Tasting Notes
Nose: Buttery, toffee apple-like aromas with roasted agave and baking spice.
Palate: Sweet vanilla and caramel, woody, with hints of cedar, earth, soft spices, cassia and vegetal agave.
Finish: Just a hint of fruit sweetness on the tail, and distinct red bell pepper notes from the agave.
Production Details
Cooking: Acid-thermal hydrolysis.
Crushing: Diffuser.
Fermentation: 100% agave without fibres. Fermentation in open air stainless steel tanks.
Still Type: Column.
Ageing: 2 months in American oak casks.
Water Source: Natural spring water.
Other: N.A.
El Jimador was created in 1994 to pay tribute to Casa Herradura’s expert ‘Jimadors’, the harvesters of the agave plant, whose job requires the great skill of identifying when the agave is ready.
El Jimador tequilas are produced and estate bottled in the heart of Mexico’s tequila region, using locally grown, high quality 100% blue agave. Production of el Jimador tequilas begin in the agave fields where the Blue Weber agave plant grows. After harvest, the agave is cooked inside traditional, decades old ovens made of brick and stone for 24 hours then subsequently cooled before being crushed to extract the sweet juices.
Fermentation takes place in open-air tanks where natural, air-borne yeasts from agave plants and citrus trees located on the hacienda are abundant. Following fermentation the juice is distilled two separate times in pot stills and bottled immediately. It takes years to make it as a Jimador. They are the master harvesters that give their all in the pursuit of the art of gathering the Weber blue agave that goes into tequila.
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