Herradura Tequila Blanco 40%
Tasted: Mar 2011
Rested in new uncharred oak casks for up to 60 days.
A very peppery nose. Warm, rounded and full with a slight creaminess. The aromas become more starchy and fibrous in character given some time with some hints of toasted nuts. The palate is like the nose soft and has a distinct toasted hazelnut flavour, along with a touch of almost clotted cream. It opens into a lovely petally and pure red/ black peppercorn mid palate. Lovely intensity with the pepper becoming increasingly complex. Soft and very smooth.
Herradura Tequila Reposado 40%
Tasted: Mar 2011
Aged for around 11 months in new charred oak.
Softer and rounder than the Blanco. The oak ageing is definitely apparent, but the pepperiness of the spirit is undiminished. Still full and creamy with the subtle vanillins adding a little sweetness. The palate surprisingly shows a lot less oak influence (the sweet vanillins are somewhat absent) and it is still very full, nutty and peppery. Maybe it is a touch drier as the oak imparts some bitterness but then the pepper kicks in again and any bitterness is soon lost. Very long, less nutty and maybe a touch more floral.
Herradura Tequila Anejo 40%
Tasted: Mar 2011
Aged for between 24 and 32 months in new charred oak.
The aromas are a lot more subtle than the Reposado, and the additional time in oak gives the spirit a more whisky like character. It’s very nutty now with plenty of toasty vanilla, but less pepper. However the floralness of the Reposado is joined by some citrus, sweet toffee and herbal notes. One gets the impression that the oak is beginning to dominate the spirit, however at the point in time it is finally balanced. The palate is lovely and soft. Full, nutty and toasty. The oak bitters the start but like before the pepper again powers through. This time the oak hangs in there and eventually dries out the finish. That finish is all about the pure wood notes and spice but the pepperiness never gives up the ghost. Interesting loamy/ mushroomy after taste.
Whisky According to Chris Whiskyman 