Herradura Anejo Tequila

Herradura Añejo spends twenty-five months in oak — more than double the legal minimum — and the Rum Howler scored it 86, praising the pale straw color and oily texture of a tequila that hasn't been dressed up. Félix López registered Hacienda San José del Refugio as a tequila producer in 1870 in Amatitán, beneath the Tequila volcano; the hacienda is still the distillery, NOM 1119, and Brown-Forman has owned it since 2007, keeping the clay hornos, the wild-yeast fermentation, and 25 million agaves in the ground. The Añejo is 100% estate-grown blue Weber agave from Amatitán and Nayarit, slow-cooked in clay ovens, fermented naturally with wild yeast, double-distilled, aged twenty-five months in American oak, and bottled at 40% ABV in the squat horseshoe bottle. The house: slow-roasted agave, aged wood, toasted almond, and spice. Total Wine: dark amber, cooked agave, toasted oak, and dried fruit with a creamy finish. Expect a nose of cooked agave, vanilla, toasted oak, and almond with dried fruit, opening into a smooth, rounded palate of caramel, oak, and baking spice with a creamy, moderately long finish that keeps the valley agave in the picture. Honest note: a big-house añejo with two years of real oak and a wild-yeast hacienda behind it — the whiskey drinker's introduction to aged tequila at a fair price. Neat, on a big cube, or a tequila Old Fashioned. The horseshoe, aged.

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