La casa welcomes you!

The original factory, known as Taberna, was built in 1870 and stayed in full operation until 1963.

It still stands at the Casa, serving as a beautiful reminder of the dedication it takes to make Herradura Tequila.

The ovens that cooked the agave used to be heated by a monstrous cast-iron boiler.

After cooking, the agave piñas were transported to the Tahona wheel for crushing.

The Tahona was made from a special stone, a dark volcanic rock called tezontle, and pulled around the circular basin by donkeys, oxen, or workers until all the juice was extracted.

The juice flowed into stone-lined pits dug into the factory floor, where it would naturally ferment for up to 96 hours.

Dairy Free