Herradura Ultra Anejo Cristalino Tequila

Herradura Ultra is the house añejo blended with extra añejo, finished with a hint of agave nectar, and charcoal-filtered clear — and the Still & the Vine says cooked agave and oak survive the filtration, making a compelling case for a divisive category. Félix López registered Hacienda San José del Refugio as a tequila producer in 1870 in Amatitán, beneath the Tequila volcano; the hacienda is still the distillery, NOM 1119, and Brown-Forman has owned it since 2007, keeping the clay hornos, the wild-yeast fermentation, and 25 million agaves in the ground. Ultra is 100% estate-grown blue Weber agave, slow-cooked in clay ovens, fermented naturally with wild yeast, double-distilled, a blend of the twenty-five-month Añejo and a forty-nine-month extra añejo, finished with a touch of agave nectar, then filtered through charcoal to remove the color, bottled at 40% ABV. Total Wine: cooked agave, caramel, honey, and toasted almond. The Still & the Vine: cinnamon warmth and almond mid-palate, smooth and lingering with vanilla and a whisper of pepper — style with substance. The Rum Howler gave it 84, noting a faint almond tint survives the filtering. Honest note: cristalino polarizes purists, and the agave nectar makes this the sweetest Herradura — for the chilled-sipper and the drinker who wants añejo smoothness without añejo color. Chilled, neat, or in a Cristalino Margarita. The horseshoe, clear.

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