We took a tour of the Herradura Tequila plant and thoroughly enjoyed it. The tour costs sixty pesos each (approximately four and a half dollars US at the time).
The process begins with cooking the agave hearts for two days, after which the juices are squeezed from the plant.
The juices are then put into very large tanks to ferment for a few days, after which it is distilled twice to get the tequila alcohol. The alcohol content is too high
at this point; so, Herradura adds some water to thin it out.
Some of the Herradura tequila is then sold as "Tequila Blanco", and some of the Herradura tequila is aged to produce the "Reposada" (aged 3 to 12 months), the "Anejo" (aged
up to 3 years), and the "Suprema Seleccion" (aged 3 to 5 years).
After our tour, we drove downtown Tequila and ate lunch. Andrew had the Sopa Azteca (Aztec soup), and Dave had Queso Fundillo (literally, a bowl of melted cheese). We both enjoyed our meals immensely.