Herradura Anejo

First introduced to the world in 1962, Herradura Añejo (meaning horseshoe in Spanish, after a horseshoe was found in the agave fields and kept for luck) blends modern and traditional distilling techniques. It is made from 100% blue weber agave and matured in American white oak barrels for 25 months, a remarkable 13 months longer than industry standards. Notes of cooked agave, toasted oak and dried fruit meet the nose upfront while the palate delivers a complex, spicy taste.