel banner"