Tequila Herradura showcases brand at Casa Herradura event
Starting in March, Tequila Herradura, a brand of Brown-Forman Corp., embarked on a tour of seven cities to teach consumers and distributors about the brand, which is produced on the last tequila-producing hacienda on the planet, the company says. The event offered a look inside the company’s tequila production process, its history has an innovator, tastings, cocktails, a live agave harvesting demonstration and more. Posted April 4th.
Upon entering, guests to the Casa Herradura event must pass through this threshold, a replica of the arches at the Tequila Herradura hacienda in Mexico. (Photo by Erin Jentz)
To highlight the fact that Tequila Herradura uses 100-percent agave that is grown at the hacienda, visitors passed through a field of artificial agave plants. (Photo by Erin Jentz)
Jimador Jose Cortes demonstrated how the agave grown on the hacienda is hand-harvested to make Tequila Herradura. (Photo by Erin Jentz)
A audio/video tour took visitors from the agave fields, at the Tequila Herradura hacienda, and through the tequila-production process, down to bottling. (Photo by Erin Jentz)
Tequila Herradura’s Master Taster Ruben Aceves lead visitors through tastings of the brand’s four varietals and offered insights about the innovations Tequila Herradura has made within the segment. (Photo by Erin Jentz)
In a tasting led by Master Taster Ruben Aceves, vistors were invited to try all four Tequila Herradura varietals: Silver, which is aged for 45 days in American white oak barrels and offers a sweet, mild cooked agave flavor with a touch of oak; Reposado, a tequila aged for 11 months in white oak and featuring a smooth flavor with sweet notes of cooked agave, vanilla, butter and dried fruit; Añeja, which is aged in white oak for 24 months and offers a flavor of cooked agave with notes of dried fruit and toasted oak; and Selección Suprema, an extra-aged tequila that is aged for 49 months in white oak barrels. (Photo by Erin Jentz)
A “living wall” behind stood behind the bar to display all of the various fruits grown on the hacienda and used in the various cocktails served throughout the evening. (Photo by Erin Jentz)