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In the valley of Amatitan, the long-extinct volcano called Tequila watches over the Hacienda San Jose del Refugio, the home of Tequila Herradura, S.A. de C.V., as it has for almost 150 years. Thousands of hectares of Blue Agave cactus, at various stages of growth, stand in bountiful testimony to the richness of the volcanic soil of this valley. There are close ties between the people who live here and their land of Blue Agave, which has been called one of nature's most precious gifts to Mexico.

Five generations ago, in 1870, the ancestors of the Roma de la Peña family established this hacienda and began producing fine tequila. Their descendants continue this tradition today and are the current shareholders of the company. The family graciously invites tour groups to visit the Hacienda San Jose del Refugio and observe the entire process of tequila production, from the plants in the field, through the harvest, fermentation and distillation process, and ultimately, to the bottling of the final product-all done right on the hacienda.
By Rosemary Wehinger Bowley

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Herradura_tequila_0021.jpg
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COVELLI PRODUCTIONS
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2984x2000 / 2.9MB
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In the valley of Amatitan, the long-extinct volcano called Tequila watches over the Hacienda San Jose del Refugio, the home of Tequila Herradura, S.A. de C.V., as it has for almost 150 years. Thousands of hectares of Blue Agave cactus, at various stages of growth, stand in bountiful testimony to the richness of the volcanic soil of this valley. There are close ties between the people who live here and their land of Blue Agave, which has been called one of nature's most precious gifts to Mexico.<br />
<br />
Five generations ago, in 1870, the ancestors of the Roma de la Peña family established this hacienda and began producing fine tequila. Their descendants continue this tradition today and are the current shareholders of the company. The family graciously invites tour groups to visit the Hacienda San Jose del Refugio and observe the entire process of tequila production, from the plants in the field, through the harvest, fermentation and distillation process, and ultimately, to the bottling of the final product-all done right on the hacienda.<br />
By Rosemary Wehinger Bowley