Herradura Coleccion de la Casa Reserva
A Legacy of Innovation
Casa Herradura has been handcrafting the world's finest tequilas for over 140 years. Our history is marked by balancing a respect for traditional processes with industry-leading innovation. Herradura Coleccion de la Casa, Reserva 2012 represents Casa Herradura's latest creation.
Double Barrel Process
Herradura Colleccion de la Casa, Reserva is a port cask finished reposado that acquires it's complex body and extraordinary smooth taste from resting in two different types of oak casks.
This small-batch tequila is produced using the finest blue agave. Traditional production methods, including a proprietary fermentation from naturally occurring wild yeast, ensure a unique flavor profile. The tequila is then rested in medium-char American oak casks for eleven months. Prior to bottling, the tequila is then transferred to hand-selected vintage port casks from the renowned Douro Valley in Portugal for two additional months of aging.
This double barrel maturation process accentuates the notes of cooked agave, increases complexity and delivers a nose of dried fruit and ripe plum infused with hints of cinnamon, caramel, vanilla and chocolate.
Legendary Expertise
Casa Herradura continues to set the standard in the tequila industry, recognized for unsurpassed quialty and tradition. Our commitment to excellence has earned Casa Herradura numerous accolades, indlucing more than sixteen gold medals for taste and quality.
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Tequila Herradura today announced the release of the first of a series of small-batchtequilas, Coleccion de la Casa, Reserva 2012, Port Cask Finish. Each year, a new tequila will be released that will offer consumers a one-of-a-kind experience. The inaugural product, Coleccion de la Casa, Reserva 2012 is a port cask finished reposado tequila that acquires its complex body and extraordinary smooth taste from resting in two different types of oak casks.
Crafted by Master Distiller Maria Teresa Lara, Casa Herradura uses the finest blue agave, traditional production methods and a proprietary fermentation from naturally occurring wild yeast to create a tequila of unparalleled quality. The tequila is then rested in medium-char American oak casks for eleven months and then transferred to hand-selected vintage port casks from the renowned Duoro Valley in Portugal for an additional two months of aging. The double-maturation process accentuates the notes of cooked agave, increases complexity and delivers a nose of dried fruit and ripe plum infused with hints of cinnamon, caramel and chocolate.
