Mexican law dictates that tequila must be produced in the state of Jalisco; Herradura has spent over 150 years crafting spirits in the center of Mexico’s designated tequila country. Today, the Casa Herradura continues to operate and preserve its perfected process; you can still see the original ovens, tanks and tools used in ancient tequila-making. The land surrounding the Herradura land is covered in millions of spiky Blue Weber agave plants, some cultivated from the same plants growing on the property in the late 19th century. Everything from the hand-harvesting to the cooking and milling and finally the distilling is treated with the same delicate tenacity.

While its plants, recipes and production methods are treasured and historic, Herradura’s brand is known for its adaptability and innovation. In 2009, Herradura named Maria Teresa Lara Lopez their master distiller, the first woman in the world to claim the title. Herradura is credited with inventing certain types of tequila: the sweet reposado and the bold, extra añejo. Herradura tequilas are available in four vintages, aged between 45 days and 49 months, though each is made with 100% agave and aged in oak barrels.

For those of us who skipped high school Spanish, Herradura means “horseshoe,” as suggested by the heavy black horseshoe emblazoned on each bottle. Legend suggests that this lucky iron omen was discovered on the property and endures as a symbol of good fortune for this award-winning brand and drinkers alike.