tasted at cantina mayahuel sept 2014 flight with tonala and grand Mayan Herradura suprema - orange and spice nose, maple honey (Mrs. Butterworth's) palate, tannin dry spicy mint finish. would have rated a few points higher but reduced points for cost
96' bottle
98 Round bottle
Barrel pick for Harry's Liquor in Ct from 01-19-2017 50ml sample Aroma: caramel, vanilla, oak, whiskey, agave, an odd sweetness in the background Flavor: caramel, whiskey, vanilla, agave, oak. Something off on the finish and retro nasal. Whiskey forward
Lou and his friend Warren give an honest video review of Herradura Reposado.
Forget slammers and partying, the trends in tequila are all heading resolutely upmarket nowadays. Laura Foster heads to Jalisco, Mexico, to discover a region where producers are moving from fast fashion to haute couture.
Bacardi Ltd.'s takeover of Patron tells us two things: 1) the market for premium alcoholic beverages is hot, and 2) so much so, that one of their publicly traded peers, Brown-Forman, may be overheating.
In the face of yet another agave shortage, one that has lasted for several years, Tequila has, against all odds, remained resilient. Sustainability of the category’s key agricultural product has long been a recurring problem for the industry.
Despite the global popularity of its namesake beverage, Tequila has been overlooked as a tourist destination—until now.
The fifth edition in Tequila Herradura’s small-batch tequila series is a reminder of one of the brand’s most successful innovations, the first Colección de la Casa, Reserva 2012 – Port Cask Finished Reposado.
Sharing a bottle of Casa Noble Single Barrel Extra Añejo Tequila with friends, author David Lida considers the effects of age—both his and the spirit’s—on the experience.
When it comes to fine sippers to savor, spirits aficionados have long reached for premium whiskeys or Cognacs. But it may be time to add a new category to the sipping canon: tequila.
From artisanal new-crop distilleries to established, world-famous brands, master tequila distillers have begun barrel-aging the blue agave–based spirit for years, allowing the wood to layer rich notes of vanilla and caramel atop agave’s natural spice. But