Herradura Blanco is one of the most unusual blancos in the premium tequila category rested 46 days before bottling rather than the industry-standard zero to near-zero days, producing the medium to full body, thick texture, and complex basil, juniper, and limestone character that distinguishes it from most silver tequilas, produced at Hacienda el Cuatro in Amatitn, one of Mexico’s oldest continuously operating tequila estates.

Casa Herradura was founded in 1870 and holds the historical distinction of being the first producer to register and commercially introduce reposado tequila in 1974. The 46-day resting period for the Blanco reflects the same aging philosophy that underlies the entire Herradura lineup: more time with the spirit than the category minimum requires, in conditions that allow the Amatitn Valley highland agave character to develop. The limestone and mineral character in the tasting profile traces to the specific terroir of the Amatitn Valley a different geographic area from the more commonly referenced Los Altos highlands, at lower elevation with distinct volcanic and limestone soil composition that produces an agave character with its own mineral and herbal profile. The grappa-like complexity noted in the Blanco is the result of the distillery’s traditional production methods and the 46-day rest allowing the distillate to settle.

Tasting Notes

• Nose: Complex and aromatic basil, juniper, and the limestone mineral character of the Amatitn Valley terroir
• Palate: Medium to full body with a thick, rich texture exotic herbal and grappa-like complexity unusual for an unaged tequila
• Finish: Clean and mineral with the estate’s distinctive agave character persisting

Specs

• Producer: Casa Herradura, Hacienda el Cuatro, Amatitn, Jalisco (est. 1870)
• Agave: 100% Blue Weber, Amatitn Valley
• Style: Blanco Tequila 46 days resting
• ABV: 40% (80 Proof)
• Size: 750ml

Browse all blanco tequila at Wooden Cork.

Frequently Asked Questions

Why does Herradura Blanco taste different from most silver tequilas?

Two reasons: 46 days of resting (most blancos are bottled immediately after distillation), and the Amatitn Valley terroir lower elevation than Los Altos with distinct limestone and volcanic soil composition that produces a mineral, herbal agave character. The combination produces a more complex and full-bodied blanco than standard unaged expressions.

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