Review: Herradura Ultra
Herradura Ultra was launched June 2015. Herradura crafts all of their tequila from their own estate grown agave. They currently have 25 million agave growing at various stages of development on this estate. Herradura is credited with being the first premium tequila brought to the US. Bing Crosby was introduced to Herradura at Hotel Riviera del Pacifico on Ensenada Beach in the early 1950’s and by 1955 he was importing it to the US. Herradura also released the first Anejo Tequila in 1962, the first anejo tequila in 1974, and the first extra anejo in 1995. The hand selected agave is trimmed and cut in half before slow baking 26 hours in brick and stone ovens and cooled 24 hours before the juice is extracted. The juice is 100% naturally fermented with air-borne wild yeast in an open air stainless steel tank. In the summer the fermentation takes 72 hours. In the winter 7-8 days. The spirit is then double distilled. Herradura Ultra is made from a blend of their anejo tequila aged for 25 months in American white oak barrels and Herradura Seleccion Suprema Extra Anejo aged 49 months in American white oak. Once blended the tequila is filtered to remove most of the color and some of the wood notes. The aroma leads with cooked agave, toasted coconut, vanilla, strawberry ice cream, and tropical fruit. The sweet cooked agave entry is joined by honey, cherry, pineapple, and herbs building to a citrus, red fruit, cinnamon, almond milk, and coconut peak. It fades with almond and mineral and finishes lightly dry with oak, tropical fruit, cherry, vanilla cream soda, cooked agave, almond custard, citrus zest, and pepper.
NOM: 1119
40% Alcohol
Score: 92
Award: Gold Medal