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Now Viewing: Herradura Tequila
As wars and revolutions shaped Mexico's turbulent history, the royal Hacienda San Jose Refugio in Amatitan, Jalisco has stood proudly, a noble example of what can be achieved when dedication, patience and tradition combine. This picturesque hacienda with its cobblestone pathways, charming patios and expansive lawns is the home of Tequila Herradura, widely considered one of the finest makers of Mexico's fiery liquor. Tequila Herradura was founded 129 years ago by Don Aurelio Rosales, whose traditional methods of manufacturing Mexico's much-loved spirit have been respected by his ancestors to this day. Herradura means "horseshoe" in Spanish and the "lucky" label has never deserted this 100-percent Mexican firm throughout its illustrious history. Visitors to Tequila Herradura are shepherded around two distinct worlds. The first is a mystical journey through the original distillery, where time stands still and where agave hearts were cooked in old-fashioned clay ovens, their juices extracted laboriously by hand to be fermented in underground wells before obtaining the distinctive aromas through distillation in antique copper vats. This walk back in time is enhanced with glimp-ses of fascinating historical detail: a power plant installed at the turn of the century -- one of the first in Jalisco; a pair of huge barrels made from white oak, among the last made from this tree which is now sadly extinct in Mexico. In the echoing caverns of the old distillery, visitors will sample the subtle flavors of Tequila Herradura -- blanco or reposado. Instruction is given on the correct way to taste and enjoy the natural flavor of this exquisitely balanced liquor. Never again will you want to mix Herradura with soda, the guide says knowingly. You smile, but your taste buds tell you he is absolutely right. Then it's on to another world: the new plant, with its glistening stainless steel containers, vats and tubes, where hygiene is a watchword but where respect for tradition is entrenched among Herradura's loyal 1,600 workers. For example, fermentation of all seven Herradura tequilas takes as long as nature demands. Speeding up the process by adding chemicals -- a common practice used by most other manufacturers -- has always been, and will always be, taboo. Another time-honored tradition is to scoop up the sugary sap left by the agave hearts after cooking and mix it with the juice prior to fermentation. The shadow of history accompanies visitors with every step they take through the Hacienda San Jose de Refugio. As a royal hacienda, the owners operated a tienda de raya, a company store where peasant workers would be paid for their labors with food and grains and could receive credit when financial hardship struck. A reminder of this tradition continues to this day, and each Friday employees are given a box of food products at the same time they collect their salaries.
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