Herradura Blanco Tequila

Herradura rests its blanco forty-five days in oak before bottling — the hacienda's old habit, from a house that's been distilling in Amatitán since 1870 and still ferments with wild yeast. Félix López registered Hacienda San José del Refugio as a tequila producer in 1870; the story goes that a worker found a horseshoe — herradura — in the agave field, and the name stuck; the hacienda still stands in the valley beneath the Tequila volcano, 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 Blanco is 100% estate-grown blue Weber agave from Amatitán and Nayarit, slow-cooked in clay ovens, fermented naturally with wild yeast, double-distilled, rested forty-five days in American oak, and bottled at 40% ABV in the squat horseshoe bottle. The house: smooth, crisp, agave-forward, the brief barrel rest adding hints of vanilla. Total Wine: a distinctly sweet taste of agave with subtle oak. Difford's notes the Amatitán and Nayarit agave lends a herbaceous, spicy aroma, the highland fields floral and sweet. Expect cooked agave, green herbs, and pepper with a faint vanilla softness, a medium body, and a clean finish. Honest note: a big-house valley blanco with a real hacienda behind it — wild yeast and clay ovens are rare at this scale — and the Margarita workhorse of a generation. For a Margarita, a Paloma, or on the rocks. The horseshoe, unaged.

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