Skip to main content

Dios Help Us: Herradura’s ULTRA Tequila Debuts in the U.S.

Tequila is an untameable spirit. If you’ve ever spent the night with it, then you’ve experienced its unbridled power first hand. When you drink a liberal amount of tequila, it’s common to wake up feeling utterly wrecked, yet with a vague sense of having had fun the previous night.

Good news for those who have survived their encounters with tequila: Herradura — the premium, 140-year old tequila maker from the Mexican state of Jalisco — is debuting their new ULTRA Tequila in the U.S., where it’s bound to do some serious damage.

Recommended Videos

Related: The Manual’s Liquor-Laden Gift Guide for Booze Enthusiasts

ULTRA is comprised of an Añejo base with a healthy amount of Extra Añejo blended in. For non-Tequila drinkers, Añejo is spanish for “aged,” or “mature,” and in this context refers to tequila that has been aged for at least a year. Extra Añejo is tequila that has been aged for longer than three years; the Extra Añejo used in ULTRA is aged in American White Oak barrels for up to 49 months (just over 4 years).

botella -72158 Blanca_r2_burnedThe tequilas are imbued with a hint of agave nectar for sweetness, then filtered and bottled. The end result is a carnival of delicious flavors, including cooked agave, vanilla, honey, toasted almonds, dried fruits, and caramel. The aging process makes ULTRA extraordinarily smooth — it’s the kind of tequila you want to sip, not slam. Definitely a gentleman’s tequila.

Herradura was founded in 1870 by a man named Felix Lopez. The word “herradura” is Spanish for horseshoe, which explains the bottle design AND the horse-kick-to-the-head feeling you get after you’ve had too much. Despite other tequila companies’ willingness to blend their products, Herradura always insisted on 100% agave tequila — and they still do to this day.

For the best taste, the folks at Herradura recommend that you stir ULTRA with ice, then serve it chilled and neat in a shot glass. Starting this month, ULTRA will roll out in Southern U.S. markets, including California, Nevada, Georgia, Texas, and Florida. Hopefully we’ll see this tasty tequila come to the rest of the country real soon.

(Feature Photo by Michael Bezjian/Getty Images for Tequila Herradura)

TJ Carter
Former Digital Trends Contributor
TJ Carter wears many hats, both figuratively and literally. He graduated from the University of Oregon in 2011 with a degree…
Why grilling trout brings back the best summer memories — and tips to do it right
Learn how to make the most delicious summertime meal.
Homemade potatoes and trout fish with herbs and butter

Some of my fondest childhood memories revolve around summer days spent trout fishing with my dad. We’d reel them in, clean them right there in the boat, and then fire up the grill for dinner. These days, that smoky, tender trout remains one of my all-time favorite dishes, and now, one I love to cook with my own kids.
Grilled trout is a total crowd-pleaser because it nails that sweet spot between delicate flavor and just-right texture. The flesh is tender and flaky, with a subtle sweetness and a fresh, clean taste that never feels heavy. When you grill it, you get this amazing smoky char that lifts the fish’s natural richness without taking over. Plus, the skin crisps up perfectly, adding a satisfying crunch that plays beautifully against the soft, flaky meat inside. So if you've been wanting to grill your own fresh catches this summer, it's time to get started. I promise, it's actually much easier than you may think.

How to clean trout

Read more
3 saké myths busted — surprising truths from a saké pro
Think you know saké? Think again
Sake

Many people think saké is only made in Japan, should be served hot, and is just rice wine—but they’re wrong, says saké expert  Paul Englert, President at SakeOne, Certified Sake WSET Advanced Level 3. As President of America's first successful craft saké brewer, Englert seeks to break down these misconceptions surrounding saké. Below, Englert shares three of the most common myths about saké and why they're wrong, from proper serving to brewing.

Myth 1: Saké should be served hot

Read more
What is green coffee? Here’s what you need to know
How green coffee differs from roasted coffee
green coffee plant

You may have seen the words "green coffee bean extract" on the ingredient labels of various energy drinks or even marketed as a supplement. Green coffee beans are unroasted coffee beans with a naturally green tint. For coffee drinkers, "green coffee" is not often a part of our everyday routine. Unless you're roasting your own coffee beans, the average coffee drinker doesn't come in contact with green coffee beans. Green coffee refers to the seeds of the raw coffee fruit before they undergo the roasting process, which gives a darkened color and complex flavor. Can you drink green coffee? Why is it called green coffee? In this guide, we'll break down the answers to all of your "What is green coffee?" questions, from flavor to uses.

What is green coffee?

Read more