Aged to perfection. Blending modern and traditional distilling techniques, anejo was first introduced to the world by Casa Herradura in 1962. Since then Herradura Anejo has aged in American White Oak barrels for 25 months – an incredible 13 months beyond industry standards. The result is a remarkably smooth, amber-colored liquid that melts on your tongue leaving notes of cooked agave, toasted oak and dried fruit.