What Casa Herradura is known for
Casa Herradura produces tequila in Amatitán, Jalisco, using Blue Weber agave and clay ovens in its production process. The estate's history begins in 1870, while the Herradura name was adopted in 1928. Its range spans blanco, reposado and añejo styles, with Selección Suprema forming a separate extra-añejo expression.
Casa Herradura's tequila production is rooted in Amatitán, Jalisco, where the estate's history begins in 1870. The Herradura name followed later, in 1928. The adoption of the name therefore came later than the establishment of the distillery itself.
The producer describes a process based on Blue Weber agave, harvested by jimadors before the piñas are cooked in clay ovens. Its account follows production from the plants through to the bottled tequila. Historical methods form part of the story, but a historical donkey-powered tahona should not be presented as the machinery used for every batch today.
The range includes blanco, reposado and añejo styles, with Selección Suprema introduced in 1994 as an extra-añejo expression. These categories provide a practical starting point when comparing bottles, rather than treating the entire range as one flavour. The estate's location establishes the origin of its tequila; it does not establish the manufacture of unrelated gifts that might be sold alongside it. Any visit arrangements should be checked separately from the bottle's production story.
Best for — Jalisco tequila and the estate’s agave-production history
Herradura tequila produced in Amatitán, Jalisco, Mexico.
Where next
- Verpoorten — Germany
- Gabriel Boudier — France
- Distillerie L.N. Mattei — Global / Online
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