PRODUCT & RECIPE: Casa Herradura Tequila | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures PRODUCT & RECIPE: Casa Herradura Tequila | The Nibble Webzine Of Food Adventures
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PRODUCT & RECIPE: Casa Herradura Tequila


Herradura is the Spanish word for
horseshoe; hence the horseshoe motif
on the bottle.

This week we went to a tasting of Casa Herradura tequila, held at the new The Palm restaurant outpost in the Wall Street area. The spirits are outstanding: Casa Herradura, which is one of the world’s finest tequilas, is made the old fashioned way, in small batches in a pot still. The company was named “Distiller Of The Year” in 2007 by Wine Enthusiast magazine.

In addition to an outstanding Margarita made with Casa Herradura Silver (blanco), we tasted all four varieties neat. The difference in the varieties of tequila is in the aging: 45 days for Silver (used for mixed drinks), 11 months for Reposado (which means “resting,” as it’s aged or “resting” in the barrels for 11 month), 25 months for Añejo (which means old) and 49 months for Extra Añejo. While we liked them all, it’s no surprise that the Extra Añejo was the crowd favorite; but at $350.00 a bottle, we’ll be contenting ourselves with the more affordable Añejo.

If you’re headed to Guadalajara, take the “tequila train” into the country for a tour of the hacienda and your own tequila tasting with a tequila-dispensing mule (honest!).

While the entire dinner at The Palm was delicious, we were most excited to discover this easy new appetizer, made in a salt-rimmed Margarita glass:

– Tiny dice of cantaloupe
– Jumbo white lump crab meat
– Tossed in a dressing made of lime juice, orange juice, a splash of tequila and a hint of jalapeño
– Garnished with a fresh basil leaf

The basil is such a wonderful flavor counterpoint that we might top the crab cocktail with strands of shredded basil instead of a single leaf garnish.


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