Cimarrón Tequila Reposado 70cl | 40% abv
70cl | 40% abv
Cimarrón Tequila Reposado is a verified additive-free tequila made only from fully-mature 100% Blue Weber agave plants and artesian well water, without diffusers, enhancers, or modifiers. From Atotonilco, Jalisco, Cimarrón is distilled from agave hillside agave grown at 4,620′ elevation, where plant sugars reach an average of 24-26° Brix. A low-pressure, slow agave roast creates Cimarrón’s bright, forward flavour, and fermentation is entirely natural using winemakers’ yeast. It is produced by Master Distiller Enrique Fonseca using a blend of 80% tequila distilled from a double column-still and 20% tequila distilled from pot-stills. This rested (reposado) tequila is bottled after aging in between 3 to 6 months in American white oak.
Tasting Notes
Aroma: Subtle caramel and vanilla
Palate: Underlying dry earthiness
Finish: Smooth
AQS:
A - No industrial machinery is used, traditional and artisanal produced tequila in Jalisco
Q - Fully mature agave is used with a high brix level (natural sugar content) making the tequila perfect for using in cocktails
S - Being a 'certified non diffuser' tequila showcases that it is a naturally more sustainable than 'diffuser produced' tequilas (see below on information of non-diffuser vs diffuser tequilas
70cl | 40% abv
Cimarrón Tequila Reposado is a verified additive-free tequila made only from fully-mature 100% Blue Weber agave plants and artesian well water, without diffusers, enhancers, or modifiers. From Atotonilco, Jalisco, Cimarrón is distilled from agave hillside agave grown at 4,620′ elevation, where plant sugars reach an average of 24-26° Brix. A low-pressure, slow agave roast creates Cimarrón’s bright, forward flavour, and fermentation is entirely natural using winemakers’ yeast. It is produced by Master Distiller Enrique Fonseca using a blend of 80% tequila distilled from a double column-still and 20% tequila distilled from pot-stills. This rested (reposado) tequila is bottled after aging in between 3 to 6 months in American white oak.
Tasting Notes
Aroma: Subtle caramel and vanilla
Palate: Underlying dry earthiness
Finish: Smooth
AQS:
A - No industrial machinery is used, traditional and artisanal produced tequila in Jalisco
Q - Fully mature agave is used with a high brix level (natural sugar content) making the tequila perfect for using in cocktails
S - Being a 'certified non diffuser' tequila showcases that it is a naturally more sustainable than 'diffuser produced' tequilas (see below on information of non-diffuser vs diffuser tequilas
70cl | 40% abv
Cimarrón Tequila Reposado is a verified additive-free tequila made only from fully-mature 100% Blue Weber agave plants and artesian well water, without diffusers, enhancers, or modifiers. From Atotonilco, Jalisco, Cimarrón is distilled from agave hillside agave grown at 4,620′ elevation, where plant sugars reach an average of 24-26° Brix. A low-pressure, slow agave roast creates Cimarrón’s bright, forward flavour, and fermentation is entirely natural using winemakers’ yeast. It is produced by Master Distiller Enrique Fonseca using a blend of 80% tequila distilled from a double column-still and 20% tequila distilled from pot-stills. This rested (reposado) tequila is bottled after aging in between 3 to 6 months in American white oak.
Tasting Notes
Aroma: Subtle caramel and vanilla
Palate: Underlying dry earthiness
Finish: Smooth
AQS:
A - No industrial machinery is used, traditional and artisanal produced tequila in Jalisco
Q - Fully mature agave is used with a high brix level (natural sugar content) making the tequila perfect for using in cocktails
S - Being a 'certified non diffuser' tequila showcases that it is a naturally more sustainable than 'diffuser produced' tequilas (see below on information of non-diffuser vs diffuser tequilas
Sustainability piece:
Cimarron is a non-diffuser tequila which means it's made in the authentic, traditional and correct way - the way tequila is meant to be made.
A diffuser is a large production machine which replicates the flavour of tequila by pulping agave (which is usually not fully mature) and adding in enhancers, modifiers, flavourings, and colourings. This machinery is usually large and uses up a lot of energy.
Diffuser tequila's can also cause topsoil erosion (because the agave is harvested too early and too quickly), a reduction in agave growers & decreased crop yields.
Non diffuser tequilas are now showing that they are 'certified non diffuser' tequilas as this showcases that they are naturally more sustainable than 'diffuser produced' tequilas. There are no cutting corners, i.e no industrial machinery is used & fully mature agave is used.
Find our more info on Diffuser vs non-diffuser tequila here: