Herradura Reposado Tequila

Jimador en Casa Herradura

Tequila Some of us would say there's never a bad time for a little tequila. That said, there's definitely never been a better time than now, thanks to a boom in traditionally minded artisanal tequilas and wider availability of longstanding Mexican brands that lack big marketing budgets. No, the struggle these days isn't in finding a superb, distinctive, and refined tequila - one that instantly erases any hangover memories of rotgut shots - but deciding among myriad great options. First, a quick primer: Tequila is made from one species of agave, agavetequilanaweber, var azul (or blue agave), and primarily in the arid lowlands and rainy highlands outside of Guadalajara, in the state of Jalisco  (by law, it can also be produced in parts of four other Mexican states). When the agaves reach maturity after several years, their sugar-rich hearts (piñas) are cooked and crushed; the extracted juice is then fermented and, finally, distilled. Several factors come into play at each stage of this process, but at the very least, for a tequila to be great, it must be all agave, with no additives. (Rule number one: Never buy tequila that's not labeled "100% agave.") Blanco is the clear tequila as it comes off the still, though it can spend up to two months aging in oak barrels. Golden reposado is aged from two months to a year. Dark añejo sits from between one and three years, and the relatively recent extra-añejo is any tequila aged more than three years, which results in qualities similar to those of long-aged rums and brandies. Herradura has continuously produced tequila since 1870, and the roughly 25 million agaves itmaintains are propagated from the original plants of that era. More than any other huge-scale producer, Herradura has found a way, though, to maintain quality while scaling up. (Way, wayup - its fermentation tanks hold more than a million gallons.) Rather than rely on commercial yeasts to hasten fermentation, the company uses only naturally occurring airborne yeasts and lets the juice ferment for up to a week. The hacienda has a knack for aging: Herradura introduced the reposado category in 1974, and it remains one of the best examples of the style, with classic vanilla and butterscotch elements that come from a long (for reposado) 11 months in American oak.  By  Nils Bernstein and Jason Fine Mens Journal

Herradura Reposado Tequila   A pleasant fresh agave note rises first from the glass to make for a soft and smooth introduction to this spirit. Buttered popcorn and a hint of pepper follow. The freshness of the initial aromas carrythrough to the characteristics of this spirit on the tongue which is initially pleasingly light and full of that buttered popcorn evident on the nose. The oak soon starts to show itself with smooth vanilla and a peppery element that continues through onto the finish of moderate length. Plenty of caramel combines with a faintest hint of smoked paprika and a healthy dose of agave to add to the excellently rounded and full-flavored palate.  A very enjoyable Tequila.