Herradura Anejo 750ML

Herradura Anejo 750ml is a 100% blue Weber agave tequila aged 25 months in American oak barrels, bottled at 40% ABV (80 proof). Produced at the historic Hacienda San José del Refugio in Amatitán, Jalisco — a distillery founded in 1870 — this añejo surpasses the category minimum of 12 months of aging by more than double, resulting in a notably deep, oak-driven character.Quick Facts: ABV: 40%  |  Origin: Amatitán, Jalisco, Mexico  |  Aged 25 Months  |  Distillery: Tequila Herradura (NOM 1119)Production & HeritageCasa Herradura traces its origins to 1870, making it one of the oldest continuously operating tequila houses in Mexico. Now owned by Brown-Forman, the distillery still produces at the original Hacienda San José del Refugio in the Tequila Valley lowlands of Jalisco. Blue Weber agave piñas are slow-roasted in traditional clay ovens for 26 hours — a deliberate choice over modern autoclaves that preserves deeper, more complex cooked-agave flavors. The extracted juice is then naturally fermented using wild yeasts native to the fruit trees surrounding the hacienda, a method that introduces subtle fruity and floral nuances uncommon in industrially fermented tequilas. After distillation, the spirit rests for 25 months in American oak barrels, well beyond the regulatory minimum for añejo classification.Tasting NotesAroma: Rich cooked agave emerges first, followed by layers of vanilla and caramel. Underneath, toasted oak and a faint dried-fruit sweetness develop as the spirit opens up in the glass.Taste: The entry is smooth and slightly sweet, with vanilla and caramel coating the palate immediately. Mid-palate, fine oak spices and black pepper build alongside deeper earthy tones reminiscent of ripe plantain and a whisper of dark chocolate. A subtle Oolong tea-like bitterness provides balance and prevents the sweetness from becoming one-dimensional.Finish: Long and creamy, with toasted oak lingering alongside residual vanilla and a gentle warmth from the pepper spice. The finish dries gradually, leaving clean agave and oak tannins as the final impression.How to Drink Herradura AnejoSipping neat at room temperature is the most rewarding way to experience the full range of oak and agave interplay developed over 25 months of barrel aging. A single large ice cube can tame the oak tannins on warmer days without dulling the complexity. For cocktails, the extended aging and creamy texture give Herradura Anejo distinct advantages in several classics:
Añejo Old Fashioned — The deep vanilla and oak character stands up to bitters and orange peel the same way a well-aged bourbon would.
Tequila Manhattan — The dried fruit and spice notes complement sweet vermouth and create a layered, savory drink.
Oaxaca Old Fashioned (split base) — Pairing it with a small measure of mezcal adds smoke that plays against the caramel sweetness.
Best For
Bourbon or whiskey drinkers exploring aged tequila for the first time
Gifting a tequila enthusiast who appreciates extended barrel aging
Anchoring a premium añejo tasting flight alongside reposado and extra añejo expressions
Elevating spirit-forward cocktails where oak and vanilla complexity are essential
Frequently Asked QuestionsWhat does Herradura Anejo taste like? Herradura Anejo delivers a rich combination of vanilla, caramel, and toasted oak layered over cooked agave, with supporting notes of black pepper, dried fruit, and dark chocolate. The 25-month aging produces a creamy, smooth texture with a long, oak-driven finish.How does Herradura Anejo compare to Don Julio Anejo? Don Julio Anejo tends to feature more prominent cinnamon and subtle smoky undertones, while Herradura Anejo leans into deeper oak and pepper-spice notes from its longer 25-month aging period. Both are 100% agave expressions from Jalisco, but Herradura’s wild yeast fermentation and clay-oven roasting give it a distinctly earthier, fruit-forward profile.Is Herradura Anejo good for sipping neat? Yes — the extended oak aging creates a smooth, creamy mouthfeel and layered complexity that rewards slow sipping. It drinks well neat or with a single ice cube.Where is Herradura Anejo made? Herradura Anejo is produced at the Hacienda San José del Refugio in Amatitán, Jalisco, Mexico, situated in the Tequila Valley lowlands. The distillery, operating under NOM 1119, has been making tequila at this location since 1870.What foods pair well with Herradura Anejo? Grilled carne asada benefits from the oak and pepper spice cutting through the char. Mole negro mirrors the chocolate and dried fruit notes in the tequila. Aged Manchego or Gouda cheeses complement the caramel and vanilla sweetness. Roasted sweet plantains echo the earthy, slightly tropical undercurrent. Dark chocolate with sea salt draws out the subtle bitterness in the finish.What sizes does Herradura Anejo come in? Herradura Anejo is widely available in the standard 750ml bottle, with 375ml and 1L formats found in select markets.Is Herradura Anejo worth the price? Herradura Anejo positions in the mid-premium tier for añejo tequilas, and its 25-month aging — more than double the legal minimum — delivers complexity that competes with expressions priced significantly higher. The traditional clay-oven and wild-yeast production methods add genuine craft value at a competitive price point within the category.Why Herradura Anejo?The 25 months of barrel aging immediately sets this expression apart from añejos that rest for only the required 12 months, and the difference is apparent in the depth of oak integration and the creamy body. Clay-oven roasting and wild-yeast fermentation are traditional techniques that many larger producers have abandoned in favor of faster, more cost-efficient methods — Herradura has maintained both since its founding over 150 years ago. The result is a tequila that carries genuine terroir character from the Amatitán lowlands, with earthy and fruity dimensions that autoclaved, commercially yeasted tequilas rarely achieve. For drinkers who value provenance and production integrity alongside polished flavor, Herradura Anejo delivers on both counts.