Stewart CohenDirector/DP/Photographer, Stewart Cohen Pictures · Director/DP/Photographer @ Stewart Cohen Pictures | Film Production

SC Pictures | Herradura Tequila | The Story Of Herradura | 3:15 | Director Stewart Cohen

4 Jun 2020 · 3 min

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3:15

The video narrates the heritage and artisanal process behind Casa Herradura, the world’s only authentic tequila‑producing hacienda. Founded in 1870 by Félix López, the estate still uses the original stone‑clay ovens and open‑tank natural fermentation that have defined its tequila for over a century. Blue Weber agave, harvested by jimadores with a traditional coa after a minimum seven‑year maturation, is cooked, steamed, and cooled for two days before being fermented in open vats that invite wild yeasts and the aromas of dozens of citrus trees. The resulting mosto is slowly heated, double‑distilled, and then aged far longer than industry norms: 45 days for Silver, 11 months for Reposado, two years for Añejo, and over four years for the extra‑añejo Selección Suprema. The brand’s commitment to tradition has earned numerous international awards, and each bottle is finished with a horseshoe—a nod to the good‑luck charm that inspired the name Herradura.

Chapters

Among the blue agave fields of Amatitán lies a place where time stands still, where the jimador approaches his craft just as he has for more than 200 years, and where Aurelio López Rosales discovered the good luck charm that inspired the name of his fine tequila, Herradura. The story began in 1870 when Félix López registered San José del Refugio as a tequila-producing hacienda. Today, Casa Herradura is the only authentic tequila-producing hacienda in the world. The old factory still stands as a testament to the traditions we follow to this day. Here, tequila making is an art form. We use only blue Weber agave, requiring at least 7 years to mature. Then the craftsmanship begins when the jimador harvests the agave with his razor-sharp coa, artfully carving away the leaves to reveal its heart Or piña. The piñas are collected and placed in traditional stone clay ovens where they are steamed and cooled for 2 full days and nights. Yet it is what we do next that makes our tequila unlike any other. At Casa Herradura, we use only natural fermentation. Our tanks are open, Inviting wild yeasts and allowing fruit trees to work the agave juice or mosto. In all, more than 2 dozen types of citrus trees work their magic on our tequila. We slowly heat our mosto at lower temperatures and distill every batch twice to remove impurities, and then age our tequila longer than industry standards require. We rest Herradura Silver for 45 days. Herradura Reposado is aged for 11 months. Herradura Añejo is aged 2 years. And our extra añejo, Herradura Selección Suprema, is aged over 4 years. Our tequilas consistently win awards from around the world. It speaks of the passion that begins in the fields and doesn't end until each bottle is filled. And a horseshoe is placed on the bottle. One last way we forge our own good fortune and share it with the world.