Herradura Anejo Tequila is a premium‑aged expression from the historic Herradura estate in Amatitan, Jalisco, Mexico. The brand traces its roots back to 1870, and this Anejo was introduced commercially in 1962, marking its role as one of the early examples of aged tequila in the market. 

The production begins with 100% Blue Web­ber agave, grown and harvested by Herradura’s estate or aligned suppliers. The pinas (agave hearts) are cooked—often in traditional ovens—then crushed, fermented, and double distilled, combining both traditional and more modern techniques. 

After distillation, the spirit is aged in American‑white‑oak barrels for a period that exceeds the standard requirement for an anejo te­quila—Herradura states “barrel‑aged for an industry‑surpassing 25 months” on its website. The extended barrel ageing gives the Tequila a deep, rich character with warm wood‑influenced flavours and a smooth texture.