Casa Herradura has worked at Amatitán in the Jalisco lowlands since 1870, hand-harvesting and estate-bottling, and has been owned by Brown-Forman since 2007. Selección Suprema is made from 100% Blue Weber agave grown on the estate. The piñas are stripped with a coa and cooked for around twenty-six hours in ovens of stone and brick rather than in autoclaves, then crushed and fermented for up to seven days using natural airborne yeasts, and twice distilled in copper pot stills. The tequila is then aged for forty-nine months in American white oak — a year beyond the thirty-six months the extra añejo classification requires, and a long time to hold spirit in wood in a climate where evaporation is heavy. No second wood is used and no blending of aged reserves is involved. The producer introduced the expression in 1994 and it is widely credited as the first extra añejo tequila, a classification that was not itself formalised until 2006. It is bottled at 40% Alc./Vol.

Every bottle sold through Midnight Whiskey is sourced as an authentic, sealed product and inspected before it ships. Orders are packed with padded, glass-rated handling and require an adult signature (21+) on delivery; we do not ship to anyone unable to verify legal drinking age. For our full sourcing and handling protocols, see our editorial and authentication standards.

What is extra añejo tequila?

Extra añejo is the oldest official tequila classification, requiring at least three years in oak barrels of no more than 600 litres. It was formalised in 2006, long after añejo and reposado, and it remains the smallest category by volume because holding tequila in wood that long is expensive and evaporation is heavy in Jalisco's climate.

How long is Herradura Selección Suprema aged?

Forty-nine months in American white oak — just over four years, and well past the thirty-six months the extra añejo classification requires. The tequila is made at Casa Herradura in Amatitán from estate-grown Blue Weber agave, cooked in stone-and-brick ovens, fermented with airborne yeasts and twice distilled before it goes into barrel.

Was Herradura Selección Suprema the first extra añejo tequila?

It is widely credited as the first, including by the producer, and the timing supports it: Herradura introduced the expression in 1994, while the extra añejo classification itself was not formalised until 2006. So it was aged to extra añejo length more than a decade before the category existed to name it. Being first across an entire industry is difficult to prove outright, which is why this is an attribution rather than a settled fact.