Cimarron Tequila Blanco

About Cimarron Tequila Blanco

In the highlands of Jalisco, Mexico, expert jimadors carefully tend to the estate-grown, blue weber agave used to craft Cimarron Tequila Blanco. The agave, which is grown along Jalisco's hillsides at an elevation of 4,600 feet, has an average brix of 24-26° (brix is the measure of sugar content in a plant). This brix, which is nearly twice the average brix in ordinary agave, results in an incredibly bold and sweet tequila.

Once the agave has matured for nearly a decade, the jimadors hand-select and harvest the plants believed to be the ripest and most flavorful. Then, the hearts of the agave, or piñas, are then taken to the distillery where they are slowly roasted in ovens for two to three days. The roasting process caramelizes the piñas natural sugars and causes any excess water to evaporate. Once the piñas have been roasted, they are crushed and the remaining pulp is fermented using naturally occurring yeast. Following fermentation, the wash is distilled through a copper alembic still and immediately bottled by hand.

Cimarron Tequila Blanco has a crystal clear color, along with an aroma of herbs, earthy vegetables, and warm spices. The aroma gives way to notes of bright agave, pineapple, and a hint of papaya, and leads to a warming, bold finish.

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