Herradura Ultra Anejo Cristalino

Casa Herradura has produced tequila in the town of Amatitán, Jalisco, since 1870. The Herradura Ultra Añejo Cristalino begins as an añejo aged for 49 months in American white oak barrels, then is charcoal filtered to remove the colour from the barrel while keeping much of the developed complexity.

The agave comes from the Lowlands valley around Amatitán, which gives earthier, more herbaceous flavours than highland agave. Herradura uses a proprietary yeast strain maintained for generations and ferments in open-air tanks, where wild yeasts add character. It is distilled in copper pot stills.

The cristalino style has the smoothness and vanilla of aged tequila with the clarity of a blanco. It is sipped neat at room temperature or slightly chilled, or used in cocktails.