Part I | Part II

The more "modern" part of the Herradura story is shaped by women. The short version is that after some ups and downs following Don David's time at the helm, the three Peña sisters came to the rescue, with Gabriela Romo de la Peña staying on as the "queen" of the hacienda for years. It was under Doña Gabriela’s supervision that a modern distillery was built, keeping the Old Factory as a museum. She introduced Herradura Añejo Tequila in 1962, and introduced the world to Reposado tequila in 1974. To this day, many of the top positions at the distillery - including head distiller - are filled by women.

To this day, it's devotion to hard work, tradition, and a commitment to an all-natural product that's at the heart of Herradura's fine tequilas. The skilled Jimadores still manually harvest the Agave after a skillful assessment of readiness for harvest that only someone who toils in 100+ degree heat daily can make. And Herradura Tequila is the only tequila that's produced using open fermentation, utilizing only the airborne yeasts of the hacienda. No other tequila producer can make this claim, and as a result, no other tequila will ever taste like Herradura!

That doesn't mean that Herradura is resting on their laurels. They are constantly seeking subtle ways to enhance the cultivation and production process. And the commitment to an all-natural product means that they're commited to sustainability and environmentally sound practices as well. In fact, the area surrounding Casa Herradura has been designated a UNESCO World Heritage Site, so on top of the common-sense commitment to preserving the magical lands that bring us Agave and Herradura tequila, there's an extra awareness that this land is a treasure to be preserved for the whole world! You can learn much more about Herradura's magical and mysterious history on their web site.